Scientists have made a breakthrough with French fries

French fries Delicious but unhealthy. However, a research team at the University of Illinois has developed a deceptively straightforward method to maintain the satisfying taste and crunch without requiring a lot of oil.

The cooking method combines traditional frying and microwave heating. Adding this microwave step can reduce the amount of oil used in the process, meaning you’ll absorb less fat with each bite. All the secrets of being able to cook French fries this way have been explained in two studies published in Current Research in Food Science and the Journal of Food Science.

French fries and health

Despite their popularity, fried foods contain high levels of fat, which is linked to many health problems, including obesity and high blood pressure. “Consumers want healthy foods, but at the time of purchase, cravings often take over,” says Pawan Singh Takhar, author of one of the studies. “The high oil content adds flavor, but it also contains a lot of energy and calories.”

Aiming to help consumers make better food choices without feeling deprived, researchers are trying to figure out how they can cook healthy French fries, achieving a lower fat content without changing their taste and texture.

One of the main difficulties in frying, studies show, is preventing oil from penetrating the food. In the early stages of the French frying process, in fact, the pores of the potatoes are filled with water, leaving no room for oil.

As cooking continues, the water evaporates, creating empty spaces that allow the oil to be drawn out by negative pressure. Most of the frying process is done under this negative pressure, which essentially increases the tendency of the oil to absorb into the fries

New wavelength

Therefore, the researchers in the new study tried to figure out how to extend the time in positive pressure and reduce the time under negative pressure. “When we heat something in a conventional oven, the heat goes from the outside to the inside, but a microwave oven heats from the inside out because the microwaves penetrate everywhere in the material,” Takhar says.

Specifically, microwaves cause water molecules to oscillate, leading to increased vapor formation and thus shifting the pressure profile toward positive values ​​that prevent easy absorption of oil.

However, microwave frying alone will not produce the desired texture. “If only the microwave is used, the food becomes mushy,” says Takhar. To get crunch, combine frying and microwaving.

To achieve the right balance, the researchers conducted an experiment in which they specially designed a microwave pan to monitor the temperature, pressure, volume, texture, moisture and oil content of the chips. The study concluded, “We suggest combining the two methods in the same device. Traditional heating maintains crispiness, while microwave heating reduces oil consumption.”