Study on Conditions of Microwave Techniques Producing Low Oil Content Potato Chips

Abstract

Abstract: The objective of this work was to determine the effects of some treatments over the quality of products (crispness, color and oil content) during processing low oil content potato chips by microwave baking. The trials indicated that the oil content of potato chips by microwave baking can be reduced below 20%, while immersed in salty water prior to pre-drying treatment (1.5%～2.0% concentration of salty water, immersion time 5 min), or covered with soy milk powder on the surface of potato chips prior oil basting, all can decrease the oil content of potato chips and increase their crispness. Besides, covering with a proper dosage of soy milk powder can give potato chips favorable color. The right dosage of soy milk powder is 6 %. However, freezing treatment prior to pre-drying treatment can darken the products’ color but show little effect on crispness or oilc ontent.

Key words: microwave, potato chips, low oil content

ZENG Min, TAN Xing-He, XIONG Xing-Yao, HE Xiu-Li, WANG Juan-Hui, JIANG Min, WU Wei-Guo, LI Qing-Ming, ZHANG Yu, DENG Jie-Hong. Study on Conditions of Microwave Techniques Producing Low Oil Content Potato Chips[J]. FOOD SCIENCE, 2007, 28(11): 218-222.

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Study on Conditions of Microwave Techniques Producing Low Oil Content Potato Chips

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