@article{(Open Science Index):https://publications.waset.org/pdf/16560, title = {The Suitability of Potato Cultivars in Production of Chips and Sticks by Using Microwave-Vacuum Drier}, author = {Solvita Kampuse and Kristaps Siljanis and Tatjana Rakcejeva and Irisa Murniece}, country = {}, institution = {}, abstract = {The aim of present experiment was to evaluate the influence of cultivar to quality parameters of dried potato chips and sticks produced in microwave-vacuum drier. The potatoes before drying were blanched in oil and water at 180ºC and at 85ºC respectively. The moisture content, crispiness, the colour (CIE L*a*b*), the content of ascorbic acid, total carotenoids and total fat content of dried potato chips and sticks was determined The highest ascorbic acid content, high content of carotenoids, low total fat content, low acrylamide content and good crispiness (low breaking force) especially for sticks was determined in the samples of Gundega cultivar. }, journal = {International Journal of Animal and Veterinary Sciences}, volume = {7}, number = {7}, year = {2013}, pages = {740 - 745}, ee = {https://publications.waset.org/pdf/16560}, url = {https://publications.waset.org/vol/79}, bibsource = {https://publications.waset.org/}, issn = {eISSN: 1307-6892}, publisher = {World Academy of Science, Engineering and Technology}, index = {Open Science Index 79, 2013}, }