Open Science Research Excellence
@article{(International Science Index):,
  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   = {},
  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
    journal   = {International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering},  volume    = {7},
  number    = {7},
  year      = {2013},
  pages     = {740 - 745},
  ee        = {},
  url       = {},
  bibsource = {},
  issn      = {eISSN:1307-6892},
  publisher = {World Academy of Science, Engineering and Technology},
  index     = {International Science Index 79, 2013},