Page 44 - IRC Research Abstracts _ Souvenir_Neat 9 6

DEVELOPMENT AND ACCEPTABILITY OF SPRING ROLL WRAPPER WITH
THREADFIN BREAM (Nemipterus japonicus) FLAKES

Doreen Grace P. Patricio
Northern Iloilo Polytechnic State College (NIPSC) Ajuy Campus
Ajuy, Iloilo, Philippines 5012
neerodecarg_12@yahoo.com, ords.nipscajuy@gmail.com

ABSTRACT

This study developed a Spring roll wrapper using the Threadfin Bream (Nemipterus japonicus)
flakes. An experimental design was used in this study wherein two treatments were made using
different proportions of the Threadfin Bream flakes.The wrappers in two treatments along with
the control treatment (commercial wrapper) were subjected to sensory evaluation to determine
their level of acceptability and comparability in general and in terms of sensory qualities such as
aroma, color, flavor and texture. Fifteen (15) evaluators were purposely selected from the NIPSC
Ajuy Campus faculty members and asked to try and rate the spring roll wrapper in different
treatments. The data gathered from product testing were then processed and analyzed. The mean
and standard deviation were used in the descriptive analysis to determine the level of
acceptability of the wrappers in different treatments and Friedman test was employed for the
inferential analysis to determine the statistical significance in the differences in the level of
acceptability of the wrappers at 0.05 level of significance. Based on the findings, the Spring roll
wrapper with Threadfin Bream flakes in different proportions was extremely acceptable and
comparable with the commercial wrapper in general and in terms of aroma, color, flavor and
texture. Inferential analysis further confirms that there was no significant statistical difference in
the level of acceptability of the wrappers across sensory properties. This shows that the wrapper
with Threadfin Bream flakes has the market potential and could be a potential substitute for
commercial Spring roll wrappers for a healthier option.

KEYWORDS
Spring roll wrapper, flakes, threadfin bream, product development, sensory properties