Effect of Shortenings and Sugar Contents on Shape and Sensory Attributes of Short-dough Biscuits

Abstract

The study was aimed to evaluate the effect of shortenings (20-40 parts) and sugar (35-65 parts) contents on shape (diameter, thickness, spread ratio, and expansion ratio) and sensory attributes (color and appearance, crispness, mouthfeel, taste and flavor, and overall acceptance) of short-dough biscuits. An increase in sucrose and shortening contents significantly increased (p<0.05) diameter, and spread ratio, but significantly decreased (p<0.05) the thickness. The expansion ratio was increased with an increase in sucrose and shortening content, but a reverse effect was observed at the high contents of the other. As for the sensory attributes, each attribute was affected differently by the shortenings and sugar contents. This study revealed that the increase in shortenings and sugar contents does not necessarily increase the sensory perceptions of the biscuits. The results can be used to enhance the shape and sensory attributes of short-dough biscuits.