## 3 Results and Discussion
### Sensory Properties of Shortbread Biscuits  
Sensory analysis showed that the addition of wheat and oat fibre positively influenced all sensory attributes of the biscuits containing sucrose (Figure 1).  
Among the biscuit variants we analysed, those with sucrose combined with wheat fibre were the sweetest and received the highest ratings for appearance, taste, and overall acceptability (Figure 1a). It is probable that differences in the chemical composition of both fibres influenced the perception of sweet taste. Overall, in the sensory test, biscuits with wheat fibre received higher ratings and were judged to be sweeter than those with oat fibre (Figure 1).  
The exceptions were the biscuits with Tagatesse and those with oat fibre, which stood out for having the highest-rated appearance (Figure 1b). Studies on the effect of \(\beta\)-glucans  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Shortbread Biscuits** & **Fracturability** & **Hardness** & **Energy of Acoustic** & **Number of AE** \\
**Variant** & **(mm)** & **(N)** & **Event (m)** & **Events** \\ \hline S & 41.21 \(\pm\) 0.80 b & 30.39 \(\pm\) 10.32 b & 2025 \(\pm\) 510 b & 443 \(\pm\) 210 a \\ SWF & 40.14 \(\pm\) 0.67 aZ & 16.84 \(\pm\) 6.11 aX & 1089 \(\pm\) 321 aX & 631 \(\pm\) 299 bU \\ SOF & 40.41 \(\pm\) 0.32 aZ & 25.93 \(\pm\) 9.09 abXY & 1468 \(\pm\) 576 abX & 610 \(\pm\) 198 bUZ \\ TWF & 40.23 \(\pm\) 0.32 aZ & 42.35 \(\pm\) 9.56 aZ & 989 \(\pm\) 300 x & 20 \(\pm\) 7 x \\ TOF & 39.15 \(\pm\) 0.55 y & 30.61 \(\pm\) 4.42 y & 1274 \(\pm\) 198 x & 11 \(\pm\) 5 x \\ MWF & 38.99 \(\pm\) 0.32 y & 44.36 \(\pm\) 8.83 yZ & 3742 \(\pm\) 700 z & 476 \(\pm\) 80 z \\ MOF & 39.00 \(\pm\) 0.54 y & 26.22 \(\pm\) 4.53 xXY & 2347 \(\pm\) 352 y & 316 \(\pm\) 70 y \\ EStWF & 38.65 \(\pm\) 0.44 y & 24.27 \(\pm\) 8.35 yXY & 940 \(\pm\) 231 x & 29 \(\pm\) 14 x \\ EStOF & 37.47 \(\pm\) 0.36 x & 29.55 \(\pm\) 8.69 y & 1181 \(\pm\) 430 x & 34 \(\pm\) 11 x \\ \hline \multicolumn{5}{c}{One-way analysis of variance (ANOVA)} \\ \hline Effect added fibre & 0.002 & 0.005 & 0.018 & \(<\)0.001 \\ \hline \multicolumn{5}{c}{Two-way analysis of variance (ANOVA)} \\ \hline Effect of sweeteners & \(<\)0.001 & \(<\)0.001 & 0.045 & \(<\)0.001 \\ Effect of fibre & \(<\)0.001 & 0.027 & 0.030 & \(<\)0.001 \\ Sweeteners \(\times\) fibre & \(<\)0.001 & \(<\)0.001 & 0.025 & \(<\)0.001 \\ \hline \end{tabular} The averages in the columns for biscuits with sucrose and added fibre, which do not share a common lowercase letter (a, b, c) in the superscript, are significantly different between groups. Similarly, those without a common uppercase letter (X, Y, Z, U, W) in the superscript are significantly different between the sweetener and fibre groups (\(p<\) 0.05).  
\end{table}
Table 4: Means and \(\pm\)SDs of the mechanical and acoustic properties of shortbread biscuits.  
replacing baker's fat in shorthead biscuits have shown that oat \(\beta\)-glucan can partially replace 5% of baker's fat without negatively affecting the physical or sensory quality [39].  
Replacing sucrose with sweeteners negatively affected the sensory characteristics of the biscuits. At the same time, biscuits containing maltitol and wheat fibre had sensory qualities similar to those with sucrose alone, but were inferior to those with both sucrose and fibre (Figure 1a). Both Tagatesse and erythroid-stevia resulted in a deterioration of the sensory quality of the biscuits. No interaction was observed between the tested fibres and sweeteners concerning the perception of sweetness, taste, crispness, or overall acceptability of the biscuits.