ReviewFood production, processing and nutrition2021
Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits.
Review in Food production, processing and nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Characterization of Black Lime (Molecules (Basel, Switzerland) · 2026Article
- Impact of Sucrose Replacement on Physicochemical Properties of Whole-Wheat Biscuits.Foods (Basel, Switzerland) · 2026Article
- Ultrasound-Assisted Extraction of Polysaccharides fromFoods (Basel, Switzerland) · 2026Article
- Valorization of Tomato (Plants (Basel, Switzerland) · 2026Article
- Sensor-Based Evaluation of Purslane-Enriched Biscuits Using Multivariate Feature Selection and Spectral Analysis.Sensors (Basel, Switzerland) · 2025Article
- Review
- Development and Evaluation of Gluten-Free Rice Biscuits: Impact on Glycaemic Index and Bioactive Compounds.Foods (Basel, Switzerland) · 2025Article
- Oyster Mushroom (Foods (Basel, Switzerland) · 2025Article
- Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit: Part 2 - Study on bioactive properties, sensory acceptance, in vitro gastrointestinal digestion and shelf life of biscuits.Ultrasonics sonochemistry · 2025Article
- How to measure consumer's inconsistency in sensory testing?Current research in food science · 2025Article
- Development and Characterization of High-Nutrient Biscuits for Disaster Situations Targeting At-Risk Groups.International journal of food science · 2025Article
- Fiber and polyphenol enriched biscuits using date palm byproduct: Physiochemical characteristics, sensory properties, in vitro digestion, and storage stability.Journal of food science · 2025Article
- Enrichment of shortcrust pastry cookies with bee products: polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes.Scientific reports · 2024Article
- Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks.Foods (Basel, Switzerland) · 2024Article
- Effect of fortifying sorghum and wheat with Longhorn grasshopper (Food science & nutrition · 2024Article
- The effect of germinated black lentils on cookie quality by applying ultraviolet radiation and ultrasound technology.Journal of food science · 2024Article
- Transforming 'Bonito del Norte' Tuna By-Products into Functional Ingredients for Nutritional Enhancement of Cereal-Based Foods.Foods (Basel, Switzerland) · 2023Article
- Fatty acid profiling and oxidative stability of biscuits available in the market of the city of Ludhiana, India.Scientific reports · 2023Article
- The Iron and Calcium Availability and the Satiating Effect of Different Biscuits.Foods (Basel, Switzerland) · 2023Article
- Physicochemical and structural impact of CMC-hydrocolloids on the development of gluten-free foxtail millet biscuits.Heliyon · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat, and sugar. Recently, biscuits' technologies have been rapidly developed to improve their nutritional properties. This study aimed to determine the strategies of improving the nutritional quality of biscuits and the potential health benefits associated with them. A systematic review and meta-analysis were conducted, including articles on biscuits improved by technological processes and raw materials variation. Studies were searched from Google Scholar, PubMed, Scopus, and Web of Science published between 1997 and 2020, in English and French. The meta-analysis was performed using RStudio software, version 4.0.4 to classify the biscuits. One hundred and seven eligible articles were identified. Rice, pea, potato, sorghum, buckwheat, and flaxseed flours were respectively the most found substitutes to wheat flour. But the meta-analysis shown that the copra and foxtail millet biscuit fortified with amaranth, the wheat biscuits fortified with okra, and rice biscuits fortified with soybeans had a high protein content. These biscuits therefore have a potential to be used as complementary foods. The substitution of sugar and fat by several substitutes lead to a decrease in carbohydrates, fat, and energy value. It has also brought about an increase in other nutrients such as dietary fiber, proteins/amino acids, fatty acids, and phenolic compounds. Among the sugar and fat substitutes, stevia and inulin were respectively the most used. Regarding the use of biscuits in clinical trials, they were mainly used for addressing micronutrient deficiency and for weight loss.
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