Research Article
Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers
Table 3
ANOVA for the overall effect of processing parameters on the sensory responsesa.
| Responses | Mean squares
| Colour | Texture | Taste | Flavour | Overall acceptability |
| Total individual effect of processing parameters |
| Sugar | 0.1553 | 0.0678 | 0.1575*** | 0.1409** | 0.1100* | Fat | 0.2152* | 0.0681 | 0.1924*** | 0.1307** | 0.2214*** | Ammonium bicarbonate | 0.4030*** | 0.1015** | 0.25*** | 0.1921*** | 0.4377*** | Water | 0.1559 | 0.0393 | 0.0465 | 0.0251 | 0.0322 |
| Combined effect of all processing parameters |
| Linear level | 0.4149*** | 0.2577*** | 0.238*** | 0.2368*** | 0.5802*** | Quadratic level | 0.0665 | 0.0779* | 0.0354 | 0.0532 | 0.1666** | Interactive level | 0.2267** | 0.0034 | 0.1782*** | 0.107** | 0.0850 |
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āaSignificant at *10%, **5%, and ***1%.
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