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

Table 2

ANOVA for the overall effect of processing parameters on the physical and textural responses^a.

Responses	Mean squares
	Diameter (cm)	Thickness (cm)	Spread ratio	Hardness (N)	Stress-strain ratio
Total individual effect of processing parameters
Sugar	0.1106***	0.0046***	1.3295**	613.2477***	0.6928**
Fat	0.0612*	0.0031**	1.1300**	269.4439*	0.3601
Ammonium bicarbonate	0.1537***	0.0026**	1.4404**	424.7674**	0.4937*
Water	0.0217	0.0059***	1.2738**	353.4363**	0.1897
Combined effect of all processing parameters
Linear level	0.3164***	0.0046***	1.9498***	188.1162	0.4062
Quadratic level	0.0108	0.0070***	1.5964**	171.7865	0.3586
Interactive level	0.0356	0.0029**	0.9737*	238.5898*	0.4685*

 ^aSignificant at *10%, **5%, and ***1%.