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acceptability of chili(capsicum) in making spring rolls

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acceptability of chili(capsicum) in making spring rolls
ACCEPTABILITY OF CHILI (CAPSICUM) IN MAKING SPRING ROLLS

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__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

This research study is entitled ACCEPTABILITY OF CHILI (CAPSICUM) IN SPRING ROLLS. Usually to answer what are the standard proportion of chili (capsicum) to create a spring roll.

Statement of the problem:
This research aimed to create a spring roll with a natural spicy flavor, and chili (capsicum) as a main ingredient and as an alternative to the usual spring roll. Aside from creating a spring roll with more nutritional benefits, this research aimed to know the extent of acceptability of this chili (capsicum) in making spring rolls. This study seeks to determine the use chili (capsicum) to produce spring rolls.

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__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Specially, it sought to answer the following questions:

1. What are the qualitative characteristics of chili (capsicum) spring rolls in terms of:
 Appearance
 Color
 Odor
 Taste
 Texture
 Acceptability

2. What proportion of chili (capsicum) spring rolls yield the best qualitative characteristics in terms of:
 Appearance
 Color
 Odor
 Taste
 Texture
 Acceptability

3. What is the degree of acceptability of using chili (capsicum) as an ingredient in spring rolls?

4. Is there any significant difference in the formulation of spring rolls using varied proportion of chili (capsicum)?

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