A Combination of Fat Replacers Enables the Production of Fat-reduced Shortdough Biscuits with High-sensory quality

Allgood, G., Kuter, D. J., Roll, K. T., Taylor, S. L., & Zorich, N. L. (2001). Postmarketing surveillance of new food ingredients: Results from the program with the fat replacer Olestra. Regulatory Toxicology and Pharmacology, 33, 224–233.

Anonymous (2005a) Dietary guidelines for Americans, 2005. US Department of Health and Human Services and U.S. Department of Agriculture. Washington, DC: US Government Printing Office.

Anonymous. (2005b). Position of the American Dietetic Association: Fat Replacers. Journal of the American Dietetic Association, 105, 266–275.

Anonymous (2006).Sensory analysis—Methodology – Ranking. ISO 8587. Geneva: International Organization for Standardization.

Arimi, J. M., Duggan, E., O’Sullivan, M., Lyng, J. G., & O’Riordan, E. D. (2010). Effect of water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation. Food Research International, 43, 1650–1655.

Arogba, S. S. (2001). Effect of temperature on the moisture sorption isotherm of a biscuit containing processed mango (Mangifera indica) kernel flour. Journal of Food Engineering, 48, 121–125.

Balasekaran, R., Porter, J. L., Santa Ana, C. A., & Fordtran, J. S. (2000). Positive results on tests for steatorrhea in persons consuming olestra potato chips. Annals of Internal Medizine, 132, 279–282.

Belitz, H. D., & Grosch, W. (1998). Food Chemistry. Berlin: Springer.

Bilgiçli, N., İbanoğlu, S., & Nur Herken, E. (2007). Effect of dietary fibre addition on the selected nutritional properties of cookies. Journal of Food Engineering, 78, 86–89.

Brunauer, S., Deming, L. S., Deming, W. E., & Teller, E. (1940). On a theory of the van der Waals adsorption of gases. Journal of the American Chemical Society, 62, 1723–1732.

Capriles, V. D., Soares, R. A. M., Pinto Silva, M. E. M., & Areas, J. A. G. (2009). Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks. International Journal of Food Science & Technology, 44, 1895–1901.

Conforti, F. D., Charles, S. A., & Duncan, S. E. (1996). Sensory evaluation and consumer acceptance of carbohydrate-based fat replacers in biscuits. Journal of Consumer Studies and Home Economics, 20, 285–296.

Conforti, F. D., Charles, S. A., & Duncan, S. E. (1997). Evaluation of a carbohydrate-based fat replacer in a fat-reduced baking powder biscuit. Journal of Food Quality, 20, 247–256.

Drewnowski, A., Dwyer, J., & Nordensted, K. (1997). Replacing sugar and fat in cookies: Impact on product quality and preference. Food Quality and Preference, 9, 13–20.

Egger, G., & Dixon, J. (2009). Obesity and chronic disease: always offender or often just accomplice? The British Journal of Nutrition, 102, 1238–1242.

Guemes-Vera, N., Pena-Batista, R. J., Jimenez-Martinez, C., Davila-Ortiz, G., & Calderon-Dominguez, G. (2008). Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance. Journal of the Science of Food and Agriculture, 88, 1135–1143.

Guillard, V., Bonazzi, C., Broyart, B., Guilbert, S., & Gontard, N. (2004). Moisture diffusivity and transfer modeling in dry biscuit. Journal of Food Engineering, 64, 81–87.

Hegazy, N. A., & Faheid, S. M. N. (1990). Rheological and sensory characteristics of dough and cookies based on wheat, soybean, chick pea and lupine flour. Nahrung/Food, 34, 835–841.

Heidenreich, S., Jaros, D., Rohm, H., & Ziems, A. (2004). Relationship between water activity and crispness of extruded rice crisps. Journal of Texture Studies, 35, 621–633.

Hutchings, J. B. (1999). Food colour and appearance. Gaithersburg: Aspen.

Jones, S. A. (1996). Issues in fat replacement. In S. Roller & S. A. Jones (Eds.), Handbook of Fat Replacers (pp. 3–26). Boca Raton: CRC.

Lebesi, D. M. & Tzia, C. (2009). Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food and Bioprocess Technology, doi: 10.1007/s11947-009-0181-3

Maache-Rezzoug, Z., Bouvier, J. M., Allaf, K., & Patras, C. (1998). Effect of principal ingredients in rheological behavior of biscuit dough and on quality of biscuits. Journal of Food Engineering, 36, 23–42.

Mamat, H., Abu Hardan, M. O., & Hill, S. E. (2010). Physiochemical properties of commercial semi-sweet biscuit. Food Chemistry, 121, 1029–1038.

McMinn, W. A. M., McKee, D. J., & Magee, T. R. A. (2007). Moisture adsorption behaviour of oatmeal biscuit and oat flakes. Journal of Food Engineering, 79, 481–493.

Moneret-Vautrin, D. A., Guérin, L., Flabbee, J., Frémont, S., Kanny, G., & Morisset, M. (1999). Cross-allergenicity of peanut and lupine: The risk of lupine allergy in patients allergic to peanuts. The Journal of Allergy and Clinical Immunology, 104, 883–888.

O’Mahony, M. (1985). Sensory evaluation of food. New York: Marcel Dekker.

Pareyt, B., Brjis, K., Delcour, J. A., Geosaert, H., Kerckhofs, G., Talhoui, F., et al. (2009). The role of sugar and fat in sugar-snap cookies: Structural and textural properties. Journal of Food Engineering, 90, 400–408.

Peeters, K. A. B. M., Bruijnzeel-Koomen, C. A. F. M., Chen, L., Goodman, R. E., Hefle, S. L., Knulst, A. C., et al. (2007). Lupine allergy: Not simply cross-reactivity with peanut or soy. The Journal of Allergy and Clinical Immunology, 120, 467–653.

Powers, J. J. (1988). Current practices and application of descriptive methods. In J. R. Piggott (Ed.), Sensory analysis of foods (pp. 187–266). London: Elsevier.

Sabanis, D., & Tsia, C. (2009). Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars. Food and Bioprocess Technology, 2, 68–79.

Sanchez, C., Klopfenstein, C. F., & Walker, C. E. (1995). Use of carbohydrate-based fat substitutes and emulsifying agents in reduced-fat shortbread cookies. Cereal Chemistry, 72, 25–29.

Sudha, M. L., Srivastava, A. K., Vetrimani, R., & Leelavathi, K. (2007). Fat replacement in soft dough biscuits: Its implication on dough rheology and biscuit quality. Journal of Food Engineering, 80, 922–930.

Swanson, B. R., Garden, L. A., & Parks, S. S. (1999). Effect of a carbohydrate-based fat substitute and emulsifying agent on reduced-fat peanut butter cookies. Journal of Food Quality, 22, 19–29.

Timmermann, E. O., Chirife, J., & Iglesias, H. A. (2001). Water sorption isotherms of foods and foodstuffs: BET or GAB parameters? Journal of Food Engineering, 48, 19–31.

Uysal, H., Bilgiçli, N., Demir, M. K., Elgün, A., İbanoğlu, S., & Nur Herken, E. (2007). Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. Journal of Food Engineering, 78, 1074–1078.

Van den Berg, C., & Bruin, S. (1981). Water activity and its estimation in food systems. In L. V. Rockland & G. Stewart (Eds.), Water activity: Influence on food quality (pp. 147–177). New York: Academic.

Zahn, S., Pepke, F., & Rohm, H. (2010). Effect of inulin as a fat replacer on texture and sensory properties of muffins. International Journal of Food Science & Technology, 45, 2531–2537.

Zoulias, E., Oreopoulou, V., & Tzia, C. (2000). Effect of fat mimetics on physical, textural and sensory properties of cookies. International Journal of Food Properties, 3, 385–397.

Zoulias, E., Kounalaki, E., & Oreopoulou, V. (2002a). Effect of fat and sugar replacement on cookie properties. Journal of the Science of Food and Agriculture, 82, 1637–1644.

Zoulias, E., Oreopoulou, V., & Tzia, C. (2002b). Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers. Journal of Food Engineering, 55, 337–342.