Caduco, Jeff Dionwell <br/><br/>
Development and acceptance of powdered squash-based spring roll wrapper/ 
Jeff Dionwell Caduco, Laizy Ann Martinez, Jhane Lie Matias, and Jeremae Valencia.-- 
 - Manila:	  Technological University of the Philippines,	  2025. 
 -  29cm. 
<br/><br/> Bachelor's thesis<br/> 
<br/><br/>College Of Industrial Education.--<br/> 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> This study investigates the development of powdered squash-based spring roll<br/>wrappers as a healthier, sustainable alternative to traditional wrappers. The research<br/>was conducted in four phases to address various aspects of the product’s development.<br/>Phase 1 focused on analyzing consumer preferences regarding the taste,<br/>texture, appearance, and nutritional value of squash-based wrappers to assess their<br/>market potential. Phase 2 involved selecting the optimal squash variety and refining<br/>processing methods, such as drying and grinding, to produce a stable, functional<br/>wrapper powder. Phase 3 consisted of sensory testing and refinement to gather<br/>consumer feedback and identify areas for improvement in the product’s sensory<br/>attributes. Finally, Phase 4 tested the sensory properties of the refined product to<br/>ensure it met consumer expectations in terms of texture, taste, and overall acceptability,<br/>comparing it to traditional spring roll wrappers. The overall objective of this study was to<br/>develop a squash-based wrapper that balances health benefits with sensory qualities,<br/>ultimately creating a marketable alternative to traditional spring roll wrappers that can<br/>appeal to a broad consumer base.<br/>The study found that while squash-based wrappers showed promise as a healthy<br/>alternative, improvements in taste, texture, and appearance were needed to enhance<br/>consumer acceptance. Consumers appreciated the nutritional benefits but preferred a<br/>more neutral flavor, a firmer texture, and better visual appeal. The selected squash<br/>variety was most suitable for the powder, and the drying processes helped retain quality.<br/><br/>Sensory feedback pointed to the need for adjustments in crispiness and flavor balance<br/>to align more closely with traditional wrappers. These insights will guide further<br/>refinement to ensure the product meets market demands. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Squash wrapper<br/>Alternative wrappers<br/>Healthy substitute
<br/><br/><label>LC Class. No.: </label>BTH TX 145   / C33 2025