Effect of chitosan edible coatings on reduce oil uptake in fried eggplant

Fats and oils are important sources of nutrients and energy, as well as the food will be more acceptable by the taste created them. Frying is also highly regarded because of preparing food more attractive and tasty. Despite the widespread acceptance of fried food, they will absorb a lot of fat. In terms of dietary fat consumption and heart disease, the main cause of high weight is in people as well as product price increases, the researchers suggested many different ways to reduce oil uptake in fried foods. The use of edible coatings is a good way to solve this problem. In this study, the samples of eggplant were coated by chitosan in concentrations of zero (control), 0.5%, 1%, 1.5% containing plasticizer sorbitol and Tween 80 and were investigated for qualitative characteristics such as oil uptake, moisture, acid, acidity, and their organoleptic. The results indicates that chitosan coating cause reduction in oil obsorbtion by 6.9% in the samples with 0.5% coating, 13.2% in 1% coating and 32.7% in 1.5% coating. The results showed that the characteristics of the shape and appearance of samples coated with chitosan, in terms of general acceptance is not differ from control samples and this coatings can be easily used. The acidity was standard in range, however coating lead to the increas of the acidity, and coating caused a significant reduction in peroxide value.