Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.5%, maltodextrin 10.4–24%, and guar gum 0.1–0.5%), ammonium bicarbonate 0.5–2.5%, and water 20–24% for production of low-fat biscuits. Diameter and stress-strain ratio decreased significantly with increase in the amount of sugar. There was a significant decrease in spread ratio at high amount of water. Hardness was significantly affected by the interactions of ammonium bicarbonate with sugar and fat . The optimum level of ingredients obtained for low-fat biscuits was sugar 31.7？g, fat 13.55？g, maltodextrin 21.15？g, guar gum 0.3？g, ammonium bicarbonate 2.21？g, and water 21？mL based on 100？g flour. The fat level in the optimised low-fat biscuit formulation was found to be 8.48% as compared to 22.65% in control; therefore, the reduction in fat was 62.5%. 1. Introduction The Indian bakery industry is the largest of the food processing industries, estimated to be over $1,400 million. The major products within this industry include bread, cakes, pastries, and biscuits. Short dough biscuits are products made from soft and weak wheat flours and are characterised by a formula high in sugar and shortening. Fat in a biscuit formulation has a multifaceted function. It is the principal ingredient responsible for tenderness, keeping quality, grain, and texture, and adding richness to biscuits [1]. The food industry is primarily driven by consumer health trends. A present day dietary concern is the consumption of a large amount of fat and sugar. With the growing incidence of obesity and diabetes, low calorie foods have gained immense popularity. Most well-maintained strategies in terms of fat reduction diets involve either the use of low-fat foods or fat substitutes or modifications such as trimming of fat from foods. So, the use of fat mimetics instead of conventional fats and oils helps in reducing calorie intake, whereas fat substitutes are either resistant to digestive lipases or partially digested [2, 3]. Fat replacers are grouped broadly into either lipid-, carbohydrate-, or protein-based materials. Carbohydrate-based replacers incorporate water into a gel type structure, resulting in lubricant or flow properties similar to those of fats in some food systems. It is likely that desirable textures can be achieved using these types of substitutes, and there are few regulatory obstacles regarding any toxicological potential
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