• Prassara Kanokbodeevanit Department of Product Development, Faculty of Agro-Industry, Kasetsart University.
  • Pitiporn Ritthiruangdej Department of Product Development, Faculty of Agro-Industry, Kasetsart University.


Mango puree, Crispy waffles, Batter


The purpose of this research was to study the effect of quantity of mango puree on the rheology of batter and physical, chemical and sensory properties of crispy waffle. In this study, commercial mango puree was used for the experiments. It contained 11.7% of reducing sugar, 25.3% of total sugar, 69.8% of moisture, and 40 Brix of total soluble solids. Three different levels of commercial mango puree (30g, 40g and 50g) were added in 100 g of waffle batter. Based on the flow behavior test results, the data provided a good fit (R2>0.99) for the power law model. The flow behavior index (n) ranged from 0.42 to 0.48, which showed a shear thinning behavior (n<1). The consistency index (K) of batters decreased with increasing mango puree which affected to the qualities of crispy waffles. The values of diameter, spread ratio, L*, a*, and b*, and the contents of moisture, ash, reducing and total sugar of crispy waffles increased with increasing mango puree content whereas the thickness, hardness and fat content of the sample showed a reverse trend. Considering the nine-point hedonic sensory scores, the results suggested that 40g of mango puree added to 100g of batter could be used to prepare crispy waffle with an overall liking score of about 7.


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2022-05-12 — Updated on 2021-06-30


How to Cite

Kanokbodeevanit, P. ., & Ritthiruangdej, P. (2021). EFFECT OF MANGO PUREE ON THE RHEOLOGY OF BATTER AND QUALITIES OF CRISPY WAFFLE. Srinakharinwirot University Journal of Sciences and Technology, 13(25, January-June), 75–85. Retrieved from https://ph02.tci-thaijo.org/index.php/swujournal/article/view/246639 (Original work published May 12, 2022)