NFSC 320-03 (T 8:00-10:50 AM) Lily Yuju Lai, Christina Ellis, Tiffany Tang, Breanna Janicek

Abstract The original Gyoza recipe was found from the internet, Allrecipe.com. Since it is from a westernize recipe website, two of our group members whom have an Asian background found that recipe was not authentic enough; therefore after trying out the original recipe for one of our prototypes, we decided some major changes were going to needed to be made. A big change we realized that had to be made was changing the cooking procedure in the following week. We decided to season the stuffing and rap the stuffing into the wonton wrapper first and pan fry it as a whole, instead of cooking the stuffing first and wrap it into the wonton wrapper then pan fry it again, and this became our week one prototype. In the following weeks, the Gyoza recipe was changed by adding different ingredients and seasonings into the stuffing, such as trying out with different meat and vegetables. Our concept is to turn the gyoza recipe to a healthy and simple snack. We tried to use more healthy and natural ingredients for our Gyoza recipe in this Food Product Development Project. In order to achieve our goal, we tried to make some changes on the stuffing; such as by using different spices, seasonings and ingredients for the stuffing. Ideally, we turned the Gyoza into a healthier and convenient option for a snack or side dish with a fairly low amount of fat by substituted the ground pork to ground turkey, as well as by increased the amount of vegetables compare to what they have in the original recipe. Gyoza is a very famous food not only among the Asian culture, but also in the western culture. It is cheap, ready to eat and easy to prepare. It is also a ready to prepare food that is more nutritious compare to other traditional American food; such as pizza or fries, because it is low in fat and contains both vegetables and proteins in the product. Gyoza is an ideal food for families and individuals who are willing to have healthy food either at home, in school or at work but dont really have time to prepare, and it is not just can be your side dishes, it can also be served as a meal.

Introduction The reason why we chose Gyoza to be part of our category is because it is a very famous side dish and/ or appetizers in almost all of the Asian and Chinese restaurants in the US. Moreover, it has a special symbolic meaning in the Chinese culture family gathering. This product can be innovative because the filling in the Gyoza can easily be modified, which can increase the satisfaction to the different customer needs, such as vegetarians or customers that have different cultural background and religious restrictions. The Gyoza refers to pan fried dumpling, which was originally from ancient China and is now wide spread in lots of Asian countries, as well as some western countries such as America. Gyoza is also a traditional Chinese New Year food, which has a symbolic meaning of family gathering. The common fillings of Gyoza include pork, beef, chicken, fish, mutton, and shrimp, and they are usually mixed with different chopped vegetables such as cabbage, green onion, and chives. There are different cooking methods of preparing Gyoza, such as steam, boil, deep fry, or pan fry and they are usually eaten with a soy sauce based sauce that includes vinegar, garlic, sesame oil, and ginger. Our concept was to plan to make the gyoza recipe healthier and simpler along our food product development process. We were also trying to make the gyoza recipe deal more with healthier ingredients, such as fresh vegetables and lean meat. We also planned to try with different cooking methods along with different seasonings and ingredients for the stuffing. Ideally, we would like to turn the gyoza into a healthier and convenient option for a snack or side dish.

Experimental procedures (Methods) To achieve our goal, we changed one or two ingredients at each time of the prototype experiment. Traditional gyoza contains ground meat, typically ground pork, egg, sesame oil, cabbage, carrots, and garlic, and onions then wrap all the ingredients in to the wrapper. Gyoza can be steamed, boiled, deep fried, put in

the soup or the most commonly way pan-fried. We use the pan-fried method as our cooking method during this experiment. The independent variables for this experimental are cooking time, amount of stuffing, size and shape of wrap, cooking temperature; the dependent variable are texture, flavor, aroma, taste, after taste, mouth feeling and appearance. Week 5: Final Product: - Increase ginger - Adding green onion - Adding cayenne pepper

Week 1: Control recipe

Week 3: - Adding celery - Adding white pepper

Week 2: - Adding corn starch, cooking wine, soy sauce, sugar - Increasing amount of cabbage *Figure 1: Food Product Development Progress

Week 4: - Adding ginger - Increase amount of celery - Slightly increase amount of salt

The Food Product Development took about five weeks; and in each week, one to two ingredients were modified. In the First Week, we followed the recipe that we found on the internet as the control. We pan-fried the pork, egg, oil and vegetables together first, then stuffed and shaped them into a wrapper. The wrapper is then pan fried for several minutes until golden brown. Then with or without dipping sauce, the gyozas are ready to serve. In this week, our feedback was that it was oily and bland without the dipping sauce and the stuffing fell apart easily and was messy. In Week Two, reducing the fat content was the primary concern so we replaced the ground pork to ground turkey. We wanted to have more texture and flavor by increasing the cabbage content by half a cup and adding some cooking wine, sugar, and soy sauce as well for a stronger and moister flavor. We also use the

raw stuffing mix with cornstarch wrap into the wrapper instead of the cooked stuffing. The result of this week is that the stuffing kept together and was moister. The gyozas had a better consistency, but were still a little dry and bland. Crunch is our main topic for Week Three. In order to get the crunch texture, we added celery into the gyoza. To fix the bland taste so less dipping sauce was needed, we added white pepper to the stuffing. Small amounts of spice and with the addition of the crunchy celery brought flavor to the gyoza so it was not as bland as usual, however, we still wanted the product to taste more flavorful than this. Therefore, in the Week Four, ginger was added into the ingredient. Fresh ginger adds a fresh, crisp and unique flavor to the gyoza. The amount of celery was increased to add even more texture and the amount of salt was slightly altered as well. This gyoza was almost ideal for it was golden brown, better shaped, moist, crunchy, fresh and had a great amount of flavor. The only problem is it was a little too salty, so we cut back slightly on the next batch. In the Last Week, we decided to increase more spice flavor to the gyoza, so we increase the amount of the ginger, and also add the green onion to the stuffing. Moreover, we add a little bit of cayenne pepper to give the more specific hot flavor. This became our final product, which was moister, crunchier, more flavorful, and had a better taste than the original one. Original recipe 1 tbsp 2 cups cup 1 clove cup lb 1 1 tbsp 1 package (10 oz) Final recipe 2 tsp 1 tsp 1 tsp 1 tsp 1/8 tsp 1/8 tsp tsp 2 cups cup 1 clove tsp cup tsp cup cup

Sesame oil Cabbage, chopped Onion, chopped Garlic, chopped Carrot, chopped Ground pork Egg Vegetable oil Wonton wrappers

Dipping sauce cup

Soy sauce

Corn starch Sesame oil Cooking wine Soy sauce Sugar White pepper Salt Cabbage, chopped Onion, chopped Garlic, chopped Ginger, minced Green onion, chopped Cayenne pepper Carrot, chopped Celery, chopped

2 tbsp

Rice vinegar

Original Preparation 1. Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny. 2. Preheat vegetable oil in a large skillet over medium high heat. 3. Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers. 4. In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.

lb Ground turkey 1 Egg tbsp Vegetable oil 36 Wonton wrappers Final Preparation 1. Put turkey, corn starch, sesame oil, wine, soy sauce, sugar, white pepper, egg, garlic, ginger, green onion, cayenne pepper and salt in the bowl and mix well. 2. Add the vegetables into the mixture, mix well. 3. Put adequate amount of mixture in the center of the wrapper and wrap two sides together and shape well. 4. Preheat vegetable oil in the nonstick pan over medium high heat. 5. Place the raw gyozas into the pan, and cook until all side becomes slightly gold. 6. Place about cup water into the pan and reduce heat. Cover until the water is gone. 7. Add another cup water into pan and then cover and allow gyoza to steam until the water is gone and the meat inside is well done.

*Table 1: Comparison of Original recipe and Final recipe. We use the penetrometer for our instrumental evaluation method. The penetrometer consists of a vertical shaft assembly that measures the force needed to penetrate a food by using the forces of gravity for a standard time, after which the depth of penetration is measured. It has two different probes, a needle to measure penetration, and a cone to measure compression and shear. The result for the control is 34.9 millimeters and 22.5 millimeters for the prototype; this means the texture of the control wasnt as firm as the prototype. Consumer testing is the method that we used for the sensory evaluation. Figure 2 is the score sheet that we use for the consumer testing by using the Visual Analog Scale (VAS). A Visual Analogue Scale is a measurement instrument that tries to measure a characteristic or attitude that is believed to range across a continuum of values and cannot easily be directly measured. In consumer testing, each consumer will give two samples: one control and one prototype. Six sensory catalogs are used on the score sheet for the consumer to judge: Sight which is the color and appearance of the product; smell is to perceive the odor or scent of

through the nose; taste is to perceive or distinguish the flavor; texture refers to those qualities of a food that can be felt with the fingers, tongue, palate, or teeth; aroma is a valuable index of quality; and flavor is a combination of taste and smell and is largely subjective. Sight: Not Appealing/_____________________________________/Very Appealing

Comments: __________________________________________________________________ Smell: Not Appealing/_____________________________________/Very Appealing

Comments: __________________________________________________________________ Taste: Not Appealing/_____________________________________/Very Appealing

Comments: __________________________________________________________________ Texture: Not Appealing/_____________________________________/Very Appealing

Comments:__________________________________________________________________ Aroma: Not Appealing/_____________________________________/Very Appealing

Comments:__________________________________________________________________ Flavor: Not Appealing/_____________________________________/Very Appealing

Comments:__________________________________________________________________ *Figure 2: Consumer Score Sheet We used the SPSS software for the data analysis. SPSS (Statistical Package for the Social Sciences) is a comprehensive software system for analyzing data. Frequency, Descriptive and Paired Sample T-test were ran for the analysis. Descriptive statistics (Table 2) provided the means, standard deviations, frequency distribution and other general statistics that will help in data interpretations. Mean is the sum of all the values divided by the number of observations, which is the arithmetic average of the measurement in the data set. Standard deviation shows how far the observations are from their mean, where a data set that has little variability will have values that are close to the mean so the deviations are small; if the data set with more variability will have values further from the mean so the deviations will be large.

*Table 2. Descriptive Statistics for Consumer Testing Result N Statistic Pre Sight Post Sight Pre Smell Post Smell Pre Taste Post Taste Pre Texture Post Texture Pre Aroma Post Aroma Pre Flavor Post Flavor 26 26 26 26 26 26 26 26 26 26 26 26 Minim um Statisti c .0 3.0 2.0 .0 1.0 .0 1.0 .0 .0 .0 1.0 .0 Maximum Mean Statistic 7.0 7.0 7.0 7.0 7.0 7.0 6.0 7.0 7.0 7.0 7.0 7.0 Statisti c 5.038 5.462 5.308 5.538 4.269 5.231 4.000 5.077 4.692 5.346 4.192 5.154 Std. Error .3012 .1940 .2975 .3100 .3308 .3815 .2882 .2931 .3585 .3549 .3235 .3831 Std. Deviation Statistic 1.5357 .9892 1.5171 1.5807 1.6866 1.9454 1.4697 1.4946 1.8280 1.8098 1.6497 1.9533

The frequencies command can be used to determine quartiles, percentiles, measures of central tendency (mean, median, and mode), measures of dispersion (range, standard deviation, variance, minimum and maximum), measures of kurtosis and skewness, and create histograms. Table 3 shows the result of the data from the consumer testing where the means in all the post (prototype) sensory are higher than the pre (control). The median numbers are also higher in post than in pre. *Table 3. Frequency Statistics for Consumer Testing Result Post Pre Pre Sigh Sight Smell t 26 26 26 0 0 0 5.46 5.038 5.308 2 6.00 5.000 5.500 0 6.0 6.0 7.0 1.535 .989 1.517 7 2 1 Pre Post Pre Post Textu Smell Taste Taste re 26 26 26 26 0 0 0 0 Post Textu re 26 0 Pre Arom a 26 0 Post Arom a 26 0 Pre Flavor 26 0 Post Flavor 26 0 5.154 6.000

Valid Missing

Mean Median Mode Std. Deviation

5.538 4.269 5.231 4.000 5.077 4.692 5.346 4.192 6.000 4.000 6.000 4.000 6.000 5.000 6.000 4.000

6.0a 4.0 6.0 4.0 6.0 4.0a 6.0 4.0 6.0 1.580 1.686 1.945 1.469 1.494 1.828 1.809 1.6497 1.9533 7 6 4 7 6 0 8

a. Multiple modes exist. The smallest value is shown The paired Sample T-test compares the means of two variables that are paired. The null hypothesis for the t-test is: the means of the two variables are not significantly different. The T-test computes the difference between the two variables for each subject and test to see if the average difference is significantly different from zero. In Table 4 you can easily see how the difference between pre and post sample. The column labeled Mean in Table 5 is the difference of the two means; the next column is the standard deviation of the difference between the two variables. The column labeled t gives the observed or calculated t value. The column labeled df gives the degrees of freedom associated with the t test. Finally, the column labeled Sig. (2-tailed) gives the two-tailed p value associated with the test. *Table 4. Paired Samples Statistics for Consumer Testing Result Mean Pair 1 Pair 2 Pair 3 Pre Sight Post Sight Pre Smell Post Smell Pre Taste Post Taste Pre Texture Post Texture Pre Aroma Post Aroma Pre Flavor Post Flavor 5.038 5.462 5.308 5.538 4.269 5.231 4.000 5.077 4.692 5.346 4.192 5.154 N 26 26 26 26 26 26 26 26 26 26 26 26 Std. Deviation 1.5357 .9892 1.5171 1.5807 1.6866 1.9454 1.4697 1.4946 1.8280 1.8098 1.6497 1.9533 Std. Error Mean .3012 .1940 .2975 .3100 .3308 .3815 .2882 .2931 .3585 .3549 .3235 .3831

Pair 4

Pair 5

Pair 6

*Table 5. Paired Samples Test for Consumer Testing Result Paired Differences Mean Std. Std. Deviation Error Mean t 95% Confidence Interval of the Difference df Sig. (2tailed)

Lower Pair 1 Pair 2 Pair 3 Pre Sight Post 1.3906 Sight .4231 Pre Smell Post 1.3655 Smell .2308 Pre Taste Post 2.5687 Taste .9615 Pair Pre Texture Post 1.076 2.2965 4 Texture 9 Pair Pre Aroma Post 1.7422 5 Aroma .6538 Pair Pre Flavor Post 2.8633 6 Flavor .9615 *Table 6. Paired Samples Correlations N Pre Sight & Post Sight 26 Pre Smell & Post Smell 26 Pre Taste & Post Taste 26 Pre Texture & Pos Texture 26 Pre Aroma & Post Aroma 26 Pre Flavor & Post Flavor 26 .2727 .2678 .5038 .4504 .3417 .5615 -.9848 -.7823 -1.9991 -2.0045 -1.3576 -2.1180

Upper .1386 .3208 .0760 -1.551 -.862 -1.909 25 25 25 25 25 25 .133 .397 .068 .025 .067 .099

-.1494 -2.391 .0499 .1950 -1.914 -1.712

Pair 1 Pair 2 Pair 3 Pair 4 Pair 5 Pair 6

Correlation .462 .612 .005 -.200 .541 -.258

Sig. .018 .001 .982 .327 .004 .204

Table 6 is the paired samples correlation shows the correlation between the two variables. The Sig. column gives the p value for the correlation coefficient. If the p value is less than or equal to the alpha level, then we can reject the null hypothesis that the population correlation coefficient (p) is equal 0. In this experiment, our p values are greater than 0, so we cannot reject the null hypothesis. Therefore, there is insufficient evidence to conclude that the population correlation (p) is different from 0. There are some potential biases that may impact the experiment. 1) The type of the pot used for each time of the experiment. Different type of the pots may influence the cooking time although it might just very little number, but we will still count it as the potential bias. 2) Cooking the control and prototype using separate pots. This might have a very large impact for the experiment because both cooking time and cooking temperature are different if not using the same pot. 3) Using different type of wrappers; each type of wrapper

has a different shape, thickness, and water content. This also impact the cooking time, cooking temperature, texture, mouth feel of the food. To avoid these potential biases, using the same pot, same type of wrapper, and cooking the control and prototype at the same pot is very important for the experiment.

Results Overall our new and final product was preferred rather than the original recipe. Only 7 people out of the 27 people that were surveyed preferred the original recipe. Some feedback we received was that the new product was more flavorful, tender, and crunchy while those that preferred the original though the ginger was too strong and that there was too much egg. In the original recipe, however there was no ginger in the recipe and there was the same amount of egg in both recipes so it seems that maybe the control and prototype might have gotten mixed up when the consumers were sampling. The most common comment we received for why those that had preferred the new product to the old was that the old product was too dry. The taste appearance, aroma, smell, texture, and flavor were overall rated higher than in the prototype compared to the control, which we were happy to see. Discussion We expected that our new product would be healthier, have more texture, and not be so dry. We were given all the proper equipment to make the gyoza so there were no limitations there and we were also provided all the ingredients we requested. A possible error that could have affected the results was we were given different wrappers each time. Sometimes the wrappers would be thick which would make the product too doughy and sometimes we would be given wrappers that were too thin would make the product fall apart easily and tear open when we would try and fry it. Our consumer pool was random and it did not affect our data results. Our sensory evaluation score sheet we created however seemed to be too complicated for the consumers causing some of the consumers to not understand how to evaluate our product on the score

sheet. Our gyoza product would be available in the frozen aisle at your common supermarket. It will be packaged and sealed in airtight bags to prevent freezer burn and keep it fresh from spoiling. Our target market can be anyone from a single bachelor, a college student, a single mom, and anyone looking for something quick and convenient.

Conclusion/Recommendations We were able to accomplish creating a healthier product by switching to a leaner meat and adding vegetables. We showed you could add flavor by adding spices and fresh ingredients without having to load on the sugar and sodium. The new gyoza still keeps you full and has low amounts of saturated fat making it much healthier than the original recipe. It contains about 22% of the RDA for iron, which is good for everyone since iron deficiency is common. There is also a good source of protein, it is low in cholesterol and is still under the UL of sodium. It provides other vitamins and minerals such as calcium, vitamin A and vitamin C. Also, no MSG is required in our product, which is a controversial concern with many individuals. For further recommendations we would like to have tested different cooking technique such as steaming, baking, or boiling to reduce the oiliness and make it even healthier. Adding spinach to increase the vitamin and mineral content could be an option as well as adding other varieties of vegetables such as radish and bell pepper. For those who like spice adding jalapeno or tapatio to the gyoza would add a kick. We would also have liked to play with adding cheeses such as ricotta or even add risotto to really add some different flavors. Playing with the physical appearance by shaping or twisting the wraps differently might be a fun way to incorporate our healthy twist logo as well too.