Correlation of Fatty Acid Chain Length Used in the Biscuit Formulation with the Biscuits Texture Profile

Abstract Vegetable fat plays an important role in determining the texture profile of biscuits and other bakery products. Fat structure and its fatty acid composition have a considerable impact on the mouthfeel, texture, and sensorial properties. Shrewsbury biscuits were made using different fat blends of Palm Kernel Oil, Hydrogenated Palm kernel oil, Palm Oil, Inter-esterified fats and were analyzed for texture profile and extensibility. The fat blends used were analyzed for gas chromatography and solid fat content using NMR and scanning electron microscopy. The TPA result showed that an increase in content of C18 (18 carbon atom chain length) leads to an increase in hardness, adhesiveness, chewiness, springiness, and gumminess while decreasing fracturability. An increase in C12 (12-carbon atom chain length) content leads to a decrease in hardness, chewiness, springiness, gumminess, fracturability, and a marginal increase in adhesiveness. A decrease in the content of C16 (16 carbon atom chain length) results in a decrease in hardness, chewiness, springiness, gumminess, fracturability, and a marginal increase in adhesiveness.