Microwave pre-cooking of French fries reduces cancer chemicals

8 11 2006

french friesSome time ago there was a big coverage in the media about french fries (and other foods high in carbs) and a cancer compound called acrylamide. Basically, acrylamide forms during processes such as frying, baking and roasting where high-temperature and low-moisture conditions exist.

It seems that the discovery led to much research being done to investigate the benefits of alternative cooking methods. Now, a team of researcher from Turkey has shown that microwaving your French fries before you fry them reduces the levels of the cancer-causing substance.

When the potato strips were subjected to frying after a microwave pre-cooking step, acrylamide content in the whole potato strip was reduced by 36%, 41% and 60% for frying at 150, 170 and 190oC respectively.

The findings have been published in the Journal of the Science of Food and Agriculture, read the abstract here.

Si vols llegir aquest post en català, introdueix l’adreça web a http://www.translendium.com/

Si quieres leer este post en español, introduce la dirección web en http://www.translendium.com/

Advertisements

Actions

Information

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: