Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Waffle added with Coconut Powder

코코넛 파우더를 첨가한 와플의 품질 특성

  • Kim, Sat-Byul (Dept. of Food Service Management, Kyunghee University) ;
  • Lee, Kyung-Hee (Dept. of Food Service Management, Kyunghee University)
  • 김샛별 (경희대학교 조리외식경영학과) ;
  • 이경희 (경희대학교 조리외식경영학과)
  • Received : 2016.06.14
  • Accepted : 2016.08.19
  • Published : 2016.08.31
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Abstract

This study investigated the quality characteristics of waffles added with coconut powder. Coconut powder was substituted into waffles at 0, 5, 10, 15, 20, and 25% weight amounts based on the total weight of wheat flour. The viscosity of batter tended to increase as the ratio of coconut powder increased whereas the measures of spreadability were not significantly changed. Baking loss rates tended to increase as the ratio of coconut powder increased while moisture contents were not significantly changed. The L-value and b-values decreased gradually while a-value increased. Among the textural characteristics hardness, springiness, chewiness, and gumminess tended to increase in proportion to the amount of coconut powder while cohesiveness and resilience were not significantly changed. The results of the sensory evaluation show that waffles made with 20% coconut powder were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

Keywords

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