{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/42488"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/42488","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"The utilization and performance of carbohydrate-based fat replacers in southern-style baking powder biscuits","abstract":"Performance of three carbohydrate-based fat replacers (pectin, gum, and oat fiber) in a southern-style baking powder biscuit was evaluated at substituted levels of 33%, 66%, and 100%. Objectives and sensory tests were conducted on all samples. Results were compared to the control for the determination of significant differences at (p<0.05). Overall objective test results suggested that there was an increase in the degree of expansion as the level of fat replacement increased. Significantly (p<0.05) softer crusts and crumbs were observed with the fat replaced variations. All fat-substituted biscuits had significantly (p<0.05) higher moisture contents. Upon 24 and 48 hours of storage, staling was observed in all variations with the 100% variations having the most staling. There was a significant (p<0.05) caloric reduction as the level of fat replacement increased. However, this was an over-estimation of the calories provided upon human utilization. Also, the Land and b values of the crust color significantly (p<0.05) decreased with fat sUbstitution. The QDA results indicated that the panelists observed the degree of browning, cell size, dryness, and tenderness significantly (p<0.05) decreased whereas, perceived cohesiveness significantly (p<0.05) increased as the level of fat replacement increased. Bitterness also increased as the fat replacement level increased. The general population with an Appalachian influence \"moderately liked\" the control and oat-based 33% and 66% variations which were selected on the basis of the QDA results. Overall, the fat substituted variations with the most desirable characteristics were the pectin and oat-based 33% biscuits. The 100% variations would be the most beneficial in caloric reduction, however, their attributes would not be representative of an \"ideal\" Southern-style baking powder biscuit.","abstract_html":"Performance of three carbohydrate-based fat replacers (pectin, gum, and oat fiber) in a southern-style baking powder biscuit was evaluated at substituted levels of 33%, 66%, and 100%. Objectives and sensory tests were conducted on all samples. Results were compared to the control for the determination of significant differences at (p&lt;0.05). Overall objective test results suggested that there was an increase in the degree of expansion as the level of fat replacement increased. Significantly (p&lt;0.05) softer crusts and crumbs were observed with the fat replaced variations. All fat-substituted biscuits had significantly (p&lt;0.05) higher moisture contents. Upon 24 and 48 hours of storage, staling was observed in all variations with the 100% variations having the most staling. There was a significant (p&lt;0.05) caloric reduction as the level of fat replacement increased. However, this was an over-estimation of the calories provided upon human utilization. Also, the Land and b values of the crust color significantly (p&lt;0.05) decreased with fat sUbstitution. The QDA results indicated that the panelists observed the degree of browning, cell size, dryness, and tenderness significantly (p&lt;0.05) decreased whereas, perceived cohesiveness significantly (p&lt;0.05) increased as the level of fat replacement increased. Bitterness also increased as the fat replacement level increased. The general population with an Appalachian influence &quot;moderately liked&quot; the control and oat-based 33% and 66% variations which were selected on the basis of the QDA results. Overall, the fat substituted variations with the most desirable characteristics were the pectin and oat-based 33% biscuits. The 100% variations would be the most beneficial in caloric reduction, however, their attributes would not be representative of an &quot;ideal&quot; Southern-style baking powder biscuit.","abstract_has_math":false,"creators":["Charles, Stacey A."],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Human Nutrition and Foods","degree_department":"Human Nutrition and Foods","school":null,"contributors":[],"advisors":[],"committee_chairs":["Conforti, Frank D."],"committee_members":["Duncan, Susan E.","Barbeau, William E."],"year":1994,"date_issued":"1994-06-04","date_published":"1994-06-04","updated_at":"2026-07-22T22:20:38Z","subjects":[],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-05042010-020335"],"render_values":[{"text":"etd-05042010-020335","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/42488","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Conforti, Frank D."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Duncan, Susan E.","Barbeau, William E."]},{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition and Foods"]},{"key":"dc:creator","label":"Author","values":["Charles, Stacey A."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:35:36Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:35:36Z","2010-05-04"]},{"key":"dc:date.issued","label":"Date","values":["1994-06-04"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition and Foods"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-05042010-020335"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/42488"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Performance of three carbohydrate-based fat replacers (pectin, gum, and oat fiber) in a southern-style baking powder biscuit was evaluated at substituted levels of 33%, 66%, and 100%. Objectives and sensory tests were conducted on all samples. Results were compared to the control for the determination of significant differences at (p<0.05). Overall objective test results suggested that there was an increase in the degree of expansion as the level of fat replacement increased. Significantly (p<0.05) softer crusts and crumbs were observed with the fat replaced variations. All fat-substituted biscuits had significantly (p<0.05) higher moisture contents. Upon 24 and 48 hours of storage, staling was observed in all variations with the 100% variations having the most staling. There was a significant (p<0.05) caloric reduction as the level of fat replacement increased. However, this was an over-estimation of the calories provided upon human utilization. Also, the Land and b values of the crust color significantly (p<0.05) decreased with fat sUbstitution. The QDA results indicated that the panelists observed the degree of browning, cell size, dryness, and tenderness significantly (p<0.05) decreased whereas, perceived cohesiveness significantly (p<0.05) increased as the level of fat replacement increased. Bitterness also increased as the fat replacement level increased. The general population with an Appalachian influence \"moderately liked\" the control and oat-based 33% and 66% variations which were selected on the basis of the QDA results. Overall, the fat substituted variations with the most desirable characteristics were the pectin and oat-based 33% biscuits. The 100% variations would be the most beneficial in caloric reduction, however, their attributes would not be representative of an \"ideal\" Southern-style baking powder biscuit."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["BTD"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["The utilization and performance of carbohydrate-based fat replacers in southern-style baking powder biscuits"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Conforti, Frank D."],"dc:contributor.committeemember":["Duncan, Susan E.","Barbeau, William E."],"dc:contributor.department":["Human Nutrition and Foods"],"dc:creator":["Charles, Stacey A."],"dc:date.accessioned":["2014-03-14T21:35:36Z"],"dc:date.available":["2014-03-14T21:35:36Z","2010-05-04"],"dc:date.issued":["1994-06-04"],"dc:description.abstract":["Performance of three carbohydrate-based fat replacers (pectin, gum, and oat fiber) in a southern-style baking powder biscuit was evaluated at substituted levels of 33%, 66%, and 100%. Objectives and sensory tests were conducted on all samples. Results were compared to the control for the determination of significant differences at (p<0.05). Overall objective test results suggested that there was an increase in the degree of expansion as the level of fat replacement increased. Significantly (p<0.05) softer crusts and crumbs were observed with the fat replaced variations. All fat-substituted biscuits had significantly (p<0.05) higher moisture contents. Upon 24 and 48 hours of storage, staling was observed in all variations with the 100% variations having the most staling. There was a significant (p<0.05) caloric reduction as the level of fat replacement increased. However, this was an over-estimation of the calories provided upon human utilization. Also, the Land and b values of the crust color significantly (p<0.05) decreased with fat sUbstitution. The QDA results indicated that the panelists observed the degree of browning, cell size, dryness, and tenderness significantly (p<0.05) decreased whereas, perceived cohesiveness significantly (p<0.05) increased as the level of fat replacement increased. Bitterness also increased as the fat replacement level increased. The general population with an Appalachian influence \"moderately liked\" the control and oat-based 33% and 66% variations which were selected on the basis of the QDA results. Overall, the fat substituted variations with the most desirable characteristics were the pectin and oat-based 33% biscuits. The 100% variations would be the most beneficial in caloric reduction, however, their attributes would not be representative of an \"ideal\" Southern-style baking powder biscuit."],"dc:description.degree":["Master of Science"],"dc:format.medium":["BTD"],"dc:format.mimetype":["application/pdf"],"dc:identifier.other":["etd-05042010-020335"],"dc:identifier.uri":["http://hdl.handle.net/10919/42488"],"dc:language.iso":["en"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["The utilization and performance of carbohydrate-based fat replacers in southern-style baking powder biscuits"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Human Nutrition and Foods"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:20:38Z"}