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.
Highlights
Traditional Potato crisps have an oil content that ranges from 30% to 45% that gives the product the unique and desirable texture-flavor combination [1]
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
Summary
Traditional Potato crisps have an oil content that ranges from 30% to 45% (wet basis) that gives the product the unique and desirable texture-flavor combination [1]. There is earnest need to develop low or free fat potato chips with good sensory quality for widening the scope of its acceptance [4]. Consumer preference for low-fat products has been the driving force of this food industry to produce lower oil content fried potatoes that still retain the desirable texture and flavor. Many approaches to reduce oil absorption and improve the quality of fried foods during the frying process, due to demands of consumers for low-fat and healthy food [7] [8]. Potato has been pretreated prior to frying and has shown improved quality in terms of low oil content, crispness, flavor, color and nutritional contents [9]. Microwave processing can be an alternative technology for the development of potato chips with low or no intake of oil [11]. Sensorial analysis, texture and color measurements of produced potato chips were evaluated
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
