EFFECT OF MANGO PUREE ON THE RHEOLOGY OF BATTER AND QUALITIES OF CRISPY WAFFLE

Authors

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

Keywords:

Mango puree, Crispy waffles, Batter

Abstract

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.

Downloads

Download data is not yet available.

References

Gundurao, A.; Ramaswamy, H.S., & Ahmed, J. (2011, August). Effect of soluble solids concentration and temperature on thermo-physical and rheological properties of mango puree. International journal of food properties, 14(5), 1018-1036.

Montri Nantasit. (2013). Mango Planting. Bangkok: Kaset Siam.

Singh, N.I., & Eipeson, W.E. (2007, January). Rheological behaviour of clarified mango juice concentrates. Journal of Texture Studies, 31(3), 287-295.

Alvarez, E.; Cancela, M.A.; Delgado-Bastidas, N., & Maceiras, R. (2008, April). Rheological Characterization of Commercial Baby Fruit Purees. International Journal of Food Properties, 11(2), 321-329.

Rao, M.A.; Cooley, H.J.; Nogueira, J.N., & McLellan, M.R. (1986, January). Rheology of Apple Sauce: Effect of Apple Cultivar, Firmness, and Processing parameters. Journal of Food Science, 51(1), 176-179.

Yap, M.; Fernando, W.M.; Brennan, C.S.; Jayasena, V., & Coorey, R. (2017, July). The effects of banana ripeness on quality indices for puree production. LWT - Food Science and Technology, 80, 10-18.

Tansakul, A.; Kantrong, H.; Saengrayup, R., & Sura, P. (2012, August). Thermophysical properties of papaya puree. International Journal of Food Properties, 15, 1086-1100.

Tonon, R.V.; Alexandre, D.; Hubinger, M.D., & Cunha, R.L. (2009, June). Steady and dynamic shear rheological properties of acai pulp (Euterpe oleraceae Mart.). Journal of Food Engineering, 92, 425-431.

Tansakul, A.; Kantrong, H.; Saengrayup, R., & Sura, P. (2012, August). Thermophysical properties of papaya puree. International Journal of Food Properties, 15, 1086-1100.

Ramírez-Maganda, J.; Blancas-Benítez, F.J.; Zamora-Gasga, V.M.; García-Magaña, M.D.L.; Bello-Perez, L.A.; Tovar, J., & Sáyago-Ayerdi, S.G. (2015, July). Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) ‘Ataulfo’processing by-product. Food Research International, 73, 117-123.

Asefa, B.; Assefa, H.; Girma, G.; Tsehanew, H., & Shemsadin F. (2017). The Physicochemical and Sensory Characteristic of Cookies Baked from Wheat Flour and Mango Pulp. Food Science and Quality Management. 65: 16-21.

Hussien, H.A. (2016, July). Using vegetable purée as a fat substitute in cakes. International Journal of Food Sciences and Nutrition, 5, 284-292.

Association of Official Analytical Chemists. (2000). Official Method of Analysis of AOAC International. 17th ed. Gaithersburg: Maryland.

Gómez, M.; Ruiz, E., & Oliete, B. (2011, May). Effect of batter freezing conditions and resting time on cake quality. LWT-Food Science and Technology, 44(4), 911-916.

Kaur, M.; Singh, V., & Kaur, R. (2017, January). Effect of partial replacement of wheat flour with varying levels of flaxseed flour on physicochemical, antioxidant and sensory characteristics of cookies. Bioactive Carbohydrates and Dietary Fibre, 9, 14-20.

Paciulli, M.; Rinaldi, M.; Cavazza, A.; Ganino, T.; Rodolfi, M.; Chiancone, B., & Chiavaro, E. (2018, December). Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage. LWT - Food Science and Technology, 98, 451-457.

Mudgil, D.; Barak, S., & Khatkar, B.S. (2017, March). Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels. LWT-Food Science and Technology, 80, 537-542.

Ronda, F.; Oliete, B.; Gómez, M.; Caballero, P.A., & Pando, V. (2011, February). Rheological study of layer cake batters made with soybean protein isolate and different starch sources. Journal of Food Engineering, 102(3), 272-277.

Baixauli, R.; Sanz, T.; Salvador, A., & Fiszman, S.M. (2003, August). Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods. Food Hydrocolloids, 17(3), 305-310.

Ketan, M.R., & Pagote, C.N. (2017, October). Effect of moisture level on the rheological properties of khoa jalebi batter and its modelling. International Food Research Journal, 24(5), 2064-2070.

Gurung, B.; Ojha, P., & Subba, D. (2016, October). Effect of mixing pumpkin puree with wheat flour on physical, nutritional and sensory characteristics of biscuit. Journal of Food Science and Technology Nepal, 9, 85-89.

Mohan, P.; Mukherjee, I., & Jain, S. (2018, January). Study on the physico-chemical and sensory characteristics of cookies made using avocado as a fat (Butter) substitute. International Journal of Food Science and Nutrition, 3(1), 68-72.

Department of Health. (2001). Nutritive Values of Thai Foods. Bangkok: The War Veterans Organization of Thailand under Royal Patronage of His Majesty the King.

Selvakumaran, L.; Shukri, R.; Ramli, N.S.; Dek, M.S.P., & Ibadullah, W.Z.W. (2019, July). Orange sweet potato (Ipomoea batatas) puree improved physicochemical properties and sensory acceptance of brownies. Journal of the Saudi Society of Agricultural Sciences, 18, 332-336.

Meena, N.K., & Asrey, R. (2018, March). Tree Age Affects Postharvest Attributes and Mineral Content in Amrapali Mango (Mangifera indica) Fruits. Horticultural Plant Journal, 4(2), 55-61.

Jeddou, K.B.; Bouaziz, F.; Zouari-Ellouzi, S.; Chaari, F.; Ellouz-Chaabouni, S.; Ellouz-Ghorbel, R., & Nouri-Ellouz, O. (2017, February). Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food chemistry, 217, 668-677.

Downloads

Published

2022-05-12 — Updated on 2021-06-30

Versions

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)

Issue

Vol. 13 No. 25, January-June (2021): Srinakharinwirot University (Journal of Science and Technology)

Section

บทความวิจัย

License

Srinakharinwirot University Journal of Sciences and Technology is licensed Under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC-BY-NC-ND 4.0) License, Unless Otherwise Stated. Please Read Journal Policies Page for More Information on Open Access, Copyright and Permissions.