TLDR;
This video investigates the health benefits of air frying compared to deep frying. It explores the technology behind air fryers, examines lab test results of air-fried versus deep-fried foods, and assesses the feasibility of incorporating air frying into hawker stalls in Singapore. Key takeaways include:
- Air frying generally reduces saturated and trans fat compared to deep frying.
- Acrylamide levels can be higher in air-fried foods if not cooked properly (temperature, time).
- Industrial-sized air fryers are needed to make air frying a viable option for hawker stalls.
Introduction to Air Frying [0:12]
Deep-fried food is popular but unhealthy. Air frying has emerged since 2010 as a potentially healthier alternative, promising great taste with significantly less fat. Airfryer sales have increased dramatically, with the global market expected to reach $1.2 billion by 2026. The video aims to determine if air frying is a game changer and how much healthier it is compared to deep frying.
The Science Behind Air Frying [1:53]
Food scientist Joe Wei Biao explains that air frying uses circulating hot air to cook food, contrasting with deep frying's use of hot oil. The hot air quickly dries the food's surface, creating a crunchy texture. While similar to baking ovens in using hot air, air fryers have a smaller fan but higher speed of circulation, creating a frying effect that ovens can't replicate. Adding a touch of oil to air-fried food can make it closer to deep-fried food in taste and texture.
Comparing Air Frying and Deep Frying [4:30]
Three food items—chicken, selar kuning (fish), and fries—are air-fried and deep-fried to compare their nutritional content. The samples are sent to a lab for testing of total fat, fatty acids, trans fat, cholesterol, and acrylamide. Acrylamide, a chemical that can form in starchy foods during high-temperature cooking, is tested due to concerns about its potential to cause cancer.
Lab Test Results: Nutritional Analysis [7:07]
Nutritionist Carolyn Stephen analyses the lab results, revealing that air-fried chicken has a 38% reduction in saturated fat and a 55% reduction in trans fatty acids compared to deep-fried chicken. Cholesterol is also reduced by 25%. Similar reductions in saturated fatty acids are observed in air-fried fish (53% reduction) and potatoes (53% reduction). Potatoes do not contain cholesterol as they are plant-based.
Acrylamide Levels and Cooking Recommendations [10:11]
The lab results show a significant spike in acrylamide levels in air-fried potatoes (1400 micrograms per kg) compared to deep-fried potatoes (less than 10 micrograms per kg). Nicholas Lee from a leading airfryer brand explains that acrylamide levels are influenced by cooking time, temperature, and preparation. Cooking at lower temperatures (180 degrees Celsius or below) and soaking potatoes before cooking can reduce acrylamide formation. Overcooking, indicated by a too-brown colour, should be avoided.
Air Frying in Hawker Centres [13:56]
Despite the health benefits of air frying, it is not commonly used in Singapore's hawker centres. An experiment is conducted with Kong Chi Chu, who manages Fatty Bom Bombs western food stalls, to incorporate air frying into his menu. Three airfryers are used to offer air-fried options for chicken wings, onion rings, and roast wing steak.
Challenges and Customer Feedback [16:41]
Arena Chung, previously engaged by an airfryer brand, advises that not all deep-fried hawker food can be substituted with air frying, particularly battered foods. Western stalls using frozen pre-fried food are more suitable for the switch. Customers generally respond positively to the air-fried options, noting they are less oily. However, some prefer the juicier taste of deep-fried food.
Sustainability and Future Prospects [20:30]
Kong Chi Chu finds the air frying challenge manageable for side dishes but believes a complete switch to air-fried meals is difficult due to longer cooking times and limited airfryer capacity. He would consider using commercial-sized airfryers if they become available. The video concludes that air frying is a healthier alternative to deep frying, but practical challenges remain for its widespread adoption in hawker centres.
