Evaluation of some edible coatings for reducing oil uptake of some fried foods during deep-fat frying [electronic resource].

Includes references.

Sodium alginate, xanthan gum, carboxymethyl cellulose, gelatin, locust bean gum and agar-agar were used as coating formulations to reduce oil uptake and water loss of deep- fat fried potato strips and eggplant slices as a Popular foods in Egypt. Sodium alginate coating was the best for reducing oil uptake, followed by xanthan gum. While carboxymethyl cellulose followed by locust bean gum were the best for reducing water loss during frying. Agar- agar coating was not suitable as a coating because it was agglomerated during coating process. All coated samples were accepted by the non- trained panelists. The foods coated with sodium alginate had the highest overall acceptance for organoleptic quality.

Summary in Arabic.

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