Preparation and Characterisation of Starchy Foods by Plant Polymers from Abelmoscus esculentus Agro Waste and Gracilaria corticata - for Commercial Food Applications

Conclusion: The structural stability of both polysaccharides obtained by fracture force was well in agreement with all of the sensory attributes which showed that they could act as structurally stable polymers that could yield the highest crispiness value for the potato chips with better consumer acceptance.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research