Researchers at Cornell AgriTech in Ithaca have developed a new method using microwave vacuum drying to create crispy beet snacks. The method is designed to provide a healthier alternative to baked or deep-fried snacks by preserving heat-sensitive nutrients and delivering a shelf-stable product.

Chang Chen, an assistant professor of food science at Cornell AgriTech and corresponding author of the study, said the research aimed to produce a healthy snack using whole vegetables with all-natural ingredients and high fiber content without adding oil. The study detailing this technique was published on Dec. 5 in the journal Innovative Food Science and Emerging Technologies.

In New York State, where the cultivation of beets has increased due to demand for healthier foods and improved crop varieties, farmers and food companies have partnered with Cornell researchers over several decades. New York now produces more beets than any other state, accounting for more than one-fifth of the nation’s acreage dedicated to the root crop.

Source: Cornell University

Source Type: College

Source Location: Ithaca

Ithaca, NY

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