Sennsory Textural Attributes Of A Fruit-Filled Microwaveable Waffle Product

Date

1998

Journal Title

Journal ISSN

Volume Title

Publisher

Kansas State University
Kansas State University

Abstract

Lowfat, frozen, microwaveable, on-the-go, fruit-filled Belgian waffles (Waf-Fills) were evaluated by trained panelists for crispness, toughness, surface roughness, scorching, color evenness, and color lightness. Five treatments of microwave powers and heating times were compared. Significant differences were observed for degree of scorching, surface roughness, and crispness with attributes more affected by time than power. Overall appearance, flavor, texture, and product acceptability (n = 51) of strawberry flavored breakfast products were significantly higher for Toaster Strudels than Waf-Fills, Eggos, and Pop-Tarts. Few consumers perceived waffles as snacks. A majority indicated preference for lowfat products, but only a third changed their overall product preference on that basis.

Description

Keywords

Graduation Month

Degree

Master of Science

Department

Food Science Graduate Program

Major Professor

Date

1998

Type

Thesis

Citation