Effect of high amylose starch coating on the fat absorption and crispiness/texture of kikiam, fishball and shanghai/ (Record no. 654)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02114nam a22001937a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250402142132.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250331b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dela Cruz, Princess Sally P. |
| 245 ## - TITLE STATEMENT | |
| Title | Effect of high amylose starch coating on the fat absorption and crispiness/texture of kikiam, fishball and shanghai/ |
| Statement of responsibility, etc. | Princess Sally P. Dela Cruz, Julie Ann M. Padilla |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2019. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiii, 38 leaves : |
| Other physical details | illustration, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to determine the effect of High Amylose (HA) starch in the blanch water on the quality and oil uptake of different fried products (kikiam, fishball and shanghai) in terms of color and appearance, texture, taste and its general acceptability. Also, this study aimed to evaluate if there is significant advantage in the amount and cost of oil saved in using the coating agent,<br/> A laboratory panel of 10 members evaluated the products using the 9-point Hedonic scale. Data gathered from the sensory evaluation were analyzed statistically using the T-test for paired comparison.<br/> The addition of 10% High Amylose starch in blanched water enhanced all the quality characteristics of fishball and shanghai as revealed in the general acceptability test. The color and texture of fishball and shanghai were likewise enhanced by the experimental treatment. They were preferred by the majority of the panelist. Meanwhile, the taste of kikiam and fishball was not enhanced by the experimental treatment.<br/> Results show that Shanghai has the highest percentage of oil uptake of 28.08% and 23% for treatments 1 (control) and 2 (with 10% HA) respectively. The addition of 10% High Amylose starch in the blanch water of the experimental products caused an 8.8% decrease in the oil uptake of kikiam, 5.08% for shanghai, and 2.78% for fishball.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Home Technology - Food and Nutrition) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Padilla, Julie Ann M., author. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Undergraduate Research |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | General Reference Section | 03/31/2025 | Donation | U (BSHT-FN) D332e 2019 | U1553 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
