# The Effect of Edible Coatings on Selected Physicochemical Properties of Cassava Chips
## 3 Results
### Sensory Analysis  
Table 6 shows that the coating type affected all sensory parameters, except crispness, which was corroborated by the significant statistical differences (\(p<0.05\)). It was also evidenced that temperature only had an influence on the color of the control chips, with statistical differences (\(p<0.05\)) at all temperatures. When analyzing the color of the cassava chips, the highest scores for this parameter were observed at intermediate temperatures (160 \({}^{\circ}\)C) with pectin coatings; statistical differences were also observed (\(p<0.05\)), this same result was evidenced in the odor (Table 7), which is a parameter that produces a sensation because of volatile substances. At a temperature of 140 \({}^{\circ}\)C, no statistical differences were observed in the odor of the cassava chips, and the lowest scores were obtained with the whey protein coated chips. No statistical differences in chip flavor were observed at temperatures of 140 \({}^{\circ}\)C and 180 \({}^{\circ}\)C; \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Property** & **Units** & \multicolumn{3}{c}{**Temperatures**} \\  & **25 \({}^{\circ}\)C** & **140 \({}^{\circ}\)C** & **160 \({}^{\circ}\)C** & **180 \({}^{\circ}\)C** \\ \hline Conductivity & W/m \({}^{\circ}\)C & 0.47 \(\pm\) 0.07 \({}^{\mathrm{a}}\) & 0.48 \(\pm\) 0.06 \({}^{\mathrm{a}}\) & 0.49 \(\pm\) 0.27 \({}^{\mathrm{a}}\) & 0.53 \(\pm\) 0.19 \({}^{\mathrm{a}}\) \\ Density & Kg/m\({}^{3}\) & 1043.11 \(\pm\) 0.52 \({}^{\mathrm{d}}\) & 1120.38 \(\pm\) 0.33 \({}^{\mathrm{c}}\) & 1124.73 \(\pm\) 0.9 \({}^{\mathrm{b}}\) & 1138.44 \(\pm\) 0.16 \({}^{\mathrm{a}}\) \\ Heat capacity & J/Kg \({}^{\circ}\)C & 3111.84 \(\pm\) 0.41 \({}^{\mathrm{d}}\) & 3118.66 \(\pm\) 0.98 \({}^{\mathrm{c}}\) & 3155.75 \(\pm\) 0.76 \({}^{\mathrm{b}}\) & 3176.86 \(\pm\) 0.24 \({}^{\mathrm{a}}\) \\ Thermal Diffusivity & m\({}^{2}\)/s & 1.09 \(\times\) 10\({}^{-7}\)\(\pm\) 0.30 \({}^{\mathrm{d}}\) & 1.38 \(\times\) 10\({}^{-7}\)\(\pm\) 0.10 \({}^{\mathrm{c}}\) & 1.58 \(\times\) 10\({}^{-7}\)\(\pm\) 0.67 \({}^{\mathrm{b}}\) & 1.69 \(\times\) 10\({}^{-7}\)\(\pm\) 0.66 \({}^{\mathrm{a}}\) \\ \hline \hline \end{tabular}  
* Letters in the same row at different temperatures for each property indicate significant statistical differences (\(p<0.05\)).  
\end{table} 
Table 5: Thermophysical properties of the cassava chip control. however, higher scores were observed at 160 \({}^{\circ}\)C with the uncoated chips. The greasiness did not show significant differences between the three temperature groups. The crispness of the cassava chips showed significant statistical differences (\(p<0.05\)) at 180 \({}^{\circ}\)C between the control and the pectin-coated chips, and both coatings had differences(\(p<0.05\)). The hardness had statistical differences (\(p<0.05\)) at 140 \({}^{\circ}\)C between the pectin-coated chips and the other treatments. No statistical differences were observed between the control and the whey protein coated chips. The same results were observed at 180 \({}^{\circ}\)C. At 160 \({}^{\circ}\)C, no significant statistical differences were observed (Table 7). In the case of color, higher scores (4.54) were observed at intermediate temperatures (160 \({}^{\circ}\)C) (Table 7). The coating favored browning and coloring reactions in the cassava chips. Similar results were obtained by [PERSON] and [PERSON] [46], indicating that chips coated with 2% pectin had the highest score for this parameter; the pectin coating did not change the initial color during frying of the cassava chips, and the characteristic golden color of the chips can be attributed to non-enzymatic browning of the starch. On the other hand, the best rating for odor(4.52) was in the control samples, which was possibly due to the fact that, under these conditions, the chemical components responsible for flavor were enhanced, which was also found by [PERSON] et al. [47] in chips of different banana varieties.