High-Fiber Belgian Waffles: Quality Characteristics and Consumer Acceptance, Product-Elicited Emotions, and Purchase Intent Evaluated by the Millennial Consumers

Authors: VELASQUEZ, ANDREA - Louisiana State University; FREIRE, BRANDON - Louisiana State University; Ardoin, Ryan; TUURI, GEORGIANNA - Louisiana State University; WATTS, EVELYN - Louisiana State University; KING, JOAN - Louisiana State University; YUPENG, GAO - Louisiana State University; PRINYAWIWATKUL, WITOON - Louisiana State University

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/25/2025
Publication Date: N/A
Citation: N/A

Interpretive Summary: Consumption of dietary fiber has been associated with lowering "bad" cholesterol levels and reducing risk of cardiovascular disease. So-called ultra-processed foods are widely consumed in the US, but often lack key nutrients such as fiber. This study invested the potential for fiber addition in Belgian waffles up to and exceeding "high fiber" standards (at least 5 g fiber per serving). Physical and sensory properties of waffles containing 0, 5, 10, and 15 g added fiber per serving were tested. Increased fiber resulted in discoloration and altered texture of waffles. However, high fiber waffles were still acceptable to consumers and generated positive emotions. After consumers were given fiber content claims, their acceptance of high fiber samples exceeded that of the control sample with no added fiber. These results highlight the importance of fiber claims in new products, and the potential to add dietary fiber to Belgian waffles without diminishing end-use quality. This research presents one application of straightforward fiber fortification to meet the needs of increasingly convenience-oriented and health-conscious consumers.

Technical Abstract: Dietary fiber can help reduce LDL cholesterol and lower risk of cardiovascular diseases. This study evaluated the physicochemical properties and consumer perception of “high-fiber” (> 5 g/serving) Belgian waffles, formulated with varying levels of soluble dietary fiber <1g (control), 5 g, 10 g, and 15 g fiber/serving. Waffles weight loss, color, and texture profile were measured. Participants (N = 120; 95% millennial consumers) rated liking of six attributes [9-point-hedonic-scale]; brown-color, softness, and chewiness [just-about-right scale]; purchase-intent (PI) [yes/no]; and product-elicited-emotions [check-all-that-apply]. Overall liking (OL) and PI were evaluated before and after a high-fiber-health-claim (HFHC). Data were analyzed (a=0.05) using ANOVA, t-test, McNemar test, Cochran’s Q test, and penalty analysis. Increasing fiber did not significantly affect liking of waffle aroma, texture, flavor or OL. Waffles became lighter-yellow at the two highest fiber addition levels (greater L* and b* values), resulting in slightly decrease color liking. Waffles at 15 g fiber/serving, became significantly less cohesive and chewy; however, texture liking did not significantly decrease. After participants read the HFHC, high-fiber samples outperformed the control, in OL and PI scores, and high-fiber waffles generated positive emotions. Although added-fiber physically affected color and texture, high-fiber waffles were acceptable to consumers.