A study of how to combine the dynamic textures of moist, resistant starch of potatoes with the delectable crunch of a chip to achieve ultimate satisfaction in a snack food.
As published in MIT’s architecture archive: “This project showcases a palette of the versatile and beautiful capabilities of the potato. Through creating new compositions, textures, and flavors, we speculate how to engineer satiety in food.”
[Red, Russet, Murasaki, Yukon gold, Jewel sweet, Garnet sweet, and Stokes purple sweet potatoes, fried and starch-extracted in Carolien Niebling’s Advanced Food Product Design Studio, 4.041, Spring 2021.]
