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Development and Quality Evaluation of Baked Potato Chips in Microwave
Authors: Geeta Dewangan* & Yashwant Kumar**
Number of views: 347
The study was conducted to develop microwave baked potato chips and to evaluate the effect of microwave power, baking time and slice thickness on chemical and quality characteristics such as moisture, crude fat, protein content, sensory and overall acceptability (OAA) of potato chips. The local cultivar of potato was selected and cut in three different thicknesses 1±10% mm, 2±10% mm and 3±10% mm, respectively. Slices were baked at microwave power (60, 80, 100 watts) for (40, 50, 60sec).