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KMID : 1134820200490090991
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 9 p.991 ~ p.999
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Quality Characteristics of American Waffle with Whole Wheat Flour
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Kim Mun-Yong
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Abstract
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The purpose of this study was to investigate the quality characteristics and sensory evaluation of American waffles substituted with 0, 25, 50, 75, and 100% whole wheat flour (WWF), which is rich in nutrients such as dietary fiber and minerals. The WWF samples maintained a constant specific gravity in the batter until 25% WWF substitution. However, specific gravity decreased with increasing WWF ratio, and spreadability and pH decreased as the ratio of WWF increased. The WWF samples showed higher baking loss rates until 50% substitution, whereas moisture content and water activity decreased. Lightness and yellowness significantly decreased with increasing WWF ratio. Hardness, chewiness, and gumminess of 25% WWF substitution sample were the highest, whereas springiness, cohesiveness, and resilience reached their highest values upon 75% WWF substitution. Overall acceptability was not significantly different among the samples. The WWF samples showed increasing acceptability for color, flavor, sweetness, and texture up to 50% WWF substitution. The characteristics intensity rating of crust color tended to increase with increasing WWF ratio. Bran flavor was not significantly different among the samples. The WWF samples showed significantly higher values for sweetness and crispiness than the control group, whereas fluffiness and chewiness showed the opposite pattern. Moreover, frequencies of bran flavor, sweet, nutty, unpleasant, and aftertaste increased with increasing WWF ratio, whereas egg, milk and creamy flavor, and flour taste decreased. These results suggest that substitution with 25∼50% WWF could be optimal to improve the quality characteristics of American waffles.
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KEYWORD
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whole wheat flour, American waffles, batter, quality characteristics, sensory evaluation
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