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.
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 language | English |
|---|---|
| Pages (from-to) | 260-267 |
| Number of pages | 8 |
| Journal | British Food Journal |
| Volume | 109 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 2007 |
| Externally published | Yes |
Keywords
- cardiovascular disease
- bakery products
- personal health
- food products
