1. Food Processing 1 , Practice/ Stage 4/ Food Science Department.

2. Principles of Food Processing, Practice/ Stage 2 / Horticulture Department.

3. Principles of Food Processing, Practice/ Stage 2/ Animal Production Department.

4. Filed Crops Processing, Practice/ Stage 3 / Field Crop Department.

and supervised Four student to graduated research.

The title of graduated research to my students at stage four is

( Effects of rice flour addition on batter quality and oil absorption of deep- fat fried potato strips).

ABSTRACT

The effects of addition of different rate of rice flour including 10%, 20%, 30% and 50% to batter formulations on the properties of deep-fat fried potato strips were evaluated. Coating pick-up of batters, moisture content, oil content and sensory evaluation which was include appearance, porosity, texture, color oily mouth feel of potato strips were determined. A batter formulation with no rice flour addition was used as a control. There are rice flour based batter was not impacts on batter pick up regularly. On the other hand, the rice flour based batter (30%) had the highest moisture content and lowest oil absorption. Generally, the addition of rice flour by the different rates provided reduced oil absorption as compared to the control. The best result was obtained for the rice flour based batter (30%) because it had the lowest oil absorbed by 20% and highest moisture content by 65% compared to the other samples.

Department of Food Science Course(1) Department of Horticulture (1) Department of Animal Production (2) Department of Field Crop (2)

Stage: 4th Stage: 2nd Stage: 2nd Stage: 3th Classroom: Food Industrial Lab. Classroom:Food Industrial Lab. Classroom:Food Industrial Lab. Classroom: Cereal Technology Lab. No. of Students: 58 No. of Students: 83 No. of Students: 59 No. of Students: 71