Data used in the article ‘Effect of fat replacement with HPMC and lecithin stabilised nanoemulsion on the physical characteristics and sensory attributes of short dough biscuits’

This dataset contains data obtained from experimental work on the application of a complex nanoemulsion (CNE) made of extra virgin olive oil and stabilised with hydroxypropyl methylcellulose (HPMC) and lecithin on short-dough biscuits. Four dough and biscuit formulations were evaluated including a control (butter), three formulations where 33% of the butter was replaced with extra virgin olive oil (EVOO), with CNE, and with the individual ingredient of the nanoemulsion added separately (INE). Data was obtained using a texture analyser (dough hardness, biscuit fracture strength and the fracturability, and oil migration), moisture balance (biscuit moisture), water activity meter (biscuit water activity), oven (weight loss during baking), digital calliper (biscuit dimensions), Confocal Laser Scanning Microscopy and Scanning Electron Microscopy (dough and biscuit microstructure), and quantitative descriptive sensory analysis with a trained sensory panel (sensory profiling of the biscuits).