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.