Cite this article. https://doi.org/10.1186/1475-2891-5-7, DOI: https://doi.org/10.1186/1475-2891-5-7. In addition, salt was completely removed from the recipe. Miller AR, Thacker D, Turrell SG: Performance of single wheat flours in a small-scale baking test for semi-sweet biscuits. A cannibal's favourite biscuits are lady fingers. Jaxa-Chamiec T, Bednarz B, Drozdowska D, Gessek J, Gniot J, Janik K, Kaka-Urbanek T, Maciejewski P, Ogorek M, Szpajer M: MIVIT Trial Group. Urgert R, Van Vliet T, Zock PL, Katan MB: Heavy coffee consumption and plasma homocysteine: a randomised controlled trial in healthy volunteers. Effect of different types of baking technologies on the biscuit quality. The modified and traditional biscuits were presented to the subjects under the same experimental laboratory conditions in a random fashion with one week intervening between trials. Article  In addition, fructo-oligosaccharide is a pre-biotic fibre, and is reported to improve gut health [20, 21]. Normally, soft dough's tend to give "tails" (distortion of the dough piece following extraction) when rotary moulded, particularly when they contain high fat levels [36]. Article  The final product was produced under strict commercial conditions to confirm manufacturing viability, and then assessed organoleptically to confirm consumer acceptance. Dr Julien Steven Baker and Professor Bruce Davies made substantial contribution to study design, conception of data and data analysis and interpretation. Summary Biscuits are the most popular bakery items consumed by nearly everyone. However, laboratory based development did confirm associations between ingredients that proved invaluable. The findings of this study 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 and can be manufactured under strict commercial conditions. University students of both sexes (n = 25, with a mean age ± 1 standard deviation (SD) of 23 ± 2 yrs) having read, completed and signed informed consent forms agreed to act as subjects for the study. Sugar (sucrose), traditionally referred to as an essential ingredient in biscuit manufacture, performs several functions, including sweetness, product spread, product colour and eating quality [33]. Its use in the final product formulation contributed to the dough characteristics and the organoleptic properties of the biscuit. Learn more about Carbquik Biscuit and Baking Mix on Amazon! Pietinen P, Rimm EB, Korhonen P: Intake of dietary fibre and risk of coronary heart disease in a cohort of Finnish men. Boobier, Baker and Davies gave final manuscript approval. © 2020 BioMed Central Ltd unless otherwise stated. The raw materials traditionally referred to as essential in biscuit manufacture, i.e. Subjects were given two biscuits per day including weekends. Morrison HI, Schaubel D, Desmeules M: Serum folate and risk of coronary heart disease. Google Scholar. 1996, 275: 1893-1896. Google Scholar. The purpose of this study is to describe the development of a healthy biscuit (functional food) with low moisture, long shelf life that has commercial viability, has had sodium chloride reduced and pre-biotic fibre, B6, B12, folic acid and vitamin C added. Adachi H, Hino A: Trends in nutritional intake and serum cholesterol levels over 40 years in Tanushimaru, Japanese men. 1987, 1 (8525): 122-125. volume 5, Article number: 7 (2006) This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. The most important function of fat in biscuit dough is the prevention of gluten development which enhances eating quality [33]. 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. 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