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Chips cut into rings in the future?

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Research just out in USA may change the future of our chips. The study looked at both the origin and shape of potato cuts on fry quality. The study found that potatoes cut into rings consisted of higher dry matter material, contained more antioxidants, and had a lower surface-to-volume ratio than the conventional linear strips. Upon processing, they also absorbed 22% less oil, contained 26% less salt, and displayed superior sensory properties. Thus, ring fries may represent an attractive alternative to French fries as processed staple food. For more info check out… http://www.ncbi.nlm.nih.gov/pubmed/20546404?dopt=Abstract

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