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Designing a better low-fat potato chip

Munching on low-fat potato chips might reduce the guilt compared with full-fat versions, but many people don’t find the texture as appealing. Now, researchers have developed a technique to analyze potato chips’ physical characteristics from simulated first bite to swallow, which they say could be used to help formulate a tastier low-fat snack.

They report their results in the Journal of Agricultural and Food Chemistry.

To develop their method, called in vitro oral processing, the researchers used different instruments to measure the physical characteristics of chips with various oil contents at each of the four stages.

For example, for the “first bite” stage, they conducted mechanical testing to measure the force required to break the chips, and for bolus formation, they measured the hydration rate of particles in buffer as the fragments became a soft solid. 

Read the full report on EurekAlert here

Editor & Publisher: Lukie Pieterse


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