Reducing oil absorption of falafel balls by using edible coating films containing dried orange-albedo powder or dried apple peel during deep frying

Introduction The purpose of this study is to examine the effects varying proportions dried-orange-albedo and dried-apple-peel powders in edible coating films for falafel balls on their subsequent oil uptake sensory properties when used during deep frying oil. Methods Coating solutions 3%, 5%, 7% w / v either orange albedo or apple-peel powder were prepared heated 90°C 5 min, after which they cooled. In next step, falafel-ball samples air-dried dipping them solutions. coated with different then deep-fried moisture content calculation retention was analyzed, along evaluation attributes. Results According results, reduced extents all treatments. For both powder, containing 5% found be most effective level reducing uptakes. Discussions from more than those same amount apple peel levels. All ball coatings have improved features compared uncoated control.