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By replacing some portion of the starch carbohydrates in foods with protein, we would be able to create high-protein snack foods with the savor and mouth feel of current foods that are predominantly carbohydrate-based. Consumer snack foods. Overview large global food company seeks protein replace portion starch currently snack foods Background Starch carbohydrate carbohydrates quick access energy contribute weight gain organization find replacing proteins specifically area starches functionality fiber (resistant starches) production fewer calories caloric load metabolized slowly high-protein alternative high-quality market potential difficulty reaction heat bake fry Heat rubbery shape texture mouth feel proposed backed test data shows combined starch-based stand modern techniques Constraints cost-effectiveo cheap flavorless globally Solution Areas inhibitorso Agricultural technologyo Nano Molecular engineering |
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