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

Recent trends in food processing have emphasized the development and i mprovement of reduced fat foods. The objective of this study was to ev aluate the effectiveness of edible coatings formulated from hydroxypro pyl methylcellulose, methylcellulose, corn zein, and amylose in restri cting oil absorption during deep fat frying of akara, a traditional We st African food made from whipped cowpea paste. Effectiveness of two m ethods of coating application (spraying and dipping) were examined. Po rtioned balls of akara paste were partially-fried in peanut oil for 10 0 s at 193C. Coatings were applied, dried, and the product was frozen at -18C. After thawing, samples were finished fried at 166C to an inte rnal temperature of 70C. Total moisture content of all coated samples was significantly higher than the control. Coated akara absorbed signi ficantly less oil than the control for both sprayed and dipped applica tions. For both applications, the coated samples appeared to be soggy and less brown when compared to the control samples.