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Spring rolls are a large variety of filled, rolled appetizers. Fresh spring rolls are packed with shrimp
and crisp colorful vegetables such as carrot, bell pepper and cucumber. Fresh ginger and lime juice
contribute to the flavor of the dipping sauce. In this reseach, we focus on investigation the effect of
modified starch, MTR-79 and tocopherol to the quality and shelf-life of fresh spring roll during
processing and preserving. Our results show that modidified starch 0.2%, MTR-79 0.6%, starch
incubation time 12 hours and tocopherol 0.15% are adaptable for production and preservation of
the fresh spring roll.
Keywords: Fresh spring roll, modified starch, MTR-79, tocopherol