Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2009

Sago (Metroxylon sagu) is an underutilized crop that offers a cheap source and high yield of starch. It has been used by several studies as substitute to wheat flour in producing food products. This study utilizes sago flour to develop an affordable breading mix by partially substituting all-purpose flour. In the 5-point hedonic scale, the optimum substitution of sago flour is found to be 50% which is the formulation B. this was used in the comparison with Crispy Fry Mix breading mix both in their raw and applied from. In its raw form using quality scoring, the color of both samples showed a significant difference., which Formulation B is light brown while Crispy Fry breading mix is white. However, both samples have the same fine texture and have no significant difference. In the application of the breading mixes to chicken, the color is the only attribute that showed a significant difference in the quality scoring which Formulation B is dark brown while Crispy Fry is light brown. In 5-point hedonic scale, no significant difference was calculated in terms of general acceptability, color flavor, and crispiness. The paired forced preference test also showed no significant difference between the two samples. Formulation B has a moisture content of 10,86% while Crispy Fry breading mix has a moisture content of 9.73%. Both samples exhibited a J-shape moisture sorption curve which indicates that they are hygroscopic. Hence, it needs to be packed in polyethylene plastic. Formulation B is proven to be more affordable than Crispy Fry breading mix with Php 6.87 difference in price.