Table 2 Rapid Visco-Analyzer (RVA) profiles of potato chips
| SHS conditions | Water content (%) | Shrinkage (%) |
|
|
| Temp. (°C) | Time (min) | Peak | Breakdown | Setback | Final |
| Control | 66.5±0.5e | 343.5±7.8a | 102.0±12.7a | 49.0±7.1a | 290.5±12.0d |
|
| 120 | 5 | 57.0±0.6a | 570.5±16.3e | 386.5±24.7d | 63.5±3.5ab | 247.5±4.9ab |
| 10 | 57.8±0.2abc | 540.5±9.2de | 433.0±15.6e | 129.5±9.2d | 237.0±15.6a |
|
| 150 | 5 | 57.2±0.6ab | 522.0±4.2cd | 333.0±1.4c | 60.5±0.7ab | 249.5±2.1ab |
| 10 | 58.3±0.1bcd | 506.5±17.7c | 314.5±3.5c | 59.5±6.4ab | 251.5±7.8ab |
|
| 180 | 5 | 58.8±0.8cd | 566.5±6.4e | 377.0±25.5d | 82.5±24.7bc | 272.0±7.1c |
| 10 | 59.2±0.4d | 511.5±29.0cd | 329.0±31.1c | 79.5±3.5bc | 262.0±1.4bc |
|
| 220 | 5 | 58.5±0.5cd | 557.0±2.8e | 393.0±7.1d | 96.0±7.1c | 260.0±2.8bc |
| 10 | 58.5±0.0cd | 424.5±9.2b | 240.5±7.8b | 73.0±1.4abc | 257.0±2.8bc |
Values (means standard deviation) within a column followed by different letters are significantly different (p<0.05)
SHS: superheated steam