date:Sep 27, 2019
Chemical engineers at the University of Queensland in Australia have developed a new method to analyse the physical characteristics of potato crisps 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 dont find the texture as appealing.
A key challenge in the food industry is reducing the amount of sodium, added sugar and saturated fat without sacrificing the taste, flavour, texture and mouthfeel in food and drink