Effect of microwave heat in comparison to conventional heat on the organoleptic and chemical characteristics of potatoes
1988
Al-Baldawi, A.M.
Conventional heat treated potatoes were compared organoleptically and chemically with those treated by microwave heat at 750 and 1500 watts and 2450 MHZ at different time intervals. Microwave treatments gave best organoleptic properties, complete peroxidase and polyethanol oxidase inhibition, the lowest possible phenolic compounds concentrations, and the optimum protection of starch content. Microwave treatment of 1500 watts and 2450 MHZ for 2-3 minutes was choosen as the best to organoleptic and chemical characteristics
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