Development of Sweet Potato Flavored Waffle Shortbread
Commercial waffles have simple nutrition,high moisture content,are prone to mildew,and taste soft rather than crisp.To develop a waffle with low moisture content,storable and nutrient-rich and balanced,this study added sweet potato puree,which provides plant dietary fiber,to the waffle raw materials,and proposed to use the"high temperature and short-time shaping+low temperature and long-time baking"process to prepare sweet potato flavored waffle shortbread.According to the response surface test,the optimal formula was 57％sugar,97％egg liquid and 192％sweet potato milk.The optimal process was obtained by single factor and orthogonal tests with high temperature and short-time shaping at 200℃/15 s and low temperature and long-time baking at 90℃/20 min.The research and development of this product not only provides a new idea for the sweet potato processing industry but also provides a research basis for waffle process innovation and product development.
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