ANKARA
Food engineers at Hacettepe University in Turkish capital of Ankara achieved to reduce carcinogenic risk in biscuits with a new cooking method.
Speaking to AA correspondent on Wednesday, academic member of Food Engineering Department at Hacettepe University, Vural Gokmen, said that they had been working for a while on materials that were hazardous to human health system.
Stating that the research team was working domestically and globally with several recognized organizations, Gokmen said that within the scope of the Prometheus Project they developed a new cooking method that would allow reduce 90 percent carcinogenic risk in biscuits.
Lowering baking temperature and increasing baking time in vacuum cooking are preventing emerge of some materials that are harmful for human health system, stated Gokmen.
"When we are baking biscuits partly with vacuum, water melting point is reducing, so cooking at the same time fastening. As a result, we are not turn up the heating that help to prevent coming out of materials, such as acrylamide which are harmful human body," said Gokmen.
Gokmen stated that with this new cooking method colour of the biscuits would be lighter than normal.
Gokmen also stated that several European companies were closely monitoring their achievements.
