Reducing of fat uptake in cassava product during deep-fat frying

The present study aimed investigating the influence of the use of edible coatings from three different hydrocolloids during the deep-frying of a pre-fried, frozen product preformed from cassava. Three hydro- colloids (pectin, whey protein and soy protein isolate) were used as coatings in the deep-fat frying of pre- formed products made from cassava flour and from cassava purée. The water vapor permeability, water solubility and film thickness were measured. The cassava products were characterized with respect to their moisture and lipid contents. The water vapor permeability, water solubility and film thickness were directly proportional to the concentration of the films. Whey protein showed the best results with respect to fat absorption, presenting a reduction of 27% for the cassava purée product. The coating treatments were not efficient for the fingers preformed from cassava flour, indicating that different products can show different responses with the same type of coating materialPostprint (published version