Designing a better low-fat potato chip
The process of consuming a potato chip could be used to design a better low-fat snack.
By American Chemical Society —— Bio and Archives--August 21, 2019
Health and Medicine | Comments | Back To Full Article
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.Welcome to CFP’s Comment Section!
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