Keeping the crunch in low-fat chips

phys.org | 8/7/2019 | Staff
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University of Queensland chemical engineers have developed a new method to analyze the physical characteristics of potato chips in a bid to develop a tastier low-fat snack.

Professor Jason Stokes said while a low-fat potato chip might reduce guilt, many people don't find the texture as appealing.

Challenge - Food - Industry - Amount - Sodium

"A key challenge in the food industry is reducing the amount of sodium, added sugar and saturated fat without sacrificing the taste, flavor, texture and mouthfeel in food and drink," Professor Stokes said.

"Even subtle changes in the composition of processed food and drink can alter the consumer's acceptability of a product for reasons that are not well understood, which compromises healthy choices."

Professor - Stokes - Flavor - Scientists - Research

Professor Stokes worked with flavor scientists including senior research fellow Dr. Heather Smyth, U.S. researcher Dr. Stefan Baier—now at Motif Ingredients—and former UQ postdoctoral researcher Dr. Michael Boehm who now works at PepsiCo, Inc.

The team has been developing a more objective method of analyzing the potato chips...
(Excerpt) Read more at: phys.org
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