date:Apr 23, 2014
ent, or fatty acid profiles in biscuits over time, confirming their high stability. The quantitative descriptive analysis showed that the TS and low SFA shortbreads have similar sensory profiles, and the consumer tests indicated that the low SFA shortbreads were well liked.
The researchers conclude by noting that consumers concern about obesity, diseases, and low fat foods is increasing. Therefore, one of the aims of the food industry is the production of fat-reduced products characterised by t