The debate over unhealthy snacks often focuses on fat, salt, and calories.
Nevertheless, many attempts at healthier alternatives have had limited success because taste and crunch are lost.
According to Popular Science, researchers now point out that the problem is not only the ingredients, but the production process itself.
Pressure on the snack market
Consumers increasingly expect healthier products, even when buying snacks.
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This creates pressure on manufacturers, who must find solutions that meet both health standards and consumer expectations.
According to Popular Science, this has been difficult because traditional methods such as deep-frying and baking require high temperatures and the use of oil.
A different drying process
Researchers at Cornell University have published a study in Innovative Food Science and Emerging Technologies examining a technique known as microwave vacuum drying, abbreviated as MVD.
The method removes water from vegetables using microwaves and a vacuum.
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This process is faster and takes place at lower temperatures than conventional drying, helping to preserve nutrients.
In the experiment, the researchers used beets instead of potatoes.
According to Cornell University, beets contain more fiber as well as higher levels of vitamins and minerals.
What it means for the future
The result is chips that are crispy without the use of oil.
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Chang Chen of Cornell University says the technique produces a texture typically only achieved through deep-frying.
The researchers believe the method can also be applied to other raw materials such as potatoes and pumpkins.
Sources: Popular Science, and Innovative Food Science and Emerging Technologies.
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