4 W/g microwave power was used for studying the effect
of potato starch on crispness of mixed chips. Potato starch
should be added in mixed slurry after gelatinization. The gelatinization condition was defined as following: potato starch and water with 1:4 (by weight) were put in 50 ml beaker then
put in boiling water bath and stirred for 3 min before the paste
was made.