Effect of Edible Coatings on the Reduction of Oil Uptake in Sweet “Churros”

Abstract

 Fried products are consumed worldwide but have the disadvantage of high oil content. Edible coatings are an alternative to solve this problem. This project prepared a protein/carbohydrate solution using whey protein isolate and pectin from Citrus at a 4:1 relation (protein/carbohydrate). The edible coating was applied on the sweet “churros” before frying and let drain for 10 min. After the frying process, the water loss and fat uptake were measured according to the AOAC standard methods (950.46 and 960.39, respectively). Results have shown that the coating decreases water loss during frying, creates a barrier that protects the food, and significantly reduces the fat uptake by the product. These results demonstrated the feasibility of using natural components to reduce the oil content in fried food, thus, obtaining a healthier product.