Sensory evaluation and storage stability of fat reduced shortdough biscuit using hydrolysable tannin encapsulated double emulsion as fat replacer

Abstract

The aim of this study was to assess the organoleptic acceptability and storage stability of formulated fat reduced shortdough biscuit with hydrolysable tannin encapsulated double emulsion as fat replacer. The sensory acceptability of the biscuit samples was evaluated by using fuzzy logic and quantitative descriptive analysis. Primarily, none of the fat replaced samples showed astringency due to the presence of hydrolysable tannin. The 40% fat replaced shortdough biscuits was perceived best in accordance to the sensory attributes. The shelf life of the biscuits was obtained as 98 days considering moisture adsorption to be the limiting factor for safe storage. The degradation of hydrolysable tannins was modelled into zero order (Radj2 = 0.969) and first order kinetics (Radj2 = 0.995) that exhibited good fit with the experimental data. There was no significant change in colour; however, the hardness of shortdough biscuits decreased owing to the change in moisture content during storage. The low value of zero order and first order kinetics constant revealed slow rate of degradation for hydrolysable tannin in the shortdough biscuits. Thus, the developed fat reduced shortdough biscuits are healthier alternatives as compared to the control, possessing functional properties, without imparting undesirable flavour from hydrolysable tannin.