Crunch/Time: A methodological analysis of snack texture over time

A dissertation submitted in partial fulfilment for the degree of Master of Nutrition & Finance

By Weir, E and Ramsay, C. Otago University Department of Munchology

Abstract:

This study was designed to address the common problem of post-party stale-chippery. Our results suggest that corn- versus potato-based chips de-crunchify at variable rates, and indicate that the safest snacks to leave open overnight are Harvest Snaps, Cornados, Snakachangi chips, Grain Waves, and Savour Spicy Broad Beans. This data will hopefully inform the vulnerable consumer base that is the student body, allowing them to plan their chip consumption according to their unpredictable lifestyle.