After over twenty years of hard work, scientists in the US are finally consulting with the food industry on how to commercialise a new kind of French fry.
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Low fat and healthy, the new fries are produced from rice flour mixtures but have the same texture, cooking and other properties as classic potato fries. Tests have shown that they generally absorbed 25-50% less fat during the cooking process however.
Scientists have been working on the low-fat fry since the 1970s, but it was not until 1999 that Ranjit Kadan, a scientist at the Agricultural Research Services’ Southern Regional Research Center, overcame technical difficulties by developing a new way of processing the rice.
Based in the Louisiana center’s Food Processing and Sensory Quality Research Unit, Kadan has been working on the project since 1996 and last August filed for a patent on the process.
The rice fries are also hypoallergenic, nutritious and easily digested, revealed Kadan, and they could serve as a functional food with the addition of vitamins and minerals.
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By GlobalDataKadan’s research is due to be detailed in upcoming issues of the Journal of Food Science.
