University of Queensland food technologists and PepsiCo employees create low-oil chips. First of all, the team analyzed the physical characteristics of potato chips at different stages of consumption.
The main difficulty lies in the fact that the crisp texture of chips, which consumers appreciate, depends on the content of vegetable oils. In total, researchers at PepsiCo and the University of Queensland identified four stages of consumption of chips, where it is important to take into account the properties of the snack: the first bite, chewing, forming a bolus and swallowing. In a published study, the oil content was studied at each individual stage in vitro.
The latest recipes used a mixture of seasonings. A thin layer of vegetable oil with a mixture of seasonings does not require such a large number of emulsifiers, and the texture demanded by consumers is preserved. However, the fat content of the product increased by 0,5%. Researchers will continue to work, taking into account physical characteristics and sensory perception.
A source: https://fruitnews.ru/