Comparison of Deep Frying And Air Frying Towards The Physicochemical and Organoleptic Properties of Breadfruit Chips Coated with Chitosan Coating

Abstract

Breadfruit (Artocarpus altilis) is an important crop that has an excellent nutritional value. Breadfruit is versatile and can be consumed at all growth stages with many processing methods, one of which is by frying. Frying is one of the oldest and most popular methods to process foods. It creates a unique taste and texture that is loved by a lot of people. However, fried foods tend to have a high fat content which may affect our health. Air frying is an alternative that can produce low fat foods with no significant differences in terms of organoleptic properties when compared to deep frying. The use of edible coating as a pre-treatment has been observed to helps further reduce the fat content of the food. In this research, the effects of different frying methods of deep frying and air frying, as well as the use of edible coating as a pretreatment towards physicochemical and organoleptic properties of breadfruit chips were evaluated. The result showed that air fried breadfruit chips have a higher moisture content, lower fat content, and brighter color. In terms of texture, deep fried samples tend to be smoother and oily. Chitosan coating further reduces the lower fat content albeit creating a darker end product. Sensory analysis showed that deep fried samples ranked the highest in terms of preferences and chitosan coating ranked the lowest in both frying methods. Chitosan coating appears to have contributed to an undesirable sensorial property especially in appearance and taste.