Soaking Potatoes In Water Before Frying Reduces Acrylamide

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Soaking Potatoes In Water Before Frying Reduces Acrylamide

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03-09-2008, 01:11 AM

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Soaking Potatoes In Water Before Frying Reduces Acrylamide

Good news for chips lovers everywhere - new research in SCI's Journal of the Science of Food and Agriculture shows that pre-soaking potatoes in water before frying can reduce levels of acrylamide.Acrylamide is a naturally occurring chemical that occurs when starch rich foods are cooked at high temperatures, such as frying, baking, grilling or roasting.
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