Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers

Table 1

Experimental design matrix for manufacture of low-fat biscuits.

Expt. No.	Coded form				Physical parameters					Sensory parameters
	𝑋1	𝑋2	𝑋3	𝑋4	Diameter (cm)	Thickness (cm)	Spread ratio	Hardness (N)	Stress-strain; ratio	Colour	Texture	Taste	Flavour	Overall acceptability
1	−1	−1	−1	−1	6.28	0.64	9.81	49.32	1.660	3.72	3.89	4.25	4.03	4.14
2	+1	−1	−1	−1	6.42	0.64	10.03	36.59	0.760	3.50	4.08	3.75	3.83	3.79
3	−1	+1	−1	−1	6.65	0.57	11.67	25.07	0.574	3.20	4.00	3.40	3.60	3.30
4	+1	+1	−1	−1	6.55	0.73	8.97	39.82	1.067	4.25	3.75	3.25	3.25	3.38
5	−1	−1	+1	−1	6.63	0.63	10.52	35.53	0.829	3.75	4.00	3.13	3.13	3.13
6	+1	−1	+1	−1	6.82	0.57	11.96	31.62	0.796	3.40	3.50	3.40	3.40	3.40
7	−1	+1	+1	−1	6.42	0.67	9.58	84.02	3.193	3.20	3.30	3.47	3.36	3.31
8	+1	+1	+1	−1	6.88	0.59	11.66	31.85	0.669	3.17	3.40	3.70	3.40	3.16
9	−1	−1	−1	+1	6.28	0.62	10.13	27.92	0.578	4.00	4.25	4.13	4.13	4.25
10	+1	−1	−1	+1	6.08	0.72	8.44	50.66	1.508	3.75	3.95	3.60	3.70	3.97
11	−1	+1	−1	+1	6.36	0.65	9.78	53.30	1.417	4.17	3.75	3.92	4.00	4.04
12	+1	+1	−1	+1	6.70	0.67	10.00	40.16	1.035	4.83	3.45	2.92	3.17	3.04
13	−1	−1	+1	+1	6.28	0.72	8.72	42.92	1.312	3.10	3.60	3.35	3.20	3.45
14	+1	−1	+1	+1	7.02	0.72	9.75	32.23	0.586	3.50	3.50	3.25	3.42	3.33
15	−1	+1	+1	+1	6.88	0.64	10.75	61.90	1.995	3.10	3.53	3.33	3.39	3.00
16	+1	+1	+1	+1	6.83	0.67	10.19	42.67	1.022	3.75	3.50	3.25	3.00	3.25
17	−α	0	0	0	6.12	0.65	9.42	48.08	1.396	3.92	3.92	3.58	3.50	3.71
18	+α	0	0	0	7.03	0.71	9.90	34.12	0.906	3.60	3.75	3.50	3.58	3.25
19	0	−α	0	0	6.32	0.72	8.78	55.70	1.531	4.10	3.60	3.70	3.50	3.70
20	0	+α	0	0	6.70	0.65	10.31	59.22	1.734	3.20	3.25	2.88	2.88	2.88
21	0	0	−α	0	6.23	0.63	9.89	62.01	1.698	3.70	3.71	3.21	3.12	3.12
22	0	0	+α	0	6.90	0.58	11.90	33.50	0.864	3.00	3.40	3.10	3.10	2.36
23	0	0	0	−α	6.67	0.64	10.42	38.38	0.756	3.40	4.00	3.50	3.40	3.50
24	0	0	0	+α	6.75	0.73	9.25	45.64	1.475	3.30	3.33	3.17	3.25	3.40
25	0	0	0	0	6.50	0.58	11.21	68.04	1.587	3.50	3.60	3.50	3.50	3.50
26	0	0	0	0	6.57	0.60	10.95	70.11	1.647	3.60	3.50	3.40	3.40	3.40
27	0	0	0	0	6.50	0.60	10.83	67.04	1.555	3.60	3.50	3.55	3.30	3.45
28	0	0	0	0	6.60	0.62	10.65	67.77	1.582	3.50	3.55	3.50	3.40	3.50
29	0	0	0	0	6.50	0.60	10.83	69.14	1.657	3.50	3.60	3.40	3.40	3.44
30	0	0	0	0	6.60	0.60	11.00	71.54	1.648	3.60	3.53	3.35	3.35	3.40
31	0	0	0	0	6.58	0.62	10.61	67.98	1.624	3.55	3.50	3.56	3.31	3.50
32	0	0	0	0	6.58	0.62	10.61	67.20	1.611	3.58	3.57	3.40	3.40	3.43

𝑋₁: sugar, 𝑋₂: composite fat, 𝑋₃: ammonium bicarbonate, 𝑋₄: water, MD: maltodextrin, GG: guar gum, A.B.: ammonium bicarbonate; figures in bold are maximum values, and figures in italics are minimum values.