Development of Microwave Baked Potato Chips using Tomato Flavour


  • Anjineyulu Kothakota gb pant unversity agriculture and technology
  • Thimmaiah B.
  • Kailash Chandra Yadav
  • J. P. Panday


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.


Author Biography

Anjineyulu Kothakota, gb pant unversity agriculture and technology

food procss  enggnering


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How to Cite

Kothakota, A., B., T., Yadav, K. C., & Panday, J. P. (2013). Development of Microwave Baked Potato Chips using Tomato Flavour. Asian Journal of Agriculture and Food Sciences, 1(5). Retrieved from

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