EDIBLE COATINGS FOR REDUCING OIL UPTAKE IN PRODUCTION OF AKARA (DEEP-FAT FRYING OF COWPEA PASTE)

Abstract

Recent trends in food processing have emphasized the development and improvement of reduced fat foods. The objective of this study was to evaluate the effectiveness of edible coatings formulated from hydroxypropyl methylcellulose, methylcellulose, corn zein, and amylose in restricting oil absorption during deep-fat frying of akara, a traditional West African food made from whipped cowpea paste. Effectiveness of two methods of coating application (spraying and dipping) were examined. Portioned balls of akara paste were partially-fried in peanut oil for 100 s at 193C. Coatings were applied, dried, and the product was frozen at -18C. After thawing, samples were finish fried at 166C to an internal temperature of 70C. Total moisture content of all coated samples was significantly higher than the control. Coated akara absorbed significantly less oil than the control for both sprayed and dipped applications. For both applications, the coated samples appeared to be soggy and less brown when compared to the control samples.