Browse > Article
http://dx.doi.org/10.17495/easdl.2016.8.26.4.380

Quality Characteristics of Waffle added with Coconut Powder  

Kim, Sat-Byul (Dept. of Food Service Management, Kyunghee University)
Lee, Kyung-Hee (Dept. of Food Service Management, Kyunghee University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.26, no.4, 2016 , pp. 380-388 More about this Journal
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
Coconut powder; waffle; sensory evaluation; quality characteristic;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
연도 인용수 순위
1 Elias E, Escueta, Malcolm C, Bourne, Lamartine F (1985) Effect of coconut cream addition to soymilk on the composition, texture and sensory properties if tofu. J of Food Science 50: 887-890.   DOI
2 Enig MG (1999) Coconuts: In support of good health in the 21st century. http://www.rubysemporium.org/coconut_oil.html Accessed on August 16, 2015.
3 Im GO (2014) The effects of coconut oil on the skin barrier function. MS Thesis Konkuk University, Seoul. pp 28-29.
4 June CG (1981) Basic Foods, Holt Rinehart and Winston. USA. pp 235-236.
5 Kim CH (2015) Quality characteristics of sponge cakes with redish leaf powder. J East Asian Soc Diet Life 25: 502-512.   DOI
6 Kim EJ, Lee JH (2012). Qualities of muffins made with jujube powder. J Korean Soc Food Sci and Nutr 41: 1792-1797.   DOI
7 Kim HG, Kim JN, Whang EM, Shin WS (2014) Effects of brown rice and brown rice posder mixing ratio on the preference analysis of the waffles and rice ball. Korean J of Food Cook Sci 30: 146-152.   DOI
8 Ko SH, Seo EO (2010) Quality characteristics of muffins containing purple colored sweetpotato powder. J East Asian Soc Diet Life 20: 272-278.
9 Kong WJ (2011) I Love Waffle. Mediawill, Korea. pp 6-10.
10 Lee JH, Son SM (2011) Quality of sponge cakes incorporated with yacon powder. Food Engineering Progress 5: 269-275.
11 Park JS, Lee YJ, Chun SS (2010) Quality characteristics of sponge cake added with banana powder. J Korean Soc of Food Sci Nutr 39: 1509-1515.   DOI
12 Lee S, Lee JH (2013) Quality of sponge cakes supplemented with cinnamon. J Korean Soc Food Sci and Nutr 42: 650-654.   DOI
13 Megan P, Ryan B, Jorie H (2014) The effect of soy protein isolate on the texture and browning of waffles. http://www.cfs.purdue.edu/fn/fn453/Project_Archive/Fall_2014/Soy_protein_isolate_in_waffles.pdf Accessed on September 27, 2015.
14 Park ID (2008) Effects of Cucurbita maxima Duchesne puree on quality characteristics of pound and sponge cakes. J Korean Soc Food Cult 23: 748-754.
15 Choi SN, Chung NY, Kim HJ (2013) Quality characteristics of waffle by adding brown rice flour. Korean J of Food Cook Sci 29: 47-52.   DOI
16 Seow C, Gwee CN (1997) Coconut milk: Chemistry and technology. Korean J Food Sci Technol 32: 189-202.   DOI
17 Chung HS, Lim JA, Lee JH (2014) Quality and antioxidant properties of pound cakes supplemented with flaxseed powder. J Korean Soc Food Sci and Nutr 43: 1959-1963.   DOI
18 Raidle MA, Klein BP (1983) Effect of soy or field pea flour substitution on physical and sensory characteristics of chemically leavened quick breads. Cereal Chem 68: 328-335.
19 Seo EO, Ko SH (2014) Quality characteristics of muffins containing beet powder. The Korean J of Culinary Research 20: 27-37.
20 Song YG (2013) Quality characteristics of sponge cake with added lotus leaf powder. J Korean Soc Food Cult 28: 651-656.   DOI
21 Stefanie K, Jos M, Ha K (2005) Differences in perception of sweet and savoury waffles between elderly and young subjects. Food Quality and Preference 18: 106-116.
22 Suh KH, Kim KH (2014) Quality characteristics of sponge cake added with Helianthus tuberosus powder. J East Asian Soc Diet Life 24: 126-135.
23 Yoo CJ, Han S, Choi MW. (2011). The power of advertising and marketing, proved with coffee : A case study of Caffebene. The Korean Journal of Advertising 22: 177-191.
24 Yoon MH, Kim KH, Kim NY, Byun MW, Yook HS (2011) Quality characteristics of muffin prepared with freeze driedperilla leaves(Perilla frutescens var. japonica Hara) powder. J Korean Soc of Food Sci Nutr 40: 581-585.   DOI
25 Yoon SS (2010) Foodtoday. http://www.foodtoday.or.kr/news/article.html?no=65476 Accessed on September 04, 2015.
26 Denzil G (2006) Cook's info: Belgian waffles. http://www.cooksinfo.com/belgian-waffles Accessed on September 20, 2015.