Waffle production: influence of batter ingredients on sticking of waffles at baking plates—Part II: effect of fat, leavening agent, and water

Huber, Regina; Schoenlechner, Regine

doi:10.1002/fsn3.425

Cited by 9 publications

(5 citation statements)

References 17 publications

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“…Curcumin content is also related to osmotic and thermodynamically stable effects and thus also affects the solubility of curcumin in the oil phase, which drives the curcumin content in waffles to have a slightly higher value when a higher ratio of oil is added. To make waffles, a stabilized fat with a low unsaturated fatty acid content and an iodine value of less than 85 should be used to minimize thermal fat breakdown and prolong shelf life (Huber & Schoenlechner, 2017). Fatty acids with more double bonds are less stable due a.…”

Section: Curcumin Contentmentioning

confidence: 99%

“…This may be because curcumin is kept in a hydrophobic cavity formed by the hydrophobic tail of lecithin, while the hydrophilic head of lecithin is directed outward and is further enclosed by hydrophilic polymers to form a stable nanocomplex that determines and protects curcumin from adverse effects. Lecithin used in waffle processing could improve the stability of the fat and water phases from the ingredients used and the color distribution on the waffle surface (Huber & Schoenlechner, 2017). Complexes of curcumin and lecithin have been developed to improve the bioavailability of curcumin (Yang et al, 2023).…”

Section: Curcumin Contentmentioning

confidence: 99%

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Effect of turmeric starch, lecithin, and canola oil supplements on waffles quality

THUY,

HAO,

THU

et al. 2023

Food Sci. Technol (Campinas)

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This study aimed to produce waffles with increased quality by adding turmeric starch (1–2%), lecithin (0.6–1%), and canola oil (7.5–12.5%) to the recipe. The physicochemical characteristics and sensory values of the product were analyzed together with radical scavenging activity (DPPH% testing). Multiple regression was used to analyze the relationship between curcumin in waffles/firmness and three independent variables (turmeric starch, lecithin, and canola oil), with the goal of using the independent variables to predict the dependent variables. Response surface methodology was used to optimize the content of the dependent variables to obtain the highest curcumin content and the best firmness. Being formulated with the optimal values of turmeric starch (2%), lecithin (0.86%), and canola oil (11.2%), waffles contain the optimal curcumin content (5.84 mg/100 g) and a good texture (not too hard or too soft at 209.7 g force). An amount of 100 g of waffles contain 6.90 g of protein, 36.64 g of carbohydrates, 16.78 g of lipids, 3.8 g of resistant starch, 1.32 g of fiber, and 0.6 g of ash. Analysis results of total polyphenolic content and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition were also found, with 37.81 mg GAE/100 g and 27.25% DPPH inhibition, respectively. The product was also highly appreciated for its sensory properties.

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Section: Curcumin Contentmentioning

confidence: 99%

Section: Curcumin Contentmentioning

confidence: 99%

Effect of turmeric starch, lecithin, and canola oil supplements on waffles quality

THUY,

HAO,

THU

et al. 2023

Food Sci. Technol (Campinas)

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“…Kaewmak et al (2020) had the same results: an increase in RS IV increased the L* value. The addition of potato starch resulted in highly stable waffles and more uniform color distribution compared to waffles produced with wheat flour alone (Huber et al, 2017). The a* value of recipe F5 (-3.92) is smaller than that of the control formula F0 (10.71), so the waffles in recipe F5 were greener than in the control sample.…”

Section: The Color Of the Wafflesmentioning

confidence: 89%

Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch

Giau¹,

Thủy²,

Tien³

et al. 2023

Acta Sci Pol Technol Aliment

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Background. Low GI and alkaline food products have been the attention of research aimed at supporting the health of consumers. Materials and methods. This study aims to develop a waffle formula for a low energy, alkaline food with a high nutritional value and low glycemic index (GI) from the partial replacement of wheat flour with green banana flour and potato starch ranging from 2.5 to 12.5% (of the total weight of flour used) in the formulas. To assess this, the quality of the product was analyzed.Results. The research results show that low GI, alkaline waffles with a high nutritional value can successfully be prepared with green banana flour and potato starch substitutes, at 12.5 and 7.5% of the formula respectively (w/w) (formula F5). The nutritional value of the product for one waffle (110 g) is 305.6 kcal, 40.9 g carbohydrates, 9.2 g protein, 11.7g fat and 1.43 g fiber, with an estimated GI of 62.54 ±0.46 (lower than a waffle made entirely of wheat flour, which had a GI of 76.38 ±0.90). The macronutrient energy distribution (carbohydrate:protein:lipid of 53.6:12.1:34.3) meets the recommendations of the AMDR. Conclusion.The F5 product has proper nutritional characteristics, low GI, and an estimated negative PRAL (-0.67), indicating that the waffles tend to cause more alkalinity in the body when consumed. Further studies should be considered to develop and improve the production of waffles with better nutrients and biological functional properties.

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“…The density of the dough batter gives us information about how fluffy (aerated) a batter is: the lower its density, the more aerated the batter [18]. The pH of the batter was measured using a Mettler Toledo pH-meter (Columbos, OH, USA) and the optimum pH-value for wafer batter is between pH 5.5 and 7.0 [19].…”

Section: Batter Density and Phmentioning

confidence: 99%

Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers

Chetrariu

Dabija

2022

Applied Sciences

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This study aimed at determining the quality parameters of the wafer formulatedwith the addition of grain spent (SG), resulting from the obtainmentof whisky. In this sense, wafers were formulated from chickpea flour, spent grain, wild garlic paste, golden flaxseed, and hemp seeds. These food products were analyzed in terms of texture, density, and pH of the batter, but also of the final product for proximate analysis, baking loss, texture, water activity, color, antioxidant capacity, water holding capacity and oil holding capacity, microstructure, and sensorial analysis. The addition of spent grain in the wafer formulation led to products with a high acceptability, the texture of the batter underwent changes due to the addition of spent grain, all parameters increased, and only adhesiveness decreased. The density and pH of the samples with SG decreased. The fracturability of the products with SG decreased with the addition of SG compared to the control sample, and the color becomes darker, influenced by the specific color of the SG. With the addition of spent grain, it increases the fiber and protein content, the antioxidant capacity, but also the baking loss due to the fibers contained in it. The microstructure of samples with the addition of SG shows a heterogeneous distribution of pores on the cross section of the samples, with larger pores in the center of the wafer samples.

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Waffle production: influence of batter ingredients on sticking of waffles at baking plates—Part II: effect of fat, leavening agent, and water

Cited by 9 publications

References 17 publications

Effect of turmeric starch, lecithin, and canola oil supplements on waffles quality

Effect of turmeric starch, lecithin, and canola oil supplements on waffles quality

Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch

Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers

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