Functional biscuits and coronary heart disease risk factors

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 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 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.

Citation

Boobier, W.J., Steven Baker, J., Hullen, D., Graham, M.R. and 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