The study was conducted to evaluate the effect of baking conditions of partially-dried potato slices (PDPS) prior baking on the quality attributes of the resultant baked potato chips. Baking experiment was conducted at power levels of 80 and 100 Watts for different baking times according to microwave power used. Texture, color measurements and sensory evaluation were carried out on resultant baked potato chips. The results showed that partially drying step (even to 40% moisture content) prior microwave baking resulted in marked crispiness as well as brilliant yellow in resultant potato chips. The optimum conditions for the best quality of partially-dried potato chips were microwave cooking at power level of 100 Watts for 100 seconds.

This work is carried out to evaluate the effect of frozen storage and cooking methods on the quality of chicken meat. The highest moisture losses were observed in chicken breast and thigh meat samples cooked by the microwave method. Also, all the investigated cooking methods of the same samples reduced their total protein, nitrogenous compounds and total lipids, especially after boiling. The loss by cooking methods increased as the time of frozen storage increased. The extracted fat of frozen stored chicken thigh meat samples exhibited higher acid, peroxide and TBA values than those of breast fat samples after all cooking methods. The highest losses of essential, nonessential, total amino acids and unsaturated fatty acids were found in frozen stored chicken breast and thigh meat samples cooked by roasting. Moreover, the lowest losses of the same amino and fatty acids were noticed in the same samples cooked by pressure cooking. The results indicated that either fresh or frozen stored chicken breast and tight meat samples cooked by boiling and pressure cooking methods were significantly with better for tenderness and juiciness than samples cooked by other cooking samples.