Effect of fat reduction and DATEM addition on physical and rheological properties of biscuits is shown in Table 2.
It was found that by reducing fat and DATEM up to certain amount, the thickness of the biscuits reduced significantly (p [greater than or equal to] 0.
05), but DATEM didn't show significant effect (Fig.
In comparison with fat, the effect of DATEM was lower in weight changes.
5, using higher amounts of DATEM partly covered the effect of fat reduction and resulted in less hardness.
Samples with fat reduction of 28 percent and DATEM addition of 0.
81 percent DATEM addition have the most desirability.
Addition of DATEM affected the quality of fat-reduced biscuits.