Our results with fat- and sugar-reduced biscuits manufactured
in industrial conditions are in agreement with results from biscuits
made in laboratory conditions.
The results depended on the type of biscuit, but some points can
be emphasised. A reduction in fat content is more difficult to perceive
than a reduction in sugar content, and this reduction sometimes
induces a reduction of sweetness. Fat- or sugar-reduced
dry biscuits are less liked than the standard biscuits only when
they are perceived as less sweet. These results suggest that from
a sensory point of view, it is easier to reduce the fat than the sugar
content, at least when products are not perceived as less sweet.