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.
Data gathered from the sensory evaluation were analyzed statistically using the T-test for paired comparison.
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%.

Includes appendices and bibliographical references