Effects of tuber storage and cultivar on the quality of vacuum microwave-dried potato chips

Influences of storage and cultivar on vacuum microwave-dried (VMD) potato chip quality were investigated. Tubers of several cultivars were stored at 12 degreesC for 0 to 4 mo, or at 4 degreesC for 5 to 10 mo, followed by reconditioning at 12 degreesC 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.