Balancing texture and other sensory features in reduced fat short-dough biscuits

Abstract

Shortening in short-dough biscuits was replaced by a new ingredient, N-Dulge (a mixture of tapioca dextrin and tapioca starch) at two different levels (10 and 20%). The texture was balanced by replacing part of the flour with resistant starch (RS) (20 and 40%). Nine different formulations were tested by a trained panel and by consumers. The results also correlated with the textural characteristics. The trained panel results showed that the fat replacer increased the hardness and crumbliness, and that these effects were balanced out by the addition of RS. These results correlated well with the instrumental texture parameters. The consumers did not find significant differences in acceptability between the control biscuits (no replacement) and the biscuits with 10% of fat replaced by N-Dulge and 20% of flour replaced by RS.