Development of Vanilla Waffle Product from Edible Cassava Flour
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Abstract
Edible cassava can be processed into flour, which is a gluten-free flour and can be used to replace wheat flour in various bakery products. The purpose of this research was to study the effects of using 100% edible cassava flour of 5 elite lines/variety including OMRE62-04-20, OMRE62-04-28, OMRE62-04-54, OMRE62-09-01 elite lines and Hanatee variety compared with 100% wheat flour in vanilla waffle products. The sensory test by using the 9-point hedonic scale of 50 panelists and texture analysis by using texture analyzer. The results found that the sensory test score of vanilla waffle from 5 types of edible cassava flour showed similar values to wheat flour. In addition, all of edible cassava flour was not significantly different with wheat flour in 5 characteristics including color, odor, taste, texture and overall acceptability out of all 6 characteristics (P<0.05). While, the results of the texture analysis showed that wheat flour had the highest hardness, gumminess values and was significantly different with the 5 types of edible cassava flour in hardness values (P<0.01). Therefore, all of edible cassava flour can be used to substitute 100% of wheat flour in vanilla waffle product.
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This article is published under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND 4.0), which allows others to share the article with proper attribution to the authors and prohibits commercial use or modification. For any other reuse or republication, permission from the journal and the authors is required.References
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