2024-08-09 23:44:40
Chemicals extracted from cloves and thyme can be added to the oil to reduce the presence of this compound.
Cooking isn’t just about heating food. It’s a complex chemical dance that can either enhance the flavor and nutritional value of a dish or potentially create harmful substances.
Safer frying. Researchers at the University of Alicante have devised a method to reduce acrylamide levels in French fries by introducing a specific compound into the frying oil. Acrylamide forms naturally in potatoes when cooked at high temperatures and low humidity, contributing to both the flavor and color but also posing a potential health risk.
This process is a double-edged sword. While it enhances the flavor and color of fries, it also generates potentially carcinogenic acrylamide molecules. While the exact impact of these compounds on human health remains unclear, moderate consumption falls within safe thresholds.
Ferrández and his team investigated various factors that influence acrylamide concentration in French fries, including cooking methods, potato variety, cutting technique, oil type, and defrosting practices.
By: XATAKA