Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits

Abstract

Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat, and sugar. Recently, biscuits’ technologies have been rapidly developed to improve their nutritional properties. This study aimed to determine the strategies of improving the nutritional quality of biscuits and the potential health benefits associated with them. A systematic review and meta-analysis were conducted, including articles on biscuits improved by technological processes and raw materials variation. Studies were searched from Google Scholar, PubMed, Scopus, and Web of Science published between 1997 and 2020, in English and French. The meta-analysis was performed using RStudio software, version 4.0.4 to classify the biscuits. One hundred and seven eligible articles were identified. Rice, pea, potato, sorghum, buckwheat, and flaxseed flours were respectively the most found substitutes to wheat flour. But the meta-analysis shown that the copra and foxtail millet biscuit fortified with amaranth, the wheat biscuits fortified with okra, and rice biscuits fortified with soybeans had a high protein content. These biscuits therefore have a potential to be used as complementary foods. The substitution of sugar and fat by several substitutes lead to a decrease in carbohydrates, fat, and energy value. It has also brought about an increase in other nutrients such as dietary fiber, proteins/amino acids, fatty acids, and phenolic compounds. Among the sugar and fat substitutes, stevia and inulin were respectively the most used. Regarding the use of biscuits in clinical trials, they were mainly used for addressing micronutrient deficiency and for weight loss.

Products of whole grain processing and prospects of their use in production of flour confectionery

“…Во многих странах проводятся исследования по включению печенья с модифицированным составом в рационы при лечебно-профилактических диетах, а также для коррекции структуры питания при диабете, борьбе с ожирением, сердечно-сосудистыми заболеваниями, различными состояниями, вызванными недостатком питательных веществ. Рецептурный состав печенья поддается гибкому регулированию, что позволяет создавать на его основе сбалансированные пищевые продукты и открывает широкие возможности осуществления его направленной модификации [13][14][15].…”

Formulation of Nutrient Enriched Cookies from Chia (Salvia hispanica L) Seeds - A Pilot Study

“…dietary fibers, bioactive agents, and nutraceuticals is the growing interest of the manufacturers as well as consumers (Birch and Bonwick, 2019;McClements, 2020). Recently, cookies/biscuit technologies have been rapidly developed to improve their nutritional properties (Goubgou et al, 2021). The improvement in cookies/biscuit quality involves primarily novel recipes, process improvement, nutritional enrichment, and health promotion (Ajila, 2008;Goubgou et al, 2021).…”

“…Recently, cookies/biscuit technologies have been rapidly developed to improve their nutritional properties (Goubgou et al, 2021). The improvement in cookies/biscuit quality involves primarily novel recipes, process improvement, nutritional enrichment, and health promotion (Ajila, 2008;Goubgou et al, 2021).…”

Yellow Mealworm (Tenebrio molitor) Powder Promotes a High Bioaccessible Protein Fraction and Low Glycaemic Index in Biscuits

“…The high sugar content of biscuits makes them highly energetic products that contain a large amount of rapidly digested starch, which results in an elevated glycaemic index during digestion. Similar to honey or sugar, the high fat content of biscuits also gives them a high energy value [ 1 ]. The poor nutritional value of traditional biscuits is associated with the risk of developing metabolic or cardiovascular diseases [ 2 ].…”