Comparison the effect of fruits extract with fungal protease on waffle quality

The purpose of this study was investigated the effect of kiwifruit and fig extracts contain of protease enzyme as a natural additives in comparison with fungal protease enzyme on the sensory and quality properties of waffle. It was done by use of the one- way ANOVA design for three independent variables including: kiwifruit extract and fig extract (0.03 and 0.05%) and fungal protease enzyme (0.003 and 0.005%). These results suggest that pH, moisture, firmness, dough consistency, density, color and texture of waffles were improved by the addition of fungal protease enzyme and kiwifruit extract in comparison with fig extract. The dough Consistency (cm) was reduced by using protease enzyme from 8.95 ± 0.92 to 19.75 ± 1.03. The moisture content and dough density was reduced by using protease enzyme and the minim moisture and dough density was at waffle with 0.05% kiwifruit. The color index, SEM, hardness and extensibility were improved by using 0.005% protease enzyme and 0.05% kiwi fruit extract. The highest sensory properties were at sample with 0.05% kiwi fruit extract. The result demonstrated that the addition of 0.05% kiwifruit extract improved the quality of the waffle, and could replace by fungal protease enzyme for reduce cost in production.