Oil Uptake Inhibitory Performance of Potato and Albedo Peels Used as Edible Coating in Deep Fat Frying

• B.K. Adeoye

  Department of Chemical Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Akure, Nigeria

  Author

Deep fat frying is often lead to high oil absorption and increased calorific value of frying products. The efficacy of edible coatings developed from agricultural waste in reducing oil absorption during frying was investigated. The samples were pretreated with 5% and 7% w/v of potato and orange albedo peel powder separately before frying of coated hake fish for five minutes at 90C with 3% w/v of glycerol as a plasticizer. Heat and mass transfer calculation were carried out to study the influence of powder type on oil moisture content (MC), oil uptake (OU) and retention as well as the sensory qualities of fried product. The MC and OU were significantly lower in coated hake fish (p < 0.05) compared to non-coated samples. The coating films with the greatest reduction in oil uptake were found in 5% potato peel (-3.72 ± 1.77) and 5% orange Albedo (30.97 ± 0.15). The reduced fat content could be attributed to the barrier, emulsifying, and surface properties of the peel extracts limiting oil permeation. These functional properties were linked to presence high carbohydrates, pectin, and fiber content in the powders. Generally, the findings of this work may be used to provide further insights into the influence of edible coating type on transfer phenomena during frying. It may also be valuable to better understand the process and improve quality of fried coated food.

1. B.K. Adeoye, Department of Chemical Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Akure, Nigeria

   Department of Chemical Engineering, School of Engineering and Engineering Technology, Federal University of Technology, Akure, Nigeria

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