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,
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.
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.
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.

Thesis (Bachelor of Science in Home Technology - Food and Nutrition)

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