Development of a healthy biscuit: an alternative approach to biscuit manufacture

Abstract

Objective: Obesity (BMI >30) and related health problems, including coronary heart disease (CHD), is without question a public health concern. The purpose of this study was to modify a traditional biscuit by the addition of vitamin B 6 , vitamin B 12 , Folic Acid, Vitamin C and Prebiotic fibre, while reducing salt and sugar.Design: Development and commercial manufacture of the functional biscuit was carried out in collaboration with a well known and respected biscuit manufacturer of International reputation. The raw materials traditionally referred to as essential in biscuit manufacture, i.e. sugar and fat, were targeted for removal or reduction. In addition, salt was completely removed from the recipe.Participants: University students of both sexes (n = 25) agreed to act as subjects for the study. Ethical approval for the study was granted by the University ethics committee. The test was conducted as a single blind crossover design, and the modified and traditional biscuits were presented to the subjects under the same experimental conditions in a random fashion. Results:No difference was observed between the original and the modified product for taste and consistency (P > 0.05). The modified biscuit was acceptable to the consumer in terms of eating quality, flavour and colour. Commercial acceptability was therefore established. Conclusion:This study has confirmed that traditional high-fat and high-sugar biscuits which are not associated with healthy diets by most consumers can be modified to produce a healthy alternative that can be manufactured under strict commercial conditions.

The effect of macro- and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people

“…In a previous paper, the protein content of a standard short dough biscuit 100 g −1 . 19 Higher fat, protein and energy levels are found in products such as commercial shortcake biscuits, at 28.4 g 100 g −1 , 6.3 g 100 g −1 and 520 kcal 100 g −1 , respectively.…”

“…The biscuits produced in this study were of the short dough type, typically made from soft and weak wheat flours and characterised by a formula high in sugar and fat. The high quantities of sugar and fat in the dough allow plasticity and cohesiveness without the formation of an elastic gluten network . Biscuits usually show a substantial increase in diameter during baking that is attributed to the gluten which forms a collapsible film .…”

“…The high quantities of sugar and fat in the dough allow plasticity and cohesiveness without the formation of an elastic gluten network. 19 Biscuits usually show a substantial increase in diameter during baking that is attributed to the gluten which forms a collapsible film. 20 The GF biscuit increased similarly in size post baking due to xanthan gum which can mimics the visco-elastic properties of gluten.…”

Ação antagonista de lactobacillus acidophilus frente a estirpes patogênicas inoculadas em leite fermentado

“…2,3 Os leites fermentados são definidos como produtos resultantes da fermentação do leite, por fermentos láticos próprios, que devem ser viáveis, ativos e abundantes no produto final durante o prazo de validade. 4 As culturas probióticas são suplementos microbianos viáveis, o que inclui bactérias láticas e leveduras na forma de células liofilizadas ou de produto fermentado, que aumentam de maneira significativa o valor nutritivo e terapêutico dos alimentos, além de contribuírem para conservação e características sensoriais do produto final [5][6][7] . Os microrganismos probióticos mais empregados são os dos gêneros Lactobacillus e Bifidobacterium; pertencentes à lista "Generally Recognized as Safe" (GRAS) do "Codex Alimentarius".…”

The use of statistical software in food science and technology: Advantages, limitations and misuses

“…ingredients or process parameters)(Boobier, Baker, & Davis, 2006;Haj-Isa & Carvalho, 2011; Bassett et al, 2014). However, when the researcher uses the 'one variable at a time' approach to develop products and processes, the main effects of factors and their interactions cannot be the relationship between the response and the factors cannot be estimated.…”