Abstract
Breadfruit (Artocarpus altilis) is a valuable food resource of carbohydrate with low fat, high caloric content with a moderate glycemic index and signifcant amount of vitamins and minerals. It can be steamed, fried, baked, roasted and fried. Increasing consumer awareness of the relationship between nutrition and health has led to demand for high quality foods that are also healthy. Our present research focused on the effect of power and time of microwave baking on the quality (moisture, colour, hardness) of sliced breadfruit. This research was conducted from 2018 to 2019 in the Soc Trang Nanotech Scientific Laboratory. Results revealed that breadfruit slices should be baked at 540 w in 3 min to get the best baked breadfruit slice quality. Baking is considered as an alternative to frying due to its potential to provide a similar product without fat absorption.
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