The Effect of Gur Gum on the Qualities of Gluten Free Crispy Waffle from Sweet Purple Potato Flour

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Kannika Kunyanee
Panarat Sungin

Abstract

The objective of this research was improved the qualities of gluten free crispy waffle from purple sweet potato with gur gum. The crispy waffle from purple sweet potato was prepared by purple sweet potato flour, baking powder, eggs and melted butter. There were mixed together until the ingredients was combined. The qualities of waffle were improved with gur gum amount of 0, 0.5 and 1.0 % of purple sweet potato flour. Then, 4 g of the ingredients were added to the crispy waffle maker for 1-1.5 minutes. The results showed that the crispy waffle from sweet purple potato had L*, a* and hue angle were significantly difference (p<0.05). However, b* and chroma were did not significant difference (p≥0.05). The texture showed the increased hardness from 3319.35 N to 4464.59 N. The sensory evaluation showed the crispy waffle from sweet potato with gur gum in amount 0.5% flour had the highest score of overall acceptance was 6.13. The nutrition values of gluten free crispy waffle from sweet potato had the moisture content, protein content, fat, ash, and carbohydrate were 3.05, 7.67, 19.49, 0.87, 68.92 (g/100g), energy and total fiber were 481.77 Kcal/100g and 1.08 (g/100g), respectively.


 

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How to Cite
Kunyanee, K. . ., & Sungin, P. . . (2020). The Effect of Gur Gum on the Qualities of Gluten Free Crispy Waffle from Sweet Purple Potato Flour. Dusit Thani College Journal, 13(1), 315–329. Retrieved from https://so01.tci-thaijo.org/index.php/journaldtc/article/view/241023
Section
Research Article

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