Authors: Boobier, Wyndham James; Baker, Julien Steven; Hullen, Dave; Graham, Michael R.; Davies, Bruce

Source: British Food Journal, Volume 109, Number 3, 2007 , pp. 260-267(8)

Publisher: Emerald Group Publishing Limited

Abstract:

<B>Purpose</B> - 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. <B>Design/methodology/approach</B> - In this study, one of the countries leading jam sandwhich 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 B<DN>12</DN>, Folic Acid, Vitamin C and Prebiotic fibre, while reducing salt and sugar. <B>Findings</B> - The results obtained from a clinical trial demonstrated that serum homocysteine and blood glucose were significantly decreased (<IT>P</IT> < 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. <B>Practical implications</B> - 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. <B>Originality/value</B> - 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.

Keywords: Bakery products; Cardiovascular disease; Food products; Personal health

Document Type: Research article

DOI: http://dx.doi.org/10.1108/00070700710732574

Publication date: 2007-03-27

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