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 responses^a.

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

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