Effect of Isomalt and Maltodextrin on Physical, Textural and Sensory Properties of Sugar-Free biscuit with oat flour

Biscuit is one of the most important bakery products that because of suitable sensory specifications, easiness of consumption and long shelf life has acceptability in all age groups in the society. Nowadays, food industry interests in natural, sugar free, functional and high nutritional products. For achieving the foresaid goal, we used natural sweetener and oat flour for producing biscuit in three stages. In the first stage, bitterness removing, peeling and grinding of oat flour have been done. In the second stage, in order to optimize production of sugar free biscuit, Maltodextirine, Isomalt and oat flour have been determined in five levels. Then, by planning the slight factorial in central compound plan, different treatments were produced on the basis of variable levels. Then biscuit samples were subjected to the physical (thickness average, ratio of surface to thickness, and density), textual and sensory analysis. The results showed that none of the variables had any effects in level of p