Casein based edible coating for reducing oil absorption in deep fried banana chips
Abstract
The excessive oil absorption in banana chips during deep fat frying affects their texture, nutritional quality and consumeracceptability. To address this, an edible coating incorporating sodium caseinate and hydrocolloids was developed to minimizeoil uptake while maintaining desirable sensory attributes. The edible coating solution was prepared using different proportionsof sodium caseinate and hydrocolloids such as pectin, sodium alginate and carboxymethyl cellulose (CMC), where theextent of addition was determined using Central Composite Rotatable Design (CCRD) of Response Surface Methodology(RSM) and responses such as lipid/oil content, crispiness and overall acceptability score were analysed. Results showedthat optimized hydrocolloid-caseinate combinations (sodium alginate-0.5%, CMC-0.5%, pectin-1.5% and sodium caseinate4%) significantly reduced oil absorption without compromising crispiness or visual appeal. The optimum values of oilcontent, hardness and overall acceptability were 17.69%, 4428.85 N and 8.25, respectively, under frying conditions of160ºC for four minutes. This approach offers a practical method for improving the health profile of fried banana chipswhile preserving their traditional sensory qualities.
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