Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality Original Research Article

In order to develop low calorie soft dough biscuits, fat in the biscuit formulation was reduced from 20% (control) to 10%, 8%, and 6% levels, respectively. Changes in the rheological properties of the dough due to fat reduction were studied using research water absorption meter (RWAM), Brabender Farinograph and Texture analyzer. As the fat level decreased, the dough hardness increased and the extrusion time of biscuit dough, as measured in RWAM, increased from 43 s (20%) to 167 s (6%) and the farinograph biscuit dough consistency increased from 180 to 540 Brabender Units (BU). The texture analyzer showed an increase in dough hardness from 20.78 N to 44.08 N. Replacing fat with equal quantities of maltodextrin and polydextrose reduced the dough consistency and dough hardness, to some extent. Addition of glycerol mono stearate and guar gum had a positive effect on dough consistency and hardness. Effect of fat reduction had a negative effect on biscuits texture. Biscuit texture improved significantly, when fat was replaced with maltodextrin. Further improvement in biscuit texture was noted when either glycerol mono stearate or guar gum was used along with maltodextrin.