{"title":"The Suitability of Potato Cultivars in Production of Chips and Sticks by Using Microwave-Vacuum Drier","authors":"Solvita Kampuse, Kristaps Siljanis, Tatjana Rakcejeva, Irisa Murniece","volume":79,"journal":"International Journal of Animal and Veterinary Sciences","pagesStart":740,"pagesEnd":746,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/16560","abstract":"
The aim of present experiment was to evaluate the
\r\ninfluence of cultivar to quality parameters of dried potato chips and
\r\nsticks produced in microwave-vacuum drier. The potatoes before
\r\ndrying were blanched in oil and water at 180ºC and at 85ºC
\r\nrespectively. The moisture content, crispiness, the colour (CIE
\r\nL*a*b*), the content of ascorbic acid, total carotenoids and total fat
\r\ncontent of dried potato chips and sticks was determined The highest
\r\nascorbic acid content, high content of carotenoids, low total fat
\r\ncontent, low acrylamide content and good crispiness (low breaking
\r\nforce) especially for sticks was determined in the samples of Gundega
\r\ncultivar.<\/p>\r\n","references":"
[1] Gould W. A. Potatoes and Potato Chips. In: Snack Foods Processing.\r\nEdited by W. Lusas. CRC Press 2001, p. 2-21.\r\n[2] FAO, 2008. International Year of the Potato 2008 New Light on a\r\nHidden Treasure. Food and Agriculture Organization of the United\r\nNations, Rome.\r\n[3] Harris, P., 1992. The Potato Crop, vol. 5–7. Chapman & Hall, p. 909.\r\n[4] Wandel, M., Fagerli, R., Kjaernes, U., 2001. Changes in potato\r\nconsumption in different stages of life in Norway. Appetite 36, 211–\r\n223.\r\n[5] Burton, W.G., van Es, A., Hartmans, K.J., 1992. The physics and\r\nphysiology of storage. In: Harris, P.M. (Ed.), The Potato Crop.\r\nChapman and Hall, London, UK.\r\n[6] Liu, Q., Tarn, R., Lynch, D., Skjodt, N.M., 2007. Physicochemical\r\nproperties of dry matter and starch from potatoes grown in Canada.\r\nFood Chemistry 105, 897–907.\r\n[7] Abdel-Kader, Z. M., 1990. Studies on retention of some water-soluble\r\nvitamins in potatoes and cow peas as affected by thermal processing and\r\nstorage. Die Nahrung 34 (10), 899–904.\r\n[8] Augustin, J., Johnson, S.R., Teitzel, C., True, R.H., Hogar, J.M., Toma,\r\nR.B., Shaw, R.L., Deutsch, R.M., 1978. Changes in the nutrient\r\ncomposition of potato during home preparation: II. Vitamins. American\r\nPotato Journal 55, 653–662.\r\n[9] Dwelle, R., Stallknecht, G., 1978. Respiration and sugar content of\r\npotato tubers as influenced by storage temperature. American Potato\r\nJournal 55, 561–571.\r\n[10] Toledo, A., Burlingame, B., 2006. Biodiversity and nutrition: a common\r\npath toward global food security and sustainable development. Journal\r\nof Food Composition and Analysis 19 (6–7), 477–483.\r\n[11] Moreira R. G., Castell-Perez M. E., Barrufet M.A. Deep-fat frying:\r\nfundamentals and applications, Aspen Publication, Inc, Gaithersburg,\r\n1999, p.179-180.\r\n[12] Bouchon P., Aguilera J. M., Pyle D.L. Structure oil-absorption\r\nrelationships during deep-fat frying.\/\/ Journal of Food Science, 68,\r\n2003, pp. 2711–2716.\r\n[13] Fan F P., Zhang M, Mujumdar A Innovation in Food Engineering,\r\nVacuum Frying Technology. New Techniques and Products, CRC Press,\r\n2009, p. 411–435.\r\n[14] Cui Z., Xu S., Sun W. Effect of microwave-vacuum drying on the\r\ncarotenoids retention of carrot slices and chlorophyll retention of\r\nChinese chive leaves. Drying Technology, 22 (3), 2004, pp. 563–565.\r\n[15] Olsson, K., Svensson, R., & Roslund, C.-A. (2004). Tuber components\r\naffecting acrylamide formation and colour in fried potato: variation by\r\nvariety, year, storage temperature and storage time. Journal of the\r\nScience of Food Agriculture, 84, 447–458.\r\n[16] Williams, J. S. E. (2005). Influence of variety and processing conditions\r\non acrylamide levels in fried potato crisps. Food Chemistry, 90, 875–\r\n881.\r\n[17] Matthaus, B., Haase, N. U., & Vosmann, K. (2004). Factors affecting\r\nthe concentration of acrylamide during deep-fat frying of potatoes.\r\nEuropean Journal of Lipid Science and Technology, 106, 793–801.\r\n[18] Pedreschi, F., Moyano, P., Kaack, K., & Granby, K. (2005). Color\r\nchanges and acrylamide formation in fried potato slices. Food Research\r\nInternational, 38, 1–9.\r\n[19] NFCA (Norwegian Food Control Authority) (2002). Risk assessment of\r\nacrylamide intake from foods with special emphasis on cancer risk.\r\nReport from the Scientific Committee of the Norwegian Food Control\r\nAuthority, 6 June 2002. Available from http:\/\/www.snt.no\/nytt\/tema\/\r\nAkrylamid\/acrylamide.pdf.\r\n[20] Tareke, E., Rydberg, P., Karlsson, P., To ¨ rnqvist, M., & Eriksson, S.\r\n(2000). Acrylamide—a cooking carcinogen? Chemical Research in\r\nToxicology, 13, 517–522.\r\n[21] UKFSA (United Kingdom Food Standards Agency) (2002). Study\r\nconfirms acrylamide in foods. Available from http:\/\/www.food.gov.\r\nuk\/news\/newsarchive\/65268.\r\n[22] WHO (World Health Organisation) (2002). Health Implications of\r\nAcrylamide in Food. Report of a Joint FAO\/WHO Consultation, 25–27\r\nJune 2002 (Geneva: WHO).\r\n[23] Chemistry and Safety of acrylamide in Food. Ed. by M. Friedman and\r\nD. Mottram, Advances in experimental medicine and biology, vol. 561,\r\nSpringer Science+Business Media Inc., USA, 2005, 477 p.\r\n[24] http:\/\/www.food.gov.uk\/multimedia\/pdfs\/acrylamide-furan-survey.pdf\r\nFood Survey Information Sheet No 02\/12 April 2012 A Rolling\r\nProgramme of Surveys on Process Contaminants in UK Retail Foods.\r\nAcrylamide & Furan: survey 4.\r\n[25] T. P. Coultate, Food: the chemistry of its components. Cambridge, UK,\r\nRSC Paperbacks, 2002, pp. 213-217.\r\n[26] E. Jansons, “Anal\u012btisk\u0101s \u0117\u012bmijas teor\u0113tiskie pamati (Basics in Analytical\r\nChemistry),” R.: LU Akad\u0113miskais apg\u0101ds, 2006, 307 p.\r\n[27] \u0410.\u0418. \u0415\u0440\u043c\u0430\u043a\u043e\u0432, “\u041c\u0435\u0442\u043e\u0434\u044b \u0431\u0438\u043e\u0445\u0438\u043c\u0438\u0447\u0435\u0441\u043a\u043e\u0433\u043e \u0438\u0441\u0441\u043b\u0435\u0434\u043e\u0432\u0430\u043d\u0438\u044f \u0440\u0430\u0441\u0442\u0435\u043d\u0438\u0439,”\r\n(Methods for biochemical testing of plants, A.I. Jermakova Ed.)\r\n\u041b\u0435\u043d\u0438\u043d\u0433\u0440\u0430\u0434, \u0412\u041e «\u0410\u0433\u0440\u043e\u043f\u0440\u043e\u043c\u0438\u0437\u0434\u0430\u0442», 1987, c. 112 – 113.\r\n[28] Mottram, D. S., Wedzicha, B. L., & Dodson, A. T. (2002). Acrylamide\r\nis formed in the Maillard reaction. Nature, 419, 448–449.\r\n[29] Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., et al.\r\n(2002). Acrylamide from Maillard reaction products. Nature, 419, 449–\r\n450.\r\n[30] Becalski, A., Lau, B. P.-Y., Lewis, D., & Seaman, S. W. (2003).\r\nAcrylamide in foods: occurrence, sources, and modeling. Journal of\r\nAgricultural and Food Chemistry, 51, 802–808.\r\n[31] Gookmen V., Palazoglu T. K., Senyuva H. Z. Relation between the\r\nacrylamide formation and time–temperature history of surface and core\r\nregions of French fries.\/\/ Journal of Food Engineering 77 (2006) 972–\r\n976.\r\n[32] Murniece I., Kruma, Z., Skrabule I. Carotenoids and Colour before and\r\nafter Storage of Organically and Conventionally Cultivated Potato\r\nGenotypes in Latvia WASET (2012): World Academy of Science,\r\nEngineering and Technology, Vol. 67, p.815-819.<\/p>\r\n","publisher":"World Academy of Science, Engineering and Technology","index":"Open Science Index 79, 2013"}