The scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review the current state of the scientific literature on the possible contaminants of biscuits, considering physical, chemical, and biological hazards, and making a critical analysis of the solutions to reduce such contaminations. The raw materials are primary contributors of a wide series of contaminants. The successive processing steps and machinery must be monitored as well, because if they cannot improve the initial safety condition, they could worsen it. The most effective mitigation strategies involve product reformulation, and the use of alternative baking technologies to minimize the thermal load. Low oxygen permeable packaging materials (avoiding direct contact with recycled ones), and reformulation are effective for limiting the increase of contaminations during biscuit storage. Continuous monitoring of raw materials, intermediates, finished products, and processing conditions are therefore essential not only to meet current regulatory restrictions but also to achieve the aim of banning dietary contaminants and coping with related diseases.
The experiment aimed to study the effects of the number of microsafe detergent spraying periods on the microbial presence in mouth and vent of birds and their product characteristics. A total of 180 one-day old unsexual chickens (Ross-308) strain were used. The birds were randomly allocated to four treatments with 3 replicated of 15 birds each. The treatments were control (C) without microsafe spray and D3, D7 and D10 which were sprayed with microsafe detergent every 3, 7 and 10 days, respectively. Total bacteria count, coliform and E.coli bacteria at 14 and 28 days in both mouth and vent of birds were significantly (p <0.05) lower when microsafe detergent was sprayed at D3, D7 and D10 treatment as compared with control (C). E. coli O157H: 7 bacteria in mouth and vent of birds at 14 and 28 days, results were indicated high effectiveness of microsafe spraying period on the elimination of this type of bacteria. Body weight, weight gain, feed intake and feed conversation ratio at 28 days were significantly (p <0.05) higher in all number of microsafe spray periods treatments as compared with control.
Biscuits are a popular ready-to-eat food due to their affordable cost and long shelf life. Herein, we review the quality parameters of the biscuits, with a special focus on the changes caused by thermal processing. Particularly, the presence of possible contaminants, including the production of hydroxymethylfurfural is reviewed. In addition, the various microbiological sources of concern during the biscuit-making process, and their effect on the shelf-life and quality of the biscuits are presented. Based on the current state of literature, modern challenges in biscuit-making and a future outlook of the biscuit industry is provided. This review will be useful in understanding the current state of the literature regarding the quality parameters of biscuits and the important critical control points in order to maintain the safety and high quality of biscuits produced.
The ingredients and the preparation methods influence biscuit quality and safety. In Iraq, biscuit imports are increasing every year, but no information is available in the scientific literature on their quality and safety features. This work analyzed three types of biscuits (cookies, crackers, and digestives) sampled in the Basrah markets (Iraq) but produced in Spain, Iran, Turkey, and United Arab Emirates. Nine different brands were considered for each country of origin (n = 36), with three replicates per sample. Moisture, ash, fat, proteins, fiber, water activity, peroxide value, 5-hydroxymethyl-2-furfural (HMF), acrylamide, heavy metals, and microbial load were analyzed. All the nutritional parameters were significantly influenced by the variables “Biscuit type” and “Country”. Cookies showed significantly higher fat content and lower protein content than crackers and digestives, as well as higher peroxide value (which was below the limit set by the FAO/WHO within the World Wood Program). Spanish samples had more fat and fewer proteins than biscuits made in other countries. Very high variability was observed in HMF (from not detected to 62.08 mg/kg) and AA content (reaching 1421.8 μg/kg). Cadmium was always absent, and lead was considerably below the allowed limit. Yeasts and molds were above the limits in five samples.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.