# 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 3\({}^{3}\) factorial arrangement. The multifactorial ANOVA analysis of variance showed that all factors had significant statistical differences for moisture loss and oil absorption (\(p<0.05\)). The coating type, the control, and the whey protein-coated chips presented a 321% greater oil content on average at 180 \({}^{\circ}\)C and 180 s than the pectin-coated chips. The density, heat capacity, and thermal diffusivity had statistical differences at all temperatures (\(p<0.05\)). The sensory analysis showed that the coating type affected all sensory parameters, except crispness, as indicated by significant statistical differences (\(p<0.05\)). The temperature only influenced the color of the control chips, with statistical differences (\(p<0.05\)) at all temperatures.  
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promising fat reductions and moisture retention during frying [14]. Hydrocolloids are natural compounds, such as polysaccharides and proteins, which have some hydrophilic groups. They have been used as food coatings, film-forming materials, and emulsifiers. Before frying potatoes, the application of a hydrocolloid layer on the surface has been considered an effective method to prevent oil absorption and acrylamide formation [15,16].  
Edible coatings are currently used as viable alternatives for frying since these substances adhere to the product and form an external barrier that prevents the absorption of fat during immersion frying processes [17]; however, these thermal processes are currently not fully controlled for temperature and processing time, which usually results in a product with inadequate sensory characteristics and a high oil content. In general, they are artisanal and inefficient, so it is not possible to have an exact control of the process variables [18]. Research by [PERSON] [19] reported that the application of an edible coating with xanthan gum reduced oil absorption by up to 57% and improved the overall quality of the product, including taste, flavor, and crunchiness. One of the alternatives for processing cassava is cooking it with boiling water and then frying it by immersion in oil and coating it with edible films [20] based on proteins, such as whey, isolated soybean, some carbohydrates, pectins, and hydrocolloids that have oil barrier properties [21].  
This results in excessive energy and economic expense on an industrial scale and affects the low acceptability of food by consumers since the final presentation is not traditional [22]. Therefore, it is important to investigate the effects of edible coatings in reducing the absorption of oil by products during frying in order to present consumers with a quality product with adequate processing conditions that reduce fat consumption and develop more acceptable, safe, and healthy cassava products [23]. These coatings were tested on cassava chips because they have been applied on the surface of fresh, frozen, and manufactured foods to improve food quality and increase shelf-life; in addition, they present mechanical properties and a barrier to water vapor and gases [24, 25, 26]. Furthermore, coatings were applied to decrease moisture loss values during frying since properties such as crispiness are affected, which is a fundamental parameter for consumers [27,28]. Currently, research is needed to transform this product into alternatives and new presentations that allow and expand its consumption. Therefore, this study aimed to characterize the coatings and determine the effect of coatings based on pectin and whey protein on reductions in oil absorption in fried cassava chips.