URBANA, Ill. — Fried foods are popular with consumers, but their high fat content can contribute to health challenges like obesity and hypertension. If the food industry can offer lower-fat options of similar quality, people can more easily make health-conscious food choices.
Researchers at the University of Illinois Urbana-Champaign have explored microwave frying of French fries, providing insights that can help food manufacturers modify their production methods. They propose combining conventional frying with microwave frying to provide the desired crispiness and texture while reducing the cooking time and oil absorption.
“Consumers want healthy foods, but at the time of purchase, their cravings often take over. High oil content adds flavor, but it also contains a lot of energy and calories. My research team studies frying with the aim of obtaining lower fat content without significant differences in taste and texture,” said principal investigator Pawan Singh Takhar, professor of food engineering in the Department of Food Science and Human Nutrition, part of the College of Agricultural, Consumer and Environmental Sciences at U of I.
In two new publications, Takhar and Yash Shah, a doctoral student in FSHN, discussed their findings from studies exploring what happens during microwave frying of French fries.
For the first study, they collaborated with colleagues at Washington State University, who developed a special microwave fryer that could operate both at 2.45 gigahertz (similar to a regular microwave oven) and 5.8 gigahertz.
Read the full article from College of ACES.
University of Illinois Extension develops educational programs, extends knowledge, and builds partnerships to support people, communities, and their environments as part of the state's land-grant institution. Extension serves as the leading public outreach effort for University of Illinois Urbana-Champaign and the College of Agricultural, Consumer and Environmental Sciences in all 102 Illinois counties through a network of 27 multi-county units and over 500 staff statewide. Extension’s mission is responsive to eight strategic priorities — community, economy, environment, food and agriculture, health, partnerships, technology and discovery, and workforce excellence — that are served through five program areas — 4-H youth development, agriculture and agribusiness, community and economic development, health and community wellness, and natural resources, environment, and energy.