Formulation Trial & Tribulations

Some trials and tribulations that we faced included the wrappers that we used, the flavor of the filling, the reconstitution and which functional ingredients to use. After conducting a sensory test, consumers expressed that they enjoyed the wontons, but stated that there was too much breading. Therefore, to best accommodate our consumers' needs we transformed our Buffalo Chicken Wontons to Buffalo Chicken Eggrolls. The transformation allowed for more buffalo chicken filling to be added to the eggroll wrapper and increased the amount of chicken the consumer gets with every bite. We also experimented with blue cheese dressing in the buffalo chicken dip mixture opposed to the ranch dressing, but this gave a pungent taste; to increase texture and to add a spicier flavor, "Slap ya Mamma's" cajun seasoning was used as well as chopped jalapeños and green peppers. The eggrolls were placed in the freezer for a week (7 d) to see what the state of reconstitution would be in order to provide the finest products to our consumers upon baking or frying at home. For the project, we were required to utilize 3 functional ingredients besides phosphate and salt, so we decided on egg, flour, modified corn starch and Kerry chicken pre-dust.