تأثير استخدام الأغشية الغذائية القابة للأكل على جودة الفلافل الحسية و كمية الزيت الممتص بعد القلي

الملخص EN

This study was undertaken to check the effect of coating with different edible films on the sensory characteristics, moisture retention and oil uptake of falafel balls after deep-fat frying with soybean oil.

The edible coatings studied were carboxymethyl cellulose (CMC), pectin, whey protein and potato starch at different concentrations.

Coatings were formed directly onto the surface of falafel by dipping them into aqueous film solutions for 30 sec followed by freezing the new product for 2 hrs, thenfalafel balls were subjected to deep frying with soybean oil at 180C.

All coatings were found to reduce the fat uptake by falafel balls in range of 2.2-48%, depending on the type and concentration of coatings films.

CMC and pectin at concentration of 2% could reduce the oil uptake more than any of other coatings used (47.2%).

Water retention was the highest in falafel balls coated with CMC films, but pectin failed to retained water within the balls.

Falafel balls dusted or treated with 8% whey protein could not improve the reduction of oil uptake nor enhances the water retention.

Potato starch (3%) could decrease the oil uptake of falafel balls after frying by 19.6% compared to untreated control, but the water retention was low (9.5%).

The sensory characteristics of coated falafel balls (colour, texture (crunchy) and taste), except dusted falafel balls, were improved in comparison to the control.

CMC coating films was found to be the best among other treatments in reduction of oil uptake and in increasing the water retention of falafel balls after frying process.