Vol. 12, Issue 7 (2023)

Author(s):
Sanjay Patidar, Devina Vaidya, Manisha Kaushal, Faruk Ansari, Priyanka Chauhan and Anil Gupta

Abstract:
In the present study, the effect quality characteristics of batter such as the viscosity, moisture content and density were observed on various parameters of waffle cones viz., baking loss, thickness, weight, moisture content, and crispiness. The batter density was recorded as 1.04-1.25 g/cm³. It was observed that the water content possessed a non-significant effect on the density, but significantly affected the viscosity and consistency of the batter. the viscosity of batter was optimized at different levels of water ranging between a viscosity of 4500-5000 mPas. For the preparation of high quality waffle cones, 2-3 parts of water and a baking time of 2 min at 150 °C temperature was found to be adequate. The waffle cone baking loss, thickness, weight, moisture content and crispiness were recorded as 65.93-66.33%, 2.58-2.77 mm, 10.12-10.23 g, 8.37- 8.53% and 9.00-20.00, respectively. The goal of this research was to investigate how waffle quality (stability) and sticking behaviour were affected by batter components. However, waffles have received relatively little research overall, there is currently no comprehensive scientific understanding of these occurrences.