In this study, the influence of Balangu seed, Basil seed, Wild sage seed and Xanthan gums as edible coatings on the oil absorption and colour changes kinetics of zucchini slices during frying have been studied. The colour indexes including a* (redness), b* (yellowness), L* (lightness), and colour change intensity (∆E) were utilized to estimate quality characteristics and appearance changes during oil frying of zucchini slices. Basil seed and Xanthan gums yielded good results and they are able to carry out as edible coating materials for production of low-fat fried zucchini slices. L* index values of zucchini slices decreased during frying. The lowest ∆E value was for the zucchini slices coated by basil seed gum. Various kinetic equations were used to fitting the empirical frying data and the results showed that the MMF model was the best model to describe the ∆E of fried slices. The surface area change of slices became more during frying process, and these changes were lower for the coated slices with Basil and Wild sage seeds gums. The appropriate coating for decreasing the oil absorption of fried zucchini slices was 1.0% Basil seed gum.
