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Production of Oil-Free Crunchy Potato Chips Using Microwave
Food Science Department, National Research Center, Dokki, Giza, Egypt
Department of Hotel Studies, Faculty of Tourism and Hotels, Suez Canal University, Ismailia, Egypt
Food Science and Human Nutrition Department, College of Agriculture and Veterinary Medicine, Qassim University, Buraidah, Kingdom of Saudi Arabia
- 1 Food Science Department, National Research Center, Dokki, Giza, Egypt
- 2 Department of Hotel Studies, Faculty of Tourism and Hotels, Suez Canal University, Ismailia, Egypt
- 3 Food Science and Human Nutrition Department, College of Agriculture and Veterinary Medicine, Qassim University, Buraidah, Kingdom of Saudi Arabia
Food and Nutrition Sciences·Volume 11 (2020)·Pages 40–51·Published 6 January 2020·DOI10.4236/fns.2020.111005
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Abstract
The study was conducted to evaluate the effect of baking conditions of partially-dried potato slices (PDPS) prior baking on the quality attributes of the resultant baked potato chips. Baking experiment was conducted at power levels of 80 and 100 Watts for different baking times according to microwave power used. Texture, color measurements and sensory evaluation were carried out on resultant baked potato chips. The results showed that partially drying step (even to 40% moisture content) prior microwave baking resulted in marked crispiness as well as brilliant yellow in resultant potato chips. The optimum conditions for the best quality of partially-dried potato chips were microwave cooking at power level of 100 Watts for 100 seconds.
KeywordsPotato ChipsPre-DryingMicrowave BakingBaking TimeSensory Properties
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