Eureka! Institutional Repository

The purpose of this dissertation was to development and examine the physicochemical properties (color and texture) and sensory parameters of corn wafers. Baking was conducted at various temperature 260οC, 270οC and 280οC, pressures 120bar, 140bar and 160bar and baking times 7,4sec, 8,5sec and 9,6sec. According to the findings of this study, corn wafers baked at higher temperatures exhibited less bright and yellow hues (lower L* and b* values) compared to lower baking temperatures. The produces of higher temperatures and baking times resulted in increased hardness, reduced elasticity, chewiness, cohesiveness, and increased crispiness compared to corn wafers baked at lower temperatures and times. Sensory evaluation of the corn wafers showed that the samples baked at intermediate temperature, low pressure, and baking time were the most preferred, with a relatively firm texture and neutral characteristics. Furthermore, with an increase in temperature and baking time, the corn wafers had a darker color (brown), required fewer bites to complete mastication, were more brittle, and less crispy. In conclusion, intermediate baking temperature and minimal baking time led to products with acceptable texture, desirable sensory attributes.