Development and acceptance of powdered squash-based spring roll wrapper/ Jeff Dionwell Caduco, Laizy Ann Martinez, Jhane Lie Matias, and Jeremae Valencia.--

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Caduco, Jeff Dionwell [author]

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Material type: Text

TextPublication details: Manila: Technological University of the Philippines, 2025.Description: 29cmContent type:

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BTH TX 145 C33 2025

Dissertation note: College Of Industrial Education.-- Bachelor of technical vocational teacher education major in home economics: Technological University of the Philippines, 2025. Summary: This study investigates the development of powdered squash-based spring roll wrappers as a healthier, sustainable alternative to traditional wrappers. The research was conducted in four phases to address various aspects of the product’s development. Phase 1 focused on analyzing consumer preferences regarding the taste, texture, appearance, and nutritional value of squash-based wrappers to assess their market potential. Phase 2 involved selecting the optimal squash variety and refining processing methods, such as drying and grinding, to produce a stable, functional wrapper powder. Phase 3 consisted of sensory testing and refinement to gather consumer feedback and identify areas for improvement in the product’s sensory attributes. Finally, Phase 4 tested the sensory properties of the refined product to ensure it met consumer expectations in terms of texture, taste, and overall acceptability, comparing it to traditional spring roll wrappers. The overall objective of this study was to develop a squash-based wrapper that balances health benefits with sensory qualities, ultimately creating a marketable alternative to traditional spring roll wrappers that can appeal to a broad consumer base. The study found that while squash-based wrappers showed promise as a healthy alternative, improvements in taste, texture, and appearance were needed to enhance consumer acceptance. Consumers appreciated the nutritional benefits but preferred a more neutral flavor, a firmer texture, and better visual appeal. The selected squash variety was most suitable for the powder, and the drying processes helped retain quality. Sensory feedback pointed to the need for adjustments in crispiness and flavor balance to align more closely with traditional wrappers. These insights will guide further refinement to ensure the product meets market demands.

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Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Bachelor's Thesis CIE	TUP Manila Library	Thesis Section-2nd floor	BTH TX 145 C33 2025 (Browse shelf(Opens below))	c.1	Not for loan		BTH0006730

Bachelor's thesis

College Of Industrial Education.--
Bachelor of technical vocational teacher education major in home economics: Technological University of the Philippines,
2025.

Includes bibliographic references and index.

This study investigates the development of powdered squash-based spring roll
wrappers as a healthier, sustainable alternative to traditional wrappers. The research
was conducted in four phases to address various aspects of the product’s development.
Phase 1 focused on analyzing consumer preferences regarding the taste,
texture, appearance, and nutritional value of squash-based wrappers to assess their
market potential. Phase 2 involved selecting the optimal squash variety and refining
processing methods, such as drying and grinding, to produce a stable, functional
wrapper powder. Phase 3 consisted of sensory testing and refinement to gather
consumer feedback and identify areas for improvement in the product’s sensory
attributes. Finally, Phase 4 tested the sensory properties of the refined product to
ensure it met consumer expectations in terms of texture, taste, and overall acceptability,
comparing it to traditional spring roll wrappers. The overall objective of this study was to
develop a squash-based wrapper that balances health benefits with sensory qualities,
ultimately creating a marketable alternative to traditional spring roll wrappers that can
appeal to a broad consumer base.
The study found that while squash-based wrappers showed promise as a healthy
alternative, improvements in taste, texture, and appearance were needed to enhance
consumer acceptance. Consumers appreciated the nutritional benefits but preferred a
more neutral flavor, a firmer texture, and better visual appeal. The selected squash
variety was most suitable for the powder, and the drying processes helped retain quality.

Sensory feedback pointed to the need for adjustments in crispiness and flavor balance
to align more closely with traditional wrappers. These insights will guide further
refinement to ensure the product meets market demands.

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