Contemporary Engineering Sciences, Vol. 11, 2018, no. 51, 2537 - 2549 HIKARI Ltd, www.m-hikari.com https://doi.org/10.12988/ces.2018.85261 Influence of Vacuum Deep Fat Frying Process on Quality of Potato Variety Primavera Snacks: A Functional Food with Antioxidant Properties Manuela Gallón Bedoya Universidad Nacional de Colombia, Facultad de Ciencias Agrarias Carrera 65 No. 59A - 110, Medellín - Colombia Misael Cortés Rodríguez Universidad Nacional de Colombia, Facultad de Ciencias Agrarias Carrera 65 No. 59A - 110, Medellín - Colombia José Miguel Cotes Torres Universidad Nacional de Colombia – sede Medellín – Facultad de Ciencias Agrarias - Carrera 65 No. 59 A - 110, Medellín – Colombia Copyright © 2018 Manuela Gallon Bedoya, Misael Cortes Rodriguez and Jose Miguel Cotes Torres. This article is distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Abstract Potatoes with pulp coloration, have a large number of antioxidant compounds, new varieties with agronomic and nutritional properties have been developed, from which the diploid potato cv Primavera was selected, a process of vacuum frying was applied. The aim of the present study was to evaluate the effect of the process conditions on the snacks quality of potatoes. Response surface methodology was used by a central composite design, with independent variables: ΔT (Toil-Tboiling point water) (°C), vacuum pressure (25-70 kPa), frying time (240-420 s) and dependent variables: antioxidant capacity, peroxides index, moisture, aw, texture, color, fat content for potato chips and polar compounds inside the frying oil. The results for the optimization process were: vacuum pressure = 59.4 kPa, ΔT = 50.8 °C and t =420 s. The optimization allowed to obtain a diploid potato snack with good quality