{"id":{"repo_id":"ksu-retro","oai_identifier":"oai:krex.k-state.edu:2097/42321"},"canonical_url":"https://search.dev.ndltd.org/etd/ksu-retro/oai:krex.k-state.edu:2097/42321","repository":{"repo_id":"ksu-retro","name":"Kansas State University (Retro)","base_url":"https://krex.k-state.edu/server/oai/request"},"display":{"title":"Sennsory Textural Attributes Of A Fruit-Filled Microwaveable Waffle Product","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.","abstract_html":"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.","abstract_has_math":false,"creators":["Frey, Sherry A. Stam"],"institution":"Kansas State University","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1998,"date_issued":"1998","date_published":"1998","updated_at":"2026-07-27T20:01:51Z","subjects":[],"languages":["en_US"],"rights":["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. 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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."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["Sennsory Textural Attributes Of A Fruit-Filled Microwaveable Waffle Product"]}]}],"canonical_facts":{"dc:creator":["Frey, Sherry A. 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A majority indicated preference for lowfat products, but only a third changed their overall product preference on that basis."],"dc:description.degree":["Master of Science"],"dc:identifier.uri":["https://hdl.handle.net/2097/42321"],"dc:language.iso":["en_US"],"dc:publisher":["Kansas State University"],"dc:rights":["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)."],"dc:rights.uri":["https://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Sennsory Textural Attributes Of A Fruit-Filled Microwaveable Waffle Product"],"dc:type":["Thesis"]},"updated_at":"2026-07-27T20:01:51Z"}