Quality Evaluation and Value Addition of Exotic Street Foods: Spring Roll

The Indo-Chinese delicacy "Spring roll" is a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region's culture. Spring rolls are savory fried rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry made from refined wheat flour. In the present study, an attempt has been made to evaluate the spring roll available in the local market and then their value addition. Parameters studied physico-chemical characteristics, functional properties, proximate composition, nutritional and organoleptic acceptability. Three types of samples a were taken for study purpose. Samples were procured from local street food vendors Control samples prepared in the laboratory and value addition was done by adding locally available food material. Results of the study revealed that value addition resulted in an increase in protein content, ether extract, calorific value, Mineral content and DPPH whereas total carbohydrates, starch free fatty acids and peroxide value decreased. Value addition was found to be helpful in improving the nutritional profiling of spring rolls.