Sennsory Textural Attributes Of A Fruit-Filled Microwaveable Waffle Product

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.

Grantor dc:publisher

Kansas State University

Year dc:date.issued

1998

Author dc:creator

• Frey, Sherry A. Stam

Statement 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).

Licence dc:rights.uri

• https://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en_US

Handle dc:identifier.uri

https://hdl.handle.net/2097/42321

OAI identifier oai:identifier

oai:krex.k-state.edu:2097/42321