THE INNOVATION PROTOTYPE OF ASSORTED VEGETABLE DUMPLINGS

Abstract

The objectives of this research were; 1) to study the consumer’s demand towards the innovative prototype of Assorted Vegetable Dumplings 2) to develop the innovative prototype of Assorted Vegetable Dumplings. This research used qualitative method. The sample groups were 40 of consumers who the customer of the vegetarian restaurant "Orite" in Bangkok. The research instruments for data collection which in-depth interviews form which according to qualitative data analysis approach from Supang Chantavanich (2010), consisting with data classification, data comparison, related conceptual frameworks and interpretation summarized by describing the results. The result of research found that consumer demands to Assorted Vegetable Dumplings were thin wrappers, fine and soft fillings that are not mushy. The vegetable filling should be moist, firm, not overly salty or sweet, free of bitterness, and without any strong or unpleasant vegetable odors. A pleasant aroma of sesame oil, natural colors from the ingredients, bite-sized portions (not jumbo), and no MSG were also desired. The results of developing innovative prototype of Assorted Vegetable Dumplings according to the demand of consumers found that the production formula consists of 100 grams of celery, 200 grams of Chinese spinach, 200 grams of cabbage, 100 grams of garlic plant, 200 grams of bok choy, 200 grams of radish, 200 grams of Chinese kale, 1.5 grams of ground black pepper, 10 grams of sesame oil, 1 gram of salt, 30 grams of seasoning sauce, 3.3 grams of granulated sugar, 120 grams of cornstarch, 250 grams of wheat flour, 150 grams of mashed potatoes, 450 grams of warm water (65°C), 1 gram of ground roasted coriander seeds, 1 gram of roasted white sesame seeds, 65 grams of egg, and 500 grams of thin and round shape dumpling wrappers.