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doi:10.1094/CFW-55-1-0009 |
VIEW ARTICLE And the PDC Winner Is: KSU’s Sweet-Tasting and Gluten-Free Waffle Cones!: Winner of the 2009 AACC International Student Division Product Development Competition M. J. Daniel and A. L. Dodd. Kansas State University, Manhattan, KS, U.S.A. Cereal Foods World 55(1):9-11. A team from Kansas State University won the 2009 AACC International Student Division Product Development Competition with their Gluten-Free Fun Flavored Waffle Cones. Their waffle cones, made with brown rice flour as an alternative to wheat flour, are available in vanilla, cinnamon, strawberry, and chocolate flavors. Both ready-made cones, to be marketed in grocery stores, and dry mixes, to be sold to ice cream shops, were developed to meet a wide consumer base with a special interest in meeting the needs of individuals with celiac disease. When the waffle cones were subjected to a consumer test encompassing 37 people, overall acceptance, appearance, flavor, and texture in hand scored above 7.0 on a 9.0 hedonic scale. When looking at the cost analysis, it would be possible to sell ready-made cones in boxes of six for $4.99 and one-pound bags of dry mix for $3.99.
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