Data used in the article ï¿½Soluble fibres as sucrose replacers: effects on physical and sensory properties of sugar-reduced short-dough biscuitsï¿½

How to cite this Dataset

Nguyen, Thao Hoang Thu, Ding, Rui, Chatzifragkou, Afroditi, Methven, Lisa and Rodriguez-Garcia, Julia (2022): Data used in the article ï¿½Soluble fibres as sucrose replacers: effects on physical and sensory properties of sugar-reduced short-dough biscuitsï¿½. University of Reading. Dataset. https://doi.org/10.17864/1947.000384

Description

This dataset contains data obtained from experimental work on the chemical, physical and sensorial characterisation of dough and biscuits when reducing 30% of sugar by replacing sucrose with four different soluble fibres (NutrioseÂ® FM06, PromitorÂ® 70R, OraftiÂ® HIS, and Fibrulineï¿½ Instant). Data was obtained using a High Performance Liquid Chromatography (HPLC) method to analyse the degree of polymerisation of the fibres; a rheometer (viscoelastic properties of doughs); a standard balance, a moisture balance and water activity analyser (weight loss, moisture and water activity of biscuits); a caliper (dimensions of biscuits); texture analyser (resistance to penetration, number of peaks, breaking strength and fracturability); colorimeter (CIEL*a*b* coordinates), and the trained sensory panel (biscuit profiling).

Resource Type:

Dataset

Creators:

Nguyen, Thao Hoang Thu