Effect of the susceptor on quality properties of cupcake during microwave baking method

In this research, effect of susceptor on quality properties of cupcake such as weight loss, color parameters, height, porosity, and crispiness at 300, 600, and 900W during microwave baking, were studied. Results showed that weight loss rate increased with power and using susceptor. Also, crispiness occurred when the microwave oven assisted by susceptor. Results showed that browning index increased with power during baking. Moreover, color parameters of surface changed the most compared with others. Moreover, all colour parameters changed more than microwave baking process. Results showed that sample height increased at first and then gradually decreased at the end of process time. Regarding the sample weight decreased simultaneously, therefore, yield factor and density increased and porosity reduced.