Vacuum fried products contain lesser oil content, but this is not only the single health benefit of vacuum fried products. Lower operating temperature during vacuum frying; reduce 94% of acrylamide formation in potato chips. Acryl amide is recognized as a potential carcinogenic compound found in fried snacks, which is formed by the Maillard reaction.
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A Short Review on Vacuum Frying-A Promising Technology for Healthier and Better Fried Foods
From [International Journal of Nutrition and Health Sciences Volume 1 Issue 2 June 2017]