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Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave‐dried Potato Chips
Author(s) -
Lefort J.F.,
Durance T.D.,
Upadhyaya M.K.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05733.x
Subject(s) - cultivar , food science , potato starch , microwave , texture (cosmology) , horticulture , vacuum packing , starch , chemistry , biology , physics , quantum mechanics , artificial intelligence , computer science , image (mathematics)
Influences of storage and cultivar on vacuum microwave‐dried (VMD) potato chip quality were investigated. Tubers of several cultivars were stored at 12 °C for 0 to 4 mo, or at 4 °C for 5 to 10 mo, followed by reconditioning at 12 °C for 2 wk. Blanched potato slices (2.5 to 3.0 mm thick) were vacuum microwave‐dried to produce fat‐free potato chips. Chips were assessed by instrumental and sensory methods for texture and instrumentally for color. Tuber composition influenced chip texture but not color. Less breaking force was required for chips produced from cultivars with low specific gravity and starch contents. Tubers stored for up to 10 mo yielded chips of good quality.