University of Reading Research Data Archive

Data used in the article �Soluble fibres as sucrose replacers: effects on physical and sensory properties of sugar-reduced short-dough biscuits�

How to cite this Dataset


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 (Nutriose® FM06, Promitor® 70R, Orafti® HIS, and Fibruline� 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 ORCID logoORCID:, Ding, Rui, Chatzifragkou, Afroditi ORCID logoORCID:, Methven, Lisa ORCID logoORCID: and Rodriguez-Garcia, Julia ORCID logoORCID:
Rights-holders: Thao H. T. Nguyen, University of Reading
Data Publisher: University of Reading
Publication Year: 2022
Data last accessed: 8 April 2024
Metadata Record URL:
Organisational units: Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Participating Organisations: University of Reading
Keywords: sugar replacement, short-dough biscuit, dextrin, inulin, texture, sensory profiling
Data Availability: OPEN


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