Functional biscuits and coronary heart disease risk factors

Wyndham James Boobier, Julien Steven Baker, David Hullen, Michael R. Graham, Bruce Davies

Research output: Contribution to journalArticle

Abstract

Purpose

The purpose of this study is to biomedically assess biscuits designed to reduce selected risk factors for coronary heart disease, in particular serum homocysteine and glucose.

Design/methodology/approach


In this study, one of the countries leading jam sandwich biscuits was significantly modified, with particular attention being paid to sugar, fat and salt concentration. A traditional biscuit was converted to a functional food by the addition of vitamin B12, Folic Acid, Vitamin C and Prebiotic fibre, while reducing salt and sugar.

Findings
The results obtained from a clinical trial demonstrated that serum homocysteine and blood glucose were significantly decreased (P < 0.05) when the modified product and the traditional biscuit were compared. These findings confirm that a health promoting biscuit can be produced commercially, and have similar organoleptic properties as the standard high fat, high sugar and salt product.

Practical implications
These findings could have significant implications to the biscuit industry, as producers of products traditionally associated with poor health. This study shows that biscuit formulations can be modified significantly, and that the resultant dough yield biscuits which can be produced under commercial conditions, be organoleptically acceptable and reduce risk factors associated with coronary heart disease.

Originality/value
Moving into the twenty‐first century, there is no reason why biscuit consumption should be associated with poor health. Recipe and processing modifications are possible, thanks to new and innovative raw materials and an understanding of dough rheology.
Original languageEnglish
Pages (from-to)260-267
Number of pages8
JournalBritish Food Journal
Volume109
Issue number3
DOIs
Publication statusPublished - 2007
Externally publishedYes

Fingerprint

biscuits
Coronary Disease
risk factors
Salts
Homocysteine
Health
Fats
Prebiotics
Functional Food
Rheology
Vitamin B 12
Serum
Folic Acid
Ascorbic Acid
Blood Glucose
Industry
homocysteine
Clinical Trials
sugars
Glucose

Keywords

  • cardiovascular disease
  • bakery products
  • personal health
  • food products

Cite this

Boobier, W. J., Baker, J. S., Hullen, D., Graham, M. R., & Davies, B. (2007). Functional biscuits and coronary heart disease risk factors. British Food Journal, 109(3), 260-267. https://doi.org/10.1108/00070700710732574
Boobier, Wyndham James ; Baker, Julien Steven ; Hullen, David ; Graham, Michael R. ; Davies, Bruce. / Functional biscuits and coronary heart disease risk factors. In: British Food Journal. 2007 ; Vol. 109, No. 3. pp. 260-267.
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Boobier, WJ, Baker, JS, Hullen, D, Graham, MR & Davies, B 2007, 'Functional biscuits and coronary heart disease risk factors', British Food Journal, vol. 109, no. 3, pp. 260-267. https://doi.org/10.1108/00070700710732574

Functional biscuits and coronary heart disease risk factors. / Boobier, Wyndham James; Baker, Julien Steven; Hullen, David; Graham, Michael R.; Davies, Bruce.

In: British Food Journal, Vol. 109, No. 3, 2007, p. 260-267.

Research output: Contribution to journalArticle

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AU - Graham, Michael R.

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AB - PurposeThe purpose of this study is to biomedically assess biscuits designed to reduce selected risk factors for coronary heart disease, in particular serum homocysteine and glucose.Design/methodology/approachIn this study, one of the countries leading jam sandwich biscuits was significantly modified, with particular attention being paid to sugar, fat and salt concentration. A traditional biscuit was converted to a functional food by the addition of vitamin B12, Folic Acid, Vitamin C and Prebiotic fibre, while reducing salt and sugar.FindingsThe results obtained from a clinical trial demonstrated that serum homocysteine and blood glucose were significantly decreased (P < 0.05) when the modified product and the traditional biscuit were compared. These findings confirm that a health promoting biscuit can be produced commercially, and have similar organoleptic properties as the standard high fat, high sugar and salt product.Practical implicationsThese findings could have significant implications to the biscuit industry, as producers of products traditionally associated with poor health. This study shows that biscuit formulations can be modified significantly, and that the resultant dough yield biscuits which can be produced under commercial conditions, be organoleptically acceptable and reduce risk factors associated with coronary heart disease.Originality/valueMoving into the twenty‐first century, there is no reason why biscuit consumption should be associated with poor health. Recipe and processing modifications are possible, thanks to new and innovative raw materials and an understanding of dough rheology.

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