科學家開發新技術讓薯條更健康仍保持酥脆

技術重點

研究人員在伊利諾伊大學厄巴納-香檳分校開發了一種「微波烹調結合傳統油炸」的新技術，能顯著減少薯條吸收的油量，同時維持其酥脆口感，並縮短烹調時間。

健康效益

此技術可有效降低油吸收量，有助於減少高脂肪飲食對肥胖與高血壓等健康問題的影響。

應用與未來展望

該方法不僅適用於薯條，未來也可能延伸至其他油炸食品的改良，提升食品的健康性與口感平衡。

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來源：https://www.wired.com/story/scientists-have-made-french-fry-breakthrough/