Abstract
The objective of this research was to study the effect of edible coatings on the physicochemical properties of cassava chips. The oil and moisture absorption in fried cassava chips that were not coated and in chips that were coated with pectin and whey protein films were determined using a completely randomized experiment design with a 33 factorial arrangement. The multifactorial ANOVA analysis of variance showed that all factors had significant statistical differences for moisture loss and oil absorption (p < 0.05). The coating type, the control, and the whey protein-coated chips presented a 321% greater oil content on average at 180 °C and 180 s than the pectin-coated chips. The density, heat capacity, and thermal diffusivity had statistical differences at all temperatures (p < 0.05). The sensory analysis showed that the coating type affected all sensory parameters, except crispness, as indicated by significant statistical differences (p < 0.05). The temperature only influenced the color of the control chips, with statistical differences (p < 0.05) at all temperatures.
Highlights
The nutritional composition of cassava is important because it is the main component of the root, which is consumed in less-developed countries
Analyzing the 2 and 3% pectin films showed that they were 45.6% more permeable to water vapor than films produced with 1% pectin
The pectin coatings were totally soluble in water since, after 24 h of immersion, the films were completely solubilized (Table 2)
Summary
The nutritional composition of cassava is important because it is the main component of the root, which is consumed in less-developed countries. The root contains significant amounts of carbohydrates and fiber It has significant percentages of minerals such as calcium, iron, and phosphorus; and vitamins such as thiamine, riboflavin, niacin, and vitamin C (ascorbic acid). It contains large amounts of amino acids such as arginine, glutamic acid, and aspartic acid [2,3]. There is growing interest in methods that could minimize oil uptake and reduce the fat content of fried foods. Hydrocolloids are natural compounds, such as polysaccharides and proteins, which have some hydrophilic groups They have been used as food coatings, film-forming materials, and emulsifiers. The application of a hydrocolloid layer on the surface has been considered an effective method to prevent oil absorption and acrylamide formation [15,16]
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