Cooking appliance and method for starch-based foodstuffs
A device for cooking a starch-based food item is provided in which there is a drying cycle at a temperature below the gelatinization temperature and a cooking cycle at a temperature above the gelatinization temperature. The drying provides a relative weight drop by a first amount and the cooking provides a further relative weight drop. The weight is monitored during drying and cooking to provide feedback control of the duration of the drying and cooking times. The device and method make healthy food with reduced rapid digestible starch (RDS) and increased resistant starch (RS) content. In this way the glycemic index (GI) of a food item is reduced and the resistant starch is increased, which is beneficial to health especially for diabetes and obese groups.
1. A device for cooking a starch-based food item, comprising:
a vessel for receiving a quantity of the starch-based food item;
a weighing scale for weighing the starch-based food item during cooking;
a heater for heating contents in the vessel; and
a controller,
wherein the controller is adapted to implement a cooking cycle which comprises:
performing drying using the heater at a drying temperature below 58 degrees Celsius for a time duration sufficient for the starch-based food item weight to drop from an initial weight by a first amount relative to the initial weight in a first range as determined based on weighing during drying; and
performing cooking using the heater at a cooking temperature above 60 degrees Celsius for a time duration sufficient for the starch-based food item weight to drop by a further amount such that a total drop relative to the initial weight is in a second range as determined based on weighing during cooking.
2. The device as claimed in claim 1 , wherein the first amount is in a range of 10% to 40%.
3. The device as claimed in claim 1 , wherein the total drop is in a range of 35% to 65%.
4. The device as claimed in claim 1 , wherein the controller comprises an input for receiving an indication that the starch-based food item is fresh potatoes or frozen potatoes.
5. The device as claimed in claim 4 , wherein if the starch-based food item is indicated as fresh potatoes, the first amount is in a range of 10% to 40% and the total drop is in a range of 55% to 65%.
6. The device as claimed in claim 4 , wherein if the starch-based food item is indicated as frozen potatoes, the first amount is in a range of 10% to 30% and the total drop is in a range of 35% to 45%.
7. The device as claimed in claim 1 wherein the drying temperature is in a range of 40 to 58 degrees Celsius and the cooking temperature is in a range of 140 to 220 degrees Celsius.
8. The device as claimed in claim 1 , further comprising an air fryer.
9. The device as claimed in claim 1 , wherein a water content of the starch-based food item after cooking is in a range of 40% to 60%.
10. A method for cooking a starch-based food item, comprising:
using a heater for performing drying at a temperature below 58 degrees Celsius;
monitoring a weight of the starch-based food item during drying and drying for a time duration sufficient for the starch-based food item weight to drop from an initial weight by a first amount relative to the initial weight in a first range;
using the heater for performing cooking at a temperature above 60 degrees Celsius; and
monitoring the weight during cooking and cooking for a time duration sufficient for the starch-based food item weight to drop by a further amount such that a total drop relative to the initial weight is in a second range.
11. The method as claimed in claim 10 , wherein the first amount is in a range of 10% to 40% and the total drop is in a range of 35 to 65%.
12. The method as claimed in claim 10 , further comprising receiving an indication that the starch-based food item is fresh potatoes or frozen potatoes, wherein the method further comprises:
if the starch-based food item is indicated as fresh potatoes, setting the first amount in a range of 10% to 40% and the total drop in a range of 55% to 65%; and
if the starch-based food item is indicated as frozen potatoes, setting the first amount in a range of 10% to 30% and the total drop in a range of 35% to 45%.
13. The method as claimed in claim 10 , wherein drying is carried out at a temperature in a range of 40 to 58 degrees Celsius and cooking is carried out at a temperature in a range of 140 to 220 degrees Celsius.
14. The method as claimed in claim 10 , wherein the method is implemented in an air fryer.
15. A non-transitory computer readable recording medium storing a computer program comprising computer program code means adapted, when said computer program is run on a computer, to implement the method of claim 10 .