Effect of quality protein maize (QPM) flour on the quality and oil uptake of different deep-fat fried snack products (banana chips, camote chips, French fries)/ (Record no. 777)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01785nam a22001697a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250403100138.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250403b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Chua, Grace Jane S. |
| 245 ## - TITLE STATEMENT | |
| Title | Effect of quality protein maize (QPM) flour on the quality and oil uptake of different deep-fat fried snack products (banana chips, camote chips, French fries)/ |
| Statement of responsibility, etc. | Grace Jane S. Chua |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University; |
| Date of publication, distribution, etc. | 2011. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 45 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to determine the effect of Quality Protein Maize (QPM) flour in the blanch water on the quality and oil uptake of different deep-fat fried products (banana chips, camote chips, French fries) in terms of color and appearance, texture, taste and its general acceptability and also to determine if there is significant advantage in the amount and cost of oil saved in using the coating agent. A laboratory panel of 10 members evaluated the products using the 9- point Hedonic scale.<br/> Data gathered from the sensory evaluation were analyzed statistically using the T-test for paired comparison.<br/> Results of the study showed that chips with 10% QPM were significantly better in terms of color/appearance, texture, taste as well as its general acceptability. The evaluators rated the experimental banana chips and French fries as "liked very much" and the camote chips "liked moderately". On the other hand, all the control chips were given mean ratings with a descriptive equivalent of "like moderately". In terms of its oil uptake, 10% QPM in the blanch water caused a decrease in the amount of oil absorbed during frying to at least 4%.<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 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 | Reference Section | 04/03/2025 | Donation | U (BSHT) C559e 2011 | U447 | 04/03/2025 | 04/03/2025 | Undergraduate Research |
