The purpose of this study was to investigate the quality characteristics of Waffle made with coconut extract and coconut powder. The waffles added with coconut extract and coconut powder were examined to measure viscosity and spreadability of batter, volume, baking loss rates, color meter, moisture contents, TPA and sensory evaluation.
Waffles with coconut extract were prepared with substitution of 0, 25, 50, 75, 100 and 125 % of coconut extract. The viscosity of batter tended to increase as the ratio of coconut extract increased whereas the measures of spreadability were not significantly changed. Baking loss rates tended to increase as the ratio of coconut extract increased while moisture contents were not changed. The L-value and b-value were decreased, but a-value were increased. TPA showed that hardness, chewiness, springiness, cohesiveness and gumminess tended to increase in proportion to the amount of coconut extract while resilience were decreased. The result of the sensory evaluation showed that waffle made with 100 % of coconut extract got the highest score in appearance, flavor, taste, texture and overall acceptability.
Waffles with coconut powder were prepared with substitution of 0, 5, 10, 15, 20 and 25 % of coconut powder. The viscosity of batter tended to increase as the ratio of coconut extract and powder increased whereas the measures of the spreadability were not significantly changed. Baking loss tended to increase as the ratio of coconut extract increased while moisture contents were not changed. The L-value and b-value were decreased, but a-value was increased. TPA showed that hardness, chewiness, springiness and gumminess tended to increase in proportion to the amount of coconut powder while the measures of both cohesiveness and resilience were not significantly changed. The result of the sensory evaluation showed that waffle made with 20 % of coconut powder got the highest score in appearance, flavor, taste, texture and overall acceptability.
In these results of experiment, the waffles with adding both types of coconut indicated higher score in sensory evaluation than control. The physicochemical properties of waffles with coconut extract and coconut powder evidenced similar patterns. Waffles added with a range from 75 to 100 % of coconut extract and waffles added with a range from 15 to 20 % of coconut powder were the most preferable in coconut flavor, sweetness, chewiness, moistness and crispiness.
As a result of TPA, waffles added with coconut powder of cohesiveness were not significantly changed unlike waffles added with coconut extract, and waffles with coconut powder were brighter than waffles with coconut extract. Therefore, waffles with coconut powder are expected to be more desirable products than waffles with coconut extract and contribute to the dessert industry.