Table 3.

Shortening substitutes and their potential effect on biscuit quality

Fat substitute	Nature	Substitution rate (%)	Results	References
Inulin	Non-digestible dietary fiber	20 and 25	Textural and sensory properties maintained; Dietary fiber increased, weakened lubrication of biscuit dough, reduction of energy density	Rodríguez-García et al. 2013; Błońska et al. 2014; Banerjee et al. 2014; Krystyjan et al. 2015; Onacik-Gür et al. 2015; Canalis et al. 2017
Rice starch	Complex carbohydrates	20	Native and modified rice starch effective	Lee & Puligundla 2016
Corn fiber	Complex carbohydrates	30	Fat reduction and fiber fortification	Forker et al. 2012
Lupine extract	Complex carbohydrates	30	Fat reduction and fiber fortification	Forker et al. 2012
Wheat bran fibers	Plant fibers	10, 20, and 30	Texture of biscuits was greatly dependent on the texture of the dough	Erinc et al. 2018
Candelilla wax-canola oil oleogels	Oil	30–40	Decrease of saturated fatty acids (63.4% → 32.3%)	Jang et al. 2015
Puree of canned green peas		75	Sensory assessment	Romanchik-Cerpovicz et al. 2018
Lecithin		3	Lecithin (3%, sunflower based) achieved similar sensory quality as fat biscuit	Onacik-Gür et al. 2015
Maltodextrin	Complex carbohydrates	50, 60, and 70	Texture maintained, low-fat biscuit	Sudha et al. 2007; Chugh et al. 2013
Guar gum	Complex carbohydrates	–	Low-fat biscuit	Chugh et al. 2013
Polydextrose	Complex carbohydrates	50, 60, and 70	Texture maintained	Sudha et al. 2007, Aggarwal et al. 2016
Red palm oil	Oil	–	β-carotene	van Stuijvenberg et al. 2001
Goat fat	Oil	100	Functional and nutritional properties increased	Costa et al. 2019
Flax oil	Oil	100	ω-3 fatty acids	Hassan et al. 2012
Sunflower oil	Oil	100	Free of trans and low-saturated fats	Tarancon et al. 2013; Onacik-Gür et al. 2015
Olive oil	Oil	100	Free of trans and low-saturated fats	Tarancón et al. Tarancon et al. 2013