Economic assessment of french fries production, comparing different edible coating

Deep-fat frying is widely used to prepare tasty foods, but oil uptake in fried foods has become a health concern. Food coatings may become a good alternative to solve this problem. A coating at the surface of the foods determines mechanical and barrier properties characteristics of the used substrate. This study seeks to determine the economic convenience on the use of some edible films on french fries positioned in the consumption market to reduce oil uptake. Six different edible coating were tested: methylcellulose, chitosan, locust bean gum (LBG), pectin from citrus, Aloe Vera, Plantago psyllium. Therefore, the effects of such innovation will be evaluated from a technical, economic and social point, in relation to the most suitable edible film able to reduce the absorption of commercial peanut oil during frying processing. The innovation aimed to improve the qualitative food human health protection, therefore a contribution to the healthy lifestyle for consumers.