Asian Spring Rlls Tiana Beich, Ma Tha, Sandy Vang, Cua Yang
What is a spring rll? Asian Spring Rlls are a large variety rice paper rlls filled with varius ingredients The name is a reference t the freshness f the Spring seasn.
Reduced sdium sauce Nutritin Claim Average regular sauce cntains abut 300 mg Our prduct cntains 190 mg This indicates a 35% reductin in sdium fr the sauce fr the spring rll Fresh prduce n thermal prcessing r preservatin has nt been frzen
Cnsumer Trends Cnsumers are demanding fresh and healthy Our prduct cntains: fresh vegetables whle wheat rice paper wraps made frm scratch sauce
Why Asian Spring Rlls? Trendy Mderately high in sdium Cntains chlesterl Our Gal: create a fresh prduct that is chlesterl free and reduced in sdium
Prttype Original recipe Spring Rll: Vermicelli ndles, Chinese cabbage (shredded), bean spruts, capsicum (sliced thinly), fresh mint leaves (finely Chpped), fresh criander (finely chpped), red chilli, Lime, Sy sauce, sweet chilli, rice paper sheet. Dipping sauce: shallts (diced), mint and criander (chpped finely), mis paste, water, sweet chilli sauce, sy sauce The results: Overpwering cilantr and mint and bland sauce Changes needed: fillings, sauce, and wrap
Methds: mdify spring rlls by changing fillings mdify spring rll sauce by changing ingredients and spices Materials Materials and Methds fresh prduce fr fillings ndles surce f prtein rice paper wraps varius sauces and spices t make dipping sauce
Variables Independent: mdified ingredients Dependant: cnsumer cmments frm benchtp test and cnsumer testing
Weekly Changes Wk Change (Spring Rll) Why 1 chinese cabbage was changed ut fr rmaine lettuce. chinese cabbage did nt have very gd texture and turned the rll brwn t fast. 2 Keep all the ingredients separate. Experiment with different types f ndles. Discntinued the use f red bell pepper and bean spruts. 3 Add Mang. Used mung bean ndles. 4 Mung bean ndle v. rice. Basil v. Mint. 5 Tfu v. Mung bean ndle. Discntinued mang. Placed the red chili pepper n side incase testers wanted mre spice. Testing which texture is better. Testers wanted a spicier rll. Bean spruts added n taste and made the rll brwn. Mang used t make a sweet taste in the rll and pp f clr. Mung bean ndle used fr texture and t cmpare. Determine preference in the type f ndle we used. Determine preference fr either basil r mint Replace ndles fr different taste and textures Testers did nt like mang Pepper was t ht fr sme f the testers.
Weekly Changes Cnt. Wk Change (sauce) Why 1 N change made t the sauce Received gd feedbacks 2 Added Fresh lime juice Changed shallts t green nins. Changed regular sy sauce fr lw sdium sy sauce. Added creamy peanut butter. 3 Changed creamy peanut butter fr chunky peanut butter. Adding fresh prduce might add better flavr Shallts had t strng f a smell and taste. Testing lw sdium sauce t the regular sauce fr any taste difference Wanted different taste/ texture factr 4 Changed t custm sauce with n peanut butter and hmemade chilli sauce. Added rice flur. 5 Went back t a peanut based sauce at request f ur testers. Discntinued rice flur. Tried t make a new sauce that wuld be better than the ther tw previus sauces. Testers like the peanut sauce mre than the custm sauce, but liked the hmemade chilli sauce. Rice flur added t much sweetness and texture.
Final Mdified Recipe Spring Rll: Mung bean ndles, rmaine lettuce, fresh mint leaves (finely chpped), fresh cilantr, carrts (thinly sliced), cucumber (thinly sliced), red chili (thinly sliced), green nin, brwn rice paper wrap Dipping Sauce: hmemade red chili sauce, almnd butter, cilantr, green nin, garlic, ginger, lite sy sauce, sriracha sauce
Packaging
Nutritin Labels Spring Rll Sauce
Step 1 Assembly Instructins Step 2 Step 3 Step 5 Step 4 Step 6 Step 7 Step 8 Final prduct
Cmparisn f the riginal sauce v. mdified sauce thrugh line spread test Instrumental Testing Gal: Replicatin f viscsity f the riginal sauce Average Original: 14.7 Average Mdified: 14.5 Results: Mderately similar numbers
Cnsumer Testing Served the tw prducts in plastic cups t avid sticking and with tw different dipping sauce. 40 peple evaluated the tw prducts and we received mixed respnses.
Evaluatin Methds
Prttype Cmments frm the Final Cnsumer Test "flavr and crunchy frm spruts/cilantr, and bell pepper" "was little slimy fr me with the ndles and the wrap, it was weird" "I thught that the texture f the ndles wuldn't be that pleasing but they were" "easy t chew and swallw" "dull clrs, nt as appealing, veggies lk sggy"
Final Prduct Cmments frm the Final Cnsumer Test "great jb, like the flavr, texture, didn't fall apart, gd spicy finish" "I wuld buy this/rder ut, light but tasty, crunchy, interesting, very gd, fresh, it was gd and well put tgether" "a lt f flavr fr usually bland ingredients" "wrap was brwn, warping lks ld, the brwn rice wrapping is nt as appealing t the eye" "Delicius sauce"
Statistical Results Attribute Original Prttype Final Prttype P value Appearance 7.7 8.8 0.003 Taste 7.0 8.6 0.000 Texture 7.6 8.6 0.001 Aftertaste 7.1 8.1 0.009 Overall 7.5 8.7 0.000 In accrdance with the P-values which are all <0.05 there was a significant difference between all f the attributes. This indicates a liking f all attributes t the mdified prduct ver the riginal prduct.
Cnclusin Thrugh the cnsumer tests and ur statistical analysis we can cnclude that cnsumers wuld like ur mdified Asian Spring Rll ver the riginal Spring Rll
Future Research Hw t keep the prduct n the market-- shrt shelf life Hw t keep the prduct frm drying ut-- specifically the rice paper Mre accessible packing fr cnsumer-- already assembled s can take n the g