## 3 Results and Discussion
### Fat Content and Color
The highest yellow color share was found for unblanched crisps fried at 155 \({}^{\circ}\)C (\(b^{*}\) = 26.30), and the lowest for crisps blanched at 85 \({}^{\circ}\)C for 1 min and fried at 175 \({}^{\circ}\)C (\(b^{*}\) = 21.19). In crisps made out of _cv_. Provita, the blue color was the highest in the crisps blanched at 90 \({}^{\circ}\)C for 2.5 min and fried at 175 \({}^{\circ}\)C (\(b^{*}\) = \(-\)0.99), while the yellow color was predominant in the crisps blanched at 80 \({}^{\circ}\)C for 2.5 min and fried at 175 \({}^{\circ}\)C (\(b^{*}\) = 0.58). Extending the blanching time and increasing the blanching temperature resulted in an increase in the proportion of blue in _cv_. Provita crisps. The frying temperature did not change the \(b^{*}\) parameter. The parameter \(C^{*}\) (chroma) describes the degree of color saturation. The highest color saturation among the crisps of _cv_. Ismena was characteristic of unblanched crisps fried at \begin{table}
\begin{tabular}{c c c c c} \hline \multicolumn{4}{c}{**Technological Parameters**} & \multicolumn{3}{c}{**Fat Content**} \\  & & & **(g/100 g)** \\ \hline \begin{tabular}{c} **Blanching** \\ **Temperature** \\ **(\({}^{\circ}\)C)** \\ \end{tabular} & \begin{tabular}{c} **Blanching Time** \\ **(min)** \\ \end{tabular} & \begin{tabular}{c} **Frying** \\ **Temperature (\({}^{\circ}\)C)** \\ \end{tabular} & \
\begin{tabular}{c} **Ismena** \\ **(\({}^{\circ}\)C)** \\ \end{tabular} &
\begin{tabular}{c} **Provita** \\ \end{tabular} \\ \hline - & - & 155 & 41.41 \(\pm\) 0.28 e & 41.65 \(\pm\) 0.1 g \\ - & - & 165 & 40.24 \(\pm\) 0.04 fg & 39.70 \(\pm\) 0.01 h \\ - & - & 175 & 39.31 \(\pm\) 0.01 h & 38.57 \(\pm\) 0.01 i \\ 80 & 2.5 & 175 & 42.42 \(\pm\) 0.35 c & 50.01 \(\pm\) 0.06 d \\ 82 & 2.5 & 175 & 39.96 \(\pm\) 0.28 g & 52.11 \(\pm\) 0.11 a \\ 85 & 2.5 & 155 & 41.63 \(\pm\) 0.04 de & 52.20 \(\pm\) 0.21 a \\ 85 & 2.5 & 165 & 42.09 \(\pm\) 0.18 d & 50.22 \(\pm\) 0.02 d \\ 85 & 1 & 175 & 37.39 \(\pm\) 0.46 i & 47.39 \(\pm\) 0.02 f \\ 85 & 2.5 & 175 & 40.61 \(\pm\) 0.00 f & 48.62 \(\pm\) 0.03 e \\ 85 & 4 & 175 & 43.56 \(\pm\) 0.45 a & 50.66 \(\pm\) 0.11 c \\ 85 & 5 & 175 & 42.70 \(\pm\) 0.20 bc & 52.03 \(\pm\) 0.04 a \\ 88 & 2.5 & 175 & 42.35 \(\pm\) 0.35 c & 51.01 \(\pm\) 0.01 b \\ 90 & 2.5 & 175 & 43.08 \(\pm\) 0.21 ab & 48.73 \(\pm\) 0.26 e \\ \hline \end{tabular} Values are means \(\pm\) standard deviation (\(n\) = 3); different letters (a, b, c, d, e, f, g, h, i) in columns represent significant differences (\(p\leq\) 0.05).  
\end{table} 
Table 2: Fat content in potato crisps, depending on technological parameters. 155 \({}^{\circ}\)C (C* = 27.00), and the lowest was found for crisps blanched at 85 \({}^{\circ}\)C for 1 min and fried at 175 \({}^{\circ}\)C (C* = 21.56). The saturation of the color of the crisps from the purple flesh cultivar was the highest for the sample blanched at 80 \({}^{\circ}\)C for 2.5 min and fried at 175 \({}^{\circ}\)C (C* = 2.08), and the lowest for the unblanched sample fried at 175 \({}^{\circ}\)C (C* = 1.00). Blanching changed the color saturation in potato crisps. The longer the blanching time and the higher the blanching temperature, the greater the saturation of the color of the crisps from the yellow flesh potatoes. The inverse relationship was noted for purple-colored crisps. On the other hand, increasing the frying temperature decreased the color saturation. The h\({}^{\circ}\) (hue) color tone defines the dominant wavelength in the color spectrum. This length determines the shade of a given color. Changes in this color parameter were observed in the crisps of both cultivars as a result of using different blanching and frying parameters. The values of the h\({}^{\circ}\) parameter increased with increasing temperature and extending the blanching time. On the other hand, increasing the frying temperature decreased the h\({}^{\circ}\) parameter.