The Development of Wraps from Pumpkin and Sweet Potato

The purpose of this study was to study 1) the type and amount of starch used as an ingredient in the wraps, 2) the effect of using the wraps foods and 3) consumer acceptance wraps when wrapped in salad rolls, vegetable noodles, and Nam Nuang. The Samples were 40 general people in mixed-sex and ages who living in Muang Mahasarakham. The statistics used in data analysis were percentage, mean and standard deviation. The research found that the appropriate amount of flour is 20 grams, the wraps using green bean flour is a mixture of 20 grams, the consumers accept the wraps from the pumpkin and sweet potato in a high level.