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Paper Details

Development and Quality Evaluation of Baked Potato Chips in Microwave

Geeta Dewangan* & Yashwant Kumar**

Journal Title:International Journal of Multidisciplinary Approach & Studies

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 110% mm, 210% mm and 310% mm, respectively.