Development of Microwave Baked Potato Chips using Tomato Flavour
Keywords:Microwave baking, potato chips, tomato flavour, response surface methodology
The present investigation is to study the development of microwave baked potato chips using tomato flavour. Response surface methodology was used to investigate the optimum operation conditions of a microwave baked tomato flavored potato chips and to analyze the effects of microwave baking processing variables, including dehydration time (60-180min), microwave power (20-100 watts), baking time (10-50sec) and potato slices thickness 2 mm (constant). Quadratic polynomial equations were also obtained by multiple regression analysis. The predicted models were adequate based on the lack-of-fit test and coefficient of determination obtained. By superimposing individual contour plots of the different responses, regions meeting the optimum conditions were also derived. Quadratic regression equations describing the effects of these factors on the physico-chemical attributes were developed. It was found that effects of dehydration time and microwave power were more significant on the moisture& fat content than baking time. As for protein and ash content the dehydration time, microwave power & baking time were the most significant factors. The microwave baking process was optimized for physico-chemical attributes. The optimum conditions were found to be: dehydration time 151.20 min, microwave power 61.99 watts and baking time 50 sec..At this condition the optimum values of protein, fat, moisture and ash content were found to be 4.583%, 0.333%, 3.864% & 3.897% respectively.
Altan A, McCarthy KL, Maskan M (2008). Evaluation of snack food from barley-tomato blends by extrusion processing. J. Food Eng., 84: 231-242.
Altan A, McCarthy KL, Maskan M (2008). Twin-screw extrusion of barley-grape pomace plends: Extrudate characteristics and determination of optimum processing conditions. J. Food Eng., 84: 231-242.
AOAC (1984). Official methods of analysis (14th Ed.). Washington, DC: Assoc. of Official Analytical Chemists.Food Eng., 89: 24-12.
Bushway, A.A., True, R.H., Work, T.M., and Bushway, R.J., (1984). A comparison of chemical and physical methods for treating French fries to produce an acceptable microwave .American potato J, 61 (1): 31-40.
Bunger, A., Moyano, P., & Rioseco, V. (2003). NaCl soaking treatment for improving the quality of French-fried potatoes. Food Res. Inter., 36, 161â€“166.
Chavan, R.S. and Chavan,S.R. ( 2010). Microwave baking in food industry: A review. Int. J. Dairy Sci., 5: 113-127.
Ding QB, Ainsworth P, Tucker G, Marson H (2005). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice based expanded snacks, J. Food Eng., 66: 283-289.
Dobarganes C., Marquez-Ruiz G. and Velasco J. (2000).Interaction between fat and food during deep fat frying. European Journal of Lipid Science and Technology. Vol .102 (8-9). : 521-528.
Garayo, J. and Moreira, R. (2002).Vaccum frying of potato chips. Texas A & M University.Journal of Food Engineering. Vol. 55: 181-191.
Fan LP, Zhang M and Mujumdar AS, Vacuum frying of carrot chips. Drying Technol 23:645â€“656 (2005).
Gwendolyn, A.C., Daniel, Y.C.F. and Robert, V.D. (1982).The effect of microwave on nutrient value of foods. Crit Rev Food Sci Nutr. 1982; 16(4):355-81.
Kita,A.,2002,The influence of potato chemical composition on crisp texture. Food chemistry,76,173-179.
Kita, A. and Figiel, A. (2008).Effect of post drying method on selected properties of potato chips. Acta Agrophysica. Vol. 11(1):91-100.
Krokida MK, Oreopoulou V, Maroulis ZB and Marinos-Kouris D, Effects of pre-drying on quality of French fries. J Food Eng 49:347â€“354 (2001).
Lisinska, G. and Leszczynsky, W. (1989).Potato science and technology. Elsevier Applied Science. London. pp. 36-42.
Montgomery DC (2001). Design and Analysis of Experiments, New York Wiley pp. 416-419. Nawirska A, Kwasniewski M (2005). Dietary fibre fractions from fruit and vegetable processing waste, Food Chem., 91(2): 221-225.
Mc Cay, C.M., McCay, J.B. and Smith, O. (1987). The nutritive value of potatoes In: Potato Processing, Talburt, W.F.; Smith, O. (Ed.) Van Nostrand Reinhold, New York. pp. 287-331.
Mellema, M.,(2003). Mechanism and reduction of fat uptake in deep fat fried foods. Trends in food science & technology; 14.364-373.
Miranda,M.L., Aguilera,J.M. 2006,Structure and texture properties of fried potato products. Food Reviews International, 22,173-201.
Nouriana,F., Ramaswamya,H.S.,& Kushalappa,A.C.,2003. Kinetics of quality change associated with potatoes stored at different temperatures.Lebensmitted-Wissenschafft und-technologieA, 32,216-222.
Pedreschi F and Moyano P, Oil uptake and texture development in fried potato slices. J Food Eng 70:557â€“563 (2005).
Pinthus EJ, Weinberg P and Saguy IS, Criterion for oil uptake during deep fat frying. J Food Sci 58:204â€“205 (1993).
Prosise, W. E. (1990). Low oil potato chips and process for preparing. United States Patent, Patent number: 4,917,909.
Rovedo, C.O., Pedreno-Navarro, M.M., and Singh, R.P.(1999). Mechanical properties of a corn starch product during the post-frying period. Journal of Texture Studies, 30: 279-290.
Saguy.I.S& Dana.D.,2003. Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Journal of food engineering 56; 143-152.
Scanlon,M.,(2003).Commercial potato production; Botany of the potato. hppt//www.gov.mb.ca/agriculture/crops/potatoes/bda04S02.Accessed28 december2006.
Segnini,S., Dejmek,P.&Oste,R.,(1999). A low cost video technique for colour measurement of potato chips. Lebensmitted-wissenchafft und technologie, 32,216-222.
Singh, K.K., Sahay, K.M., DangeMohini M., and Patel, S. (2007). Development of process technology for preparation of ready-to-eat puffed potato cubes. Central institute of Agricultural Engineering, Bhopal.Journal of Agricultural Engineering. Vol. 44(2):241-249.
Song XJ, Zhang M and Mujumdar AS, Optimization of vacuum microwave pre-drying and vacuum frying conditions to produce fried potato chips. Drying Technol 25:2027â€“2034 (2007).
Stojceska V, Ainsworth P, Plunkett A, Ibanoglu E, Ibanoglu S (2008).Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks. J. FoodEng., 87: 554-563.
Sumnu, G. (2009).A review on microwave baking of foods. International Journal of Food Science & Technology, 36: 117â€“127. doi: 10.1046/j.1365-2621.2001.00479.
Sumnu, G., Turabi, E. and Oztop, M.(2005). Drying of Carrots in microwave and halogen lamp-microwave combination ovens.Lebensmittel-Wissenschaft und â€“Technologie, 38: 549-553.
Tamaki, D.S., Junichi, H., and Kazuhiko, I. (2003).Effect of low temperature storage on the quality of different processing cultivars of potato tubers. Graduate school of Agriculture, Hokkaido University. Food Preservation Science. Vol. 29(5):878-922.
Wang J, Xi YS and Yu Y, Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato. Eur Food Res Technol 219:500â€“506 (2004).
USDA (1990). Building for the future: nutrition guidance for the child nutrition programs. FNS-279, US Dept. Agric., Washington, DC.
USDA & USDHHS (1990). Dietary guidelines for Americans (3rd ed.). Washington, DC: US Dept. of Agric. and US Dept. of Health and Human Serv.
Yagci S,and Gogus F (2008).Response surface methodology for evaluation of physical and functional properties of extruded snack. Foods developed from food-by-products, J. Food Eng., 86: 122-132.
Zhang M, Tang JM, Mujumdar AS and Wang S, Trends in microwave related drying of fruits and vegetables. Trends Food Sci Technol 17:524â€“534 (2006).
How to Cite
- Papers must be submitted on the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal published by any other publisher.
- It is also the authors responsibility to ensure that the articles emanating from a particular source are submitted with the necessary approval.
- The authors warrant that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required.
- The authors ensure that all the references carefully and they are accurate in the text as well as in the list of references (and vice versa).
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.