期刊名称：International Journal of Multidisciplinary Approach & Studies
电子版ISSN：2348-537X
出版年度：2015
期号：3373
页码：227-234
出版社：IJMAS
摘要：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).
