The Effect of Edible Coatings on Selected Physicochemical Properties of Cassava Chips

Abstract

The objective of this research was to study the effect of edible coatings on the physicochemical properties of cassava chips. The oil and moisture absorption in fried cassava chips that were not coated and in chips that were coated with pectin and whey protein films were determined using a completely randomized experiment design with a 33 factorial arrangement. The multifactorial ANOVA analysis of variance showed that all factors had significant statistical differences for moisture loss and oil absorption (p p p p < 0.05) at all temperatures.

Keywords

• edible coating
• cassava chips
• physicochemical properties