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

Table 4

Verification of the models by comparing the experimental values with the predicted values.

Response	Predicted value	Experimental value*
Spread ratio	11.92	10.93 ± 0.06
Hardness, N	25.07	31.47 ± 1.02
Stress-strain ratio	0.409	0.599 ± 0.017
Overall acceptability	4.53	4.17 ± 0.41

 *Average of ten experiments.