date:Jun 09, 2012
their fat content while keeping their sensory properties unchanged.
The study
The findings comprised a sensory analysis conducted by a panel of eight assessors, aged between 25 and 36, skilled in quantitative descriptive analysis and a consumer test of 100 untrained regular short-dough biscuit consumers.
Source:Onlinelibrary. Wiley
June 2012, Volume 43, Issue 3, pages 235-245
Balancing texture and other sensory features in reduced fat short-dough biscuits