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PepsiCo-funded research opens new avenues for low-fat snack formulators

Australian researchers have developed a novel method to measure the sensorial characteristics of potato chips.

The technique called vitro oral processing could eliminate the expensive, time-consuming and often subjective perceptions of enlisting trained sensory panellists. Especially when it comes to low-fat snacks.

Low-fat potato chips might reduce the guilt compared with full-fat versions, but many consumers do not find them as appealing. It is the oil which imparts the highest calorific content \that helps to give the world’s most favorite snack its characteristic crunch, taste and mouthfeel.

To overcome this, a team of University of Queensland researchers collaborated with PepsiCo alum Stefan Baier (now at Motif Ingredients) to develop a technique to analyze potato chips physical characteristics from first bite to swallow, which they claim could be used to help formulate a tastier low-fat snack.

Australian researchers have developed a novel method to measure the sensorial characteristics of potato chips. The technique called vitro oral processing could eliminate the expensive, time-consuming and often subjective perceptions of enlisting trained sensory panellists. characteristic crunch, taste and mouthfeel.

Full report here

Editor & Publisher: Lukie Pieterse


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