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Frey, Sherry A. Stam 2022-06-17T21:54:10Z 2022-06-17T21:54:10Z 1998 1998 https://hdl.handle.net/2097/42321 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. Master of Science Masters Food Science Graduate Program en_US Kansas State University Kansas State University This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). https://rightsstatements.org/vocab/InC/1.0/ Sennsory Textural Attributes Of A Fruit-Filled Microwaveable Waffle Product Thesis open.access