Types of Dough Sheet and Filling for Spring Roll Production

Abstract

The objective of this research was to study two types of dough sheets: wonton and roti dough sheets. Different types of stuff for making spring roll were used: minced pork mixed with vermicelli noodle, minced pork mixed with mackerel kua kling, minced pork mixed with mackerel green curry, and spicy minced pork mixed with mackerel. The results showed that the spring roll with wonton dough sheets maintained the crispness well after frying while the minced pork mixed with mackerel green curry stuff obtained the highest overall acceptability score. The optimum bite-size piece of spring roll was made from 4.5 × 7 cm² wonton dough sheets with 3-gram minced pork mixed with mackerel green curry stuff. The consumer acceptance test indicated that the features of color, size, shape, quality of stuff, overall taste, crispness and overall liking were highly found at 7.55 7.71 7.65 7.57 7.58 7.72 and 7.65, respectively. The moderate fondness on curry odor, salt and spicy was perceived at 7.44 7.26 and 7.34, respectively. The fried spring roll with minced pork mixed with mackerel green curry stuff had L*, a* and b* values of 55.86, 6.52 and 40.70, respectively; protein 15.85%, fat 8.71%, energy 291 kilocalories/100 grams, hardness 1.34 N, chewiness 1.12 N.mm. and fracturability 0.27 N.