HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation

- Two different carbohydrate-based ingredients (inulin and hydroxypropyl methylcellulose) were used as fat replacers in cookies.
- Level and type of fat replacer influence the texture characteristics of biscuits and their sensory qualities.
- Texture of low-fat biscuits are harder and with higher sound emissions than for the control biscuits.
- Fat replacement up to 15% provided acceptable biscuits for consumers.

Because a high fat content in foods is associated with health disorders, consumers demand low fat products, but without any loss of their texture quality. The instrumental texture and sensory properties of biscuits in which 15 and 30 g/100 g of the fat has been replaced by two different carbohydrate-based fat replacers (inulin and hydroxypropyl methylcellulose) were studied. The instrumental texture measurements showed that inulin and hydroxypropyl methylcellulose (HPMC) biscuits were harder and the sound emissions were higher than for the control biscuits. The trained sensory panel rated the biscuit with 15 percent fat replacement by inulin as crisper than the control. The consumer study revealed that fat replacement up to 15 g/100 g with inulin or HPMC provided acceptable biscuits, but higher replacement decreased the overall acceptability.