KOREASCHOLAR

This study examined the quality characteristics of waffles made with coconut extract. Waffles were prepared with the substitution of 25, 50, 75, 100, and 125% of coconut extract. The viscosity of the batter tended to increase with increasing ratio of coconut extract, whereas the spreadability measures were not changed significantly. The baking loss rates tended to increase with increasing ratio of coconut extract while the moisture contents were not changed significantly. The L-value and b-value decreased but the a-value increased. TPA showed that the hardness, springiness, chewiness, cohesiveness, and gumminess tend to increase with increasing amount of coconut extract while the resilience was not changed significantly. The results of the sensory evaluation showed that waffles made with 100% coconut extract were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

I. 서 론
 II. 재료 및 방법
  1. 실험 재료
  2. 와플의 제조
  3. 점도 측정
  4. 퍼짐성 측정
  5. 와플의 굽기손실률과 부피
  6. 색도 측정
  7. 수분 함량 측정
  8. 텍스처 (Texture)
  9. 관능검사
  10. 통계처리
 III. 결과 및 고찰
  1. 점도와 퍼짐성의 변화
  2. 와플의 굽기손실률과 부피
  3. 색도
  4. 수분함량
  5. 텍스처
  6. 관능검사
 IV. 요약 및 결론
 References

• 김샛별(경희대학교 외식경영학과, Department of Food Service Management, Kyunghee University, Seoul, Korea) | Sat-Byul Kim
• 이경희(경희대학교 외식경영학과, Department of Food Service Management, Kyunghee University, Seoul, Korea) | Kyung-Hee Lee Corresponding author