""Consumers want healthy foods, but at the time of purchase, cravings often prevail. The high oil content adds flavor, but it also contains a lot of energy and calories.""
""One of the main difficulties in frying is preventing the oil from penetrating the food. In the early stages of the french fry process, the pores of the potato are filled with water, leaving no room for the oil.""
""The researchers tried to figure out how to extend the time in positive pressure and reduce the period under negative pressure.""
Researchers at the University of Illinois developed a method combining frying and microwave heating to create healthier French fries. This technique reduces oil usage, leading to lower fat content without sacrificing taste. Fried foods are often high in fat, contributing to health issues like obesity. The challenge lies in preventing oil from penetrating the fries during cooking. By manipulating pressure during the cooking process, the researchers aim to minimize oil absorption while preserving the desirable qualities of French fries.
Read at WIRED
Unable to calculate read time
Collection
[
|
...
]