This results in a more controlled release of sugar, a reduction in oil uptake and softening of the potato texture. This results in potatoes that are easier to cut, leading to reduced waste production, says food science Professor Indrawati Oey.
Professor Indrawati Oey of the Otago University is set to blast potatoes
with electricity in an effort to make healthier hot chips
Prof Oey: "It has quite a big impact in business performance, but more importantly, for the consumer, you can also reduce oil. It is already enough for us to have the fat content in the potato chips itself because we use quite a lot, and we eat quite a lot."
According to odt.co.nz, the Ministry for Business and Innovation programme that introduced the new technology to the University of Otago is worth nearly $16.8 million over a six-year period. Massey University, the University of Auckland, Plant & Food Research, AgResearch, and the Riddet Institute are also involved in the programme.
