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Biscuits: a systematic review and meta-analysis of improving the nutritional

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Goubgou et al. Food Production, Processing and Nutrition (2021) 3:26
https://doi.org/10.1186/s43014-021-00071-z
Food Production, Processing
and Nutrition

REVIEW Open Access

Biscuits: a systematic review and meta-

analysis of improving the nutritional quality
and health benefits
Mahamadé Goubgou1,2* , Laurencia T. Songré-Ouattara2 , Fabrice Bationo2, Hagrétou Lingani-Sawadogo2,
Yves Traoré1 and Aly Savadogo1

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.
Keywords: Biscuit, Technology, Nutrition, Health benefits

Introduction Ebola virus disease, HIV pandemic, and the recent

Many efforts have been made to develop food products COVID-19 crisis emphasize the need to adopt healthy
that can improve people’s health (Coutinho de Moura diets (Galanakis 2020). As a result, many health organiza-
et al. 2014; Galanakis 2020; Granato et al. 2010). In tions have been incentivized to the development and con-
developing countries, while overweight/obesity is sumption of improved food, such as food enriched with
increasing in all age groups, undernutrition persists and functional constituents (French Ministry of Health 2006;
coexists with obesity and the burden of diet-related dis- Hercberg et al. 2008; World Health Organization 2015).
eases (World Health Organization 2021). Furthermore, For this purpose, several popular or traditional foods have
recent outbreaks of infectious diseases, such as malaria, been used as vehicles in fortification strategies.
Popular foods are effective vehicles for nutrient
* Correspondence: [email protected] incorporation and are thus targeted by a growing and
1
Doctoral School of Sciences and Technology, Laboratory of Applied increasingly demanding market for the management of
Biochemistry and Immunology (LABIA), University Joseph KI-ZERBO,
Ouagadougou, Burkina Faso health disorders (Granato et al. 2010). Among these foods,
2
Department of Food Technology (DTA), Research Institute of Applied biscuits show potential as improved food (Nogueira &
Sciences and Technology (IRSAT), Ouagadougou, Burkina Faso

© The Author(s). 2021 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License,
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Goubgou et al. Food Production, Processing and Nutrition (2021) 3:26 Page 2 of 18

Steel 2018) to meet nutritional needs or prevent diet- Improved quality, Biscuit OR Cookie OR Cracker AND
related illnesses. Biscuits offer several possibilities for the High quality, Improved Biscuit OR Cookie OR Cracker,
management of human nutrition-related disorders. They High quality Biscuit OR Cookie OR Cracker, Biscuit OR
are widely consumed as snacks or as complement to other Cookie OR Cracker AND Health benefits, Biscuit OR
foods. They present varied forms and pleasant flavors, Cookie OR Cracker AND Clinical trial, Biscuit OR Cookie
have long shelf lives, and provide convenience (Agama- OR Cracker AND Trial. Secondly, references of all
Acevedo et al. 2012; Manley 2011). Therefore, the produc- identified articles were searched to get additional studies.
tion and consumption of biscuits have considerably in- Figure 1 shows the articles selection procedure and infor-
creased worldwide (Canalis et al. 2017). For products with mation used in this study.
the fast-moving consumer goods category, the biscuit
market is among the leading ones (Apeda agri exchange
Inclusion criteria
2020). The biscuit market reached $76.385 billion at the
Studies with the following criteria were eligible for inclu-
end of 2017 and expected to reach USD 121 billion by
sion: 1) studies that have investigated the effect of total
2021 and USD 164 billion by 2024 at compound annual
or partial substitution of wheat flour; 2) studies that have
growth rate (CAGR) of 3.7 and 5.08%, respectively (Apeda
investigated the effect of substitution or the reduction of
agri exchange 2020). The highest per capita consumption
sugar or fat for the production of biscuits; 3) studies that
of biscuits in the world is approximately 13 kg per year
have investigated novelties in the processing of improved
(Canalis et al. 2017). The wide consumption of biscuit
biscuits; 4) studies that have investigated the use of im-
makes it an ideal product for fortification (Kadam & Prab-
proved biscuits in clinical trials.
hasankar 2010). However, some biscuits are even used as
The term “biscuit” derives from the Latin word biscoc-
part of nutritional strategies to tackle several chronic and
tus, which means twice-cooked/baked (Chavan et al.
nutrition-related diseases, such as nutrient deficiencies,
2016). The origin of biscuit dates back to Roman times
diabetes, obesity, cardiovascular diseases, and cancers
to resolve food preservation (Chavan et al. 2016). In bak-
(Canalis et al. 2017; Singh & Kumar 2017; van Stuijven-
ing, the word “biscuit” includes several groups of prod-
berg et al. 2001). Innovations in biscuit technologies and
ucts. It is called “biscuit” in the United Kingdom and in
recipes have resulted in a wide range of biscuit products,
France, “cookie” and “cracker” in the United States, and
both the forms and nutritional properties (Denis 2011;
“scone” in New Zealand (Chavan et al. 2016; Denis
Filipčev et al. 2014; Swapna & Jayaraj Rao 2016). Biscuits
2011). For other authors, biscuits are termed inter-
have many functional forms and can be enriched with
changeably with cookies in the United Kingdom and
mineral and vitamin complexes (MVC) or nutrient-rich
Asia (Cauvain & Young 2008). However, some differ-
complementary ingredients, and formulated for infants,
ences can be noted between the products. Biscuits are
children, the elderly and those with special needs such as
generally made from short dough, which is undeveloped
the obese and diabetics (Davidson 2019). The fortification
and lacks extensibility (Xu et al. 2020) while cookies are
ability of biscuits and their high consumer acceptance
made from soft dough, which has high sugar, high fat,
have led to them receiving more attention for formulating
and low moisture content (Delcour & Hoseney 2010).
functional foods or nutraceuticals. Several clinical trials
Cracker, for instance, is traditionally made from soft
have also been carried out on the efficacy of improved bis-
dough and is a thin and crisp product baked from un-
cuits against illnesses and prevention of chronic and
sweetened and unleavened dough (Xu et al. 2020). In
nutrition-related diseases (Kriengsinyos et al. 2015;
this paper, the term biscuit is used for biscuits, cookies,
Kekalih et al. 2019; Buffière et al. 2020). Compared to the
and cracker.
large number of biscuits currently available, the number
of research studies examining improved biscuits and their
use in clinical trials is quite limited. Therefore, this paper Exclusion criteria
reviews the different improved biscuits and their use in Letters, comments, communications, reviews, thesis, and
clinical trials against illnesses and risk of chronic diseases animal studies were excluded. Also, excluded were arti-
such as malnutrition, diabetes, hypertension, cardiovascu- cles published in languages other than English and
lar disease, cancer, obesity, low HDL cholesterol, high French, citations with no abstracts and/or full texts, du-
triglyceride level, etc. plicate studies, and articles focusing solely on biscuits in-
gredients and dough studies. Furthermore, for the
Methods quantitative synthesis (meta-analysis), the articles report-
Search strategy ing only on physical, sensorial, and rheological proper-
At first, this study searched in many databases as Google ties, clinical trials, and those that did not determine
Scholar, PubMed, Scopus, Web of Science with keywords. jointly proteins, fats, ashes, carbohydrates, and fibers
These keywords are: Biscuit OR Cookie OR Cracker AND contents were excluded.
Goubgou et al. Food Production, Processing and Nutrition (2021) 3:26 Page 3 of 18

Fig. 1 Flow chart of screening process

Synthesis of findings (Table 1). From the sixty-nine substituted wheat flour
The included articles were analysed qualitatively using a biscuits, twenty-nine were based on total substitution of
thematic analysis approach. Then, all articles were syn- wheat flour. Besides, 20/107 and 11/107 dealt with, re-
thesized by systematic reading. spectively, the high amount of sugar and fat in biscuits
(Tables 1 and 2). Finally, 19 / 107 articles were based on
Results the use of biscuits in clinical trials (Table 3).
Study characteristics
In our initial search, we found 3018 articles, of which Synthesis of improvement studies
480 were identified as repeated studies or language re- A listing of materials used to improve the nutritional
striction (only English and French) and were excluded. quality of biscuits is summarized in Table 1. They in-
After reviewing titles and abstracts, 2431 articles were cludes, mushroom (Biao et al. 2020; Jung & Joo 2010),
also excluded for the following reasons: 1) no original banana flour (Ovando-Martinez et al. 2009), pigeon pea
data (book, thesis, workshop, and review); 2) biscuits for flour (Adeola & Ohizua 2018; Silky & Tiwari 2014),
animals; 3) biscuit ingredients studies only; and 4) bis- sweet potato (Adeola & Ohizua 2018; Adeyeye &
cuits dough studies only. After this, there were 107 arti- Akingbala 2015; Onabanjo & Ighere 2014), cheese
cles left to include in the qualitative synthesis (Fig. 1). (Swapna & Jayaraj Rao 2016), tigernut (Chinma et al.
For the quantitative synthesis (meta-analysis), 65 arti- 2011), flaxeed (Hassan et al. 2012), fenugreek seeds
cles were excluded due to the following reasons: 1) phys- (Hooda & Jood 2005), grape (Karnopp et al. 2015; Kuch-
ical, sensorial, and rheological studies only; 2) clinical tová et al. 2016, 2018), fish and crustacean (Ibrahim
trials studies only; and 3) studies that did not determine 2009; Abou-Zaid and Elbandy 2014), hemp flour (Rado-
jointly proteins, fats, ashes, carbohydrates, and fibers čaj et al. 2014), and decaffeinated green tea leaves (Rado-
contents. Finally, 42 articles were included (Fig. 1). čaj et al. 2014). In addition, several by-products such as
One hundred and seven articles were identified for the germ, and peel (Martin-Diana et al. 2016) have been
systematic review, from which sixty-nine were based on used in partial substitution of cereal flour in the formula
partial or total substitution of wheat flour by other flours of biscuit.
Goubgou et al. Food Production, Processing and Nutrition (2021) 3:26 Page 4 of 18

Table 1 Improved materials used to substitute wheat flour in biscuit production

Product added Improvement elements Substitution Reference
level (%)
Buckwheat Processing properties, sensory, and textural 50–100 Sedej et al. 2011; Torbica et al. 2012; Hadnađev et al.
characteristics, protein content, and gluten-free 2013; Mancebo et al. 2015; Kaur et al. 2015
biscuits
Sorghum Dietary fiber and low calorie; Fat, protein, ash, 25–45, 50, Okpala & Okoli 2011; Banerjee et al. 2014; Rai et al. 2014;
and calorific values as compared to wheat and 100 Songré-Ouattara et al. 2016, 2017
biscuits
Maize Gluten-free biscuits 100 Rai et al. 2014; Mancebo et al. 2015
Rice Processing properties, sensory, and textural 50–100 Ceesay et al. 1997; Torbica et al. 2012; Hadnađev et al.
characteristics, gluten-free biscuits 2013; Radočaj et al. 2014; Rai et al. 2014; Mancebo et al.
2015; Benkadri et al. 2018; Sulieman et al. 2019
Pearl millet Fat, protein, ash, and calorific values as compared 100 Rai et al. 2014
to wheat biscuits
Foxtail millet flour Low phytates and tannins, increased polyphenols 9 Singh & Kumar 2017
Copra Fiber and protein contents 51 Singh et al. Singh & Kumar 2017
Pea Protein, fat, iron, and crude fiber contents 5–100 (Adeola & Ohizua 2018, Benkadri et al. 2018 Chinma
et al. 2011, Dhankhar et al. 2019, Han et al. 2010, Okpala
& Okoli 2011, Silky & Tiwari 2014, Zucco et al. 2011)
Bean Physical and nutritional characteristics 25, 50, 75, Han et al. 2010; Zucco et al. 2011
and 100
Lentil Physical and nutritional characteristics 100 Han et al. 2010; Zucco et al. 2011
Potato Protein, fat, minerals, crude fiber, staling, flavor, 10, 14, 16, (Abou-Zaid & Elbandy 2014; Onabanjo & Ighere 2014;
ash, and sugar 18–100 Adeyeye & Akingbala 2015; Songré-Ouattara et al. 2016;
Adeola & Ohizua 2018; Sulieman et al. 2019)
Cheese Digestible source of fat and protein and rich 30, 40, and Swapna & Jayaraj Rao 2016
source of vitamin A, B2 and B12 and highly 50
bioavailable minerals as calcium and zinc
Date powder Fiber 10, 20, 30, Dhankhar et al. 2019
and 40
Soy Protein, anti-nutrients, amino acids and vitamins 5, 10, 15, and Hu et al. 2013, Loo et al. 2017; Ghoshal & Kaushik 2020,
profile and sensory evaluation 20 Adeyeye 2020
Flaxseed ω-3 (α-linolenic acid), dietary soluble and 5, 12, 15, 30, Hassan et al. 2012; Coutinho de Moura et al. 2014;
insoluble fibers and lignans 50, and 75 Austria et al. 2016; Omran et al. 2016; Kuang et al. 2020
Almond Bioactive components – Jung et al. 2018; Bowen et al. 2019; Pasqualone et al.
2020
Groundnut Energy, protein, calcium, and iron – Ceesay et al. 1997
Fenugreek Protein, lysine, dietary fiber, Ca, Fe, alkaloids, 5, 10, and 15 Hooda & Jood 2005
flavonoids, and saponins
Mushrooms Protein, fiber, ash, fat, potassium, phosphorus, 5, 10, 15, and Ayo et al. 2018; Biao et al. 2020
magnesium, calcium, vitamin B3, vitamin C, 20
texture, flavor, and sensory acceptability
Acha Carbohydrate 100 Ayo et al. 2018
Cocoyam Carbohydrate 100 Okpala & Okoli 2011; Akujobi 2018
Tigernut flour Protein, magnesium, iron, zinc, vitamin E, vitamin 30, 50, 70, 80, Chinma et al. 2011; Akujobi 2018
A, and folic acid 85, 90 and 95
Gums Effect of gums addition on color, appearance and 100 Kaur et al. 2015
flavor and overall acceptability
Multi-micronutrients Iron, zinc, iodine, and vitamin A content – Nga et al. 2009, 2011; Songré-Ouattara et al. 2016
(Iron, zinc, iodine, and
vitamin A)
Amaranth flours Amino acid profile and high bioavailability of 13, 20, and De la Barca et al. 2010; Singh & Kumar 2017
protein 40
Fish and crustacean Lysine, amino acids 3, 5, and 6 Ibrahim 2009; Abou-Zaid & Elbandy 2014
Goubgou et al. Food Production, Processing and Nutrition (2021) 3:26 Page 5 of 18

Table 1 Improved materials used to substitute wheat flour in biscuit production (Continued)
Product added Improvement elements Substitution Reference
level (%)
Grape (skin and seeds) Proteins, ash, lipids, carbohydrates, vitamins, and 15 Karnopp et al. 2015; Kuchtová et al. 2016, 2018
phenolic compounds (tannins, phenolic acids,
anthocyanins, and resveratrol)
Moringa Carotenoid, protein, and dietary fiber 5, 10, and 15 Songré-Ouattara et al. 2016, 2017
Spirulina Carotenoid 4, 6, and 8 Songré-Ouattara et al. 2016, 2017
Hemp flour Protein, crude fibers, minerals, and essential fatty 10, 20, 30, Radočaj et al. 2014
acids and 40
Okra powder Protein, ash, and fiber 5, 10, 15, 20, Akoja & Coker 2018
and 25
Tea leaves Protein, fiber, minerals, and antioxidant properties 2.67, 2.02, Radočaj et al. 2014
1.35, and 0.68
Mustard meal Sensory quality maintained, nutritional and 5, 10, 15, 20, Hassan et al. 2012
functional properties improved 25 and 30
Barley meal Sensory quality maintained, nutritional and 5, 10, 15, 20, Hassan et al. 2012
functional properties improved 25 and 30
Teff flour Essential amino acids, iron, calcium, copper, zinc, 10, 20, 40, Coleman et al. 2013; Mancebo et al. 2015
aluminum, and barium and 100
Oat (flour and bran) Influence of different packaging on the storage 100 Serial et al. 2016; Swapna & Jayaraj Rao 2016; Lee & Kang
period, fibers content 2018; Duta et al. 2019
Inulin Fibers content – Serial et al. 2016
Whey protein Dietary fiber, protein, lipids, carbohydrate, sugar 25 Aggarwal et al. 2016, Hassanzadeh-Rostami et al. 2020
and energy
Agaricus bisporus Ash, protein, fat and total dietary fibers 3, 6, and 9 Sulieman et al. 2019
polysaccharide
Banana (flour and Phenolic compound, starch digestibility, and 5, 10, 15, 30, Ovando-Martinez et al. 2009; Agama-Acevedo et al. 2012;
peel) glycemic index 45, and 50 Arun et al. 2015; Adeola & Ohizua 2018
Mango peel Dietary fiber, polyphenols and carotenoids 5, 7.5, 10, 15, Ajila et al. 2008
and 20
Fruit and vegetable Fiber and mineral 20, 25, and Ferreira et al. 2013
residue 35
Citrus (orange and Dietary fiber 0, 5, 10, and Kohajdova et al. 2011
lemon) by-products 15
Grapefruits by- Dietary fiber 5, 10, and 15 Kohajdova et al. 2013
products
Watermelon rind Dietary fiber, total phenolic content, glycemic 10, 20, and Naknaen et al. 2016
powder index, and antioxidant activity 30
Sour cherry pomace Total polyphenols, total anthocyanins, and 10 and 15 Šaponjac et al. 2016
antioxidant activity
Berries pomace Linoleic acid and α -linolenic acid 20 and 30 Šarić et al. 2016
Pomegranate peel Protein, dietary fiber, minerals, antioxidant activity, 10 Srivastava et al. 2014
and β-carotene content
Apple pomace Antioxidant properties, total dietary fiber, and 3, 6, 9, 15, Mir et al. 2015; Sudha et al. 2016
minerals content and 20
Olive pomace Polyphenols and fiber – Conterno et al. 2019
Pomace of Dietary fiber, vitamins, and phenolic compounds 20 Tańska et al. 2016
rowanberry, rosehip,
blackcurrant, and
elderberry
Pumpkin Dietary fiber 10 and 15 Turksoy & Ozkaya 2011
Carrot pomace Dietary fiber 10 and 15 Turksoy & Ozkaya 2011
Goubgou et al. Food Production, Processing and Nutrition (2021) 3:26 Page 6 of 18

Table 1 Improved materials used to substitute wheat flour in biscuit production (Continued)
Product added Improvement elements Substitution Reference
level (%)
Carob by-products Protein, fiber and antioxidant activity Carob peel: Martin-Diana et al. 2016
(germ and seed peel) 0–9; Carob
germ: 0–18
Beet molasses Biscuit spread, fracturability, and storability 10–50 Filipčev et al. 2014, 2015
Glucomannan and Fiber content – Jenkins et al. 2008
xanthan
Plant Stanol Ester Phytosterols – Kriengsinyos et al. 2015
Fructo- Fiber content 20 Tuohy et al. 2001
oligosaccharides
Gum (guar and Technological properties, fiber content 11 Tuohy et al. 2001; Benkadri et al. 2018
xanthan)

Among the 69 articles based on the substitution of flour Quantitative synthesis

that are included in this study, rice (Benkadri et al. 2018; The Principal Component Analysis (PCA) performed
Ceesay et al. 1997; Hadnađev et al 2013; Mancebo et al. with FactoMineR and FactoExtra package of the RStudio
2015; Radočaj et al. 2014; Rai et al. 2014; Sulieman et al. software, version 4.1.4 on the proximate composition of
2019; Torbica et al. 2012), pea (Han et al. 2010; Chinma 42 biscuits (Fig. 2) showed a spread of individual trees
et al. 2011; Okpala & Okoli 2011; Zucco et al. 2011; Silky & along the main axes, which explained 74.7% of the total
Tiwari 2014; Adeola & Ohizua 2018; Benkadri et al. 2018; variation, with 47.5% of variation associated to dimen-
Dhankhar et al. 2019, potato (Abou-Zaid & Elbandy 2014; sion 1 and 27.2% to dimension 2. The dispersion along
Onabanjo & Ighere 2014; Adeyeye & Akingbala 2015; dimension 1 was mainly related to ash, protein, carbohy-
Songré-Ouattara et al. 2016; Adeola & Ohizua 2018; drate, and crude fiber; while the dispersion along dimen-
Sulieman et al. 2019), sorghum (Banerjee et al. 2014; sion 2 was mainly linked to variation in fat content. The
Okpala & Okoli 2011; Rai et al. 2014; Songré-Ouattara PCA biplot gives four classes of biscuits. Wheat biscuits
et al. 2016, 2017), buckwheat (Hadnađev et al. 2013; (C1, C5, C7), wheat fortified biscuits (W1, W8, W9), all
Kaur et al. 2015; Mancebo et al. 2015; Sedej et al. 2011; sweet potato biscuits (SP1-SP4), aya biscuits (A1-A3),
Torbica et al. 2012), and flaxseed (Hassan et al. 2012; sorghum biscuit (S1), rice biscuits (R1-R3), cocoyam bis-
Coutinho de Moura et al. 2014; Austria et al. 2016; cuits (Cy1) seemed to be more similar between to one
Kuang et al. 2020; Omran et al. 2016) have received another for high carbohydrate content, less fiber, less
more attention (Table 1). protein, and less ash content, as revealed by the PCA

Table 2 Sugar substitutes and their potential effect on biscuit quality

Sugar Nature Sugar rate (%) Results References
substitute
Maltitol and 100 Aggarwal et al. 2016
FOS-Sucralose
Raftilose Oligofructose 20 Reduce sugar content Gallagher et al. 2003
Stevia S. rebaudiana 0.06–0.08-0.1-0.14, High fiber content, angiotensin-converting enzyme Vatankhah et al. 2015; Pourmohammadi
leaves 25, 50, 75, and 100 and α-amylase inhibitory activity, and antioxidant et al. 2017; Góngora Salazar et al. 2018
effect
Erythritol Sweetener 25, 50, 75, and 100 Partial replacement of sucrose with up to 50% Lin et al. 2010
erythritol had sensory and physical quality
characteristics comparable with cookies prepared
with 100% sucrose
Arabinoxylan Complex 30 Reduction of sucrose and increase of fiber levels Pareyt et al. 2011
oligosaccharides carbohydrates
Isomalt Polyol 3, 6, 9, and 12 Reduction of sucrose Pourmohammadi et al. 2017
Maltodextrin Starch 2.5–5–7.5-10 Reduction of sucrose Pourmohammadi et al. 2017
Isomalt, – 6–2.5-0.06 Biscuits were more comparable to one elaborate Pourmohammadi et al. 2017
maltodextrin, with sucrose, and with the highest acceptance
stevia level in sensory evaluations
Goubgou et al. Food Production, Processing and Nutrition (2021) 3:26 Page 7 of 18

Table 3 Shortening substitutes and their potential effect on biscuit quality

Fat Nature Substitution Results References
substitute rate (%)
Inulin Non- 20 and 25 Textural and sensory properties maintained; Dietary fiber Rodríguez-García et al. 2013; Błońska et al. 2014;
digestible increased, weakened lubrication of biscuit dough, Banerjee et al. 2014; Krystyjan et al. 2015; Onacik-
dietary fiber reduction of energy density Gür et al. 2015; Canalis et al. 2017
Rice starch Complex 20 Native and modified rice starch effective Lee & Puligundla 2016
carbohydrates
Corn fiber Complex 30 Fat reduction and fiber fortification Forker et al. 2012
carbohydrates
Lupine extract Complex 30 Fat reduction and fiber fortification Forker et al. 2012
carbohydrates
Wheat bran Plant fibers 10, 20, and Texture of biscuits was greatly dependent on the texture Erinc et al. 2018
fibers 30 of the dough
Candelilla Oil 30–40 Decrease of saturated fatty acids (63.4% → 32.3%) Jang et al. 2015
wax-canola oil
oleogels
Puree of 75 Sensory assessment Romanchik-Cerpovicz et al. 2018
canned green
peas
Lecithin 3 Lecithin (3%, sunflower based) achieved similar sensory Onacik-Gür et al. 2015
quality as fat biscuit
Maltodextrin Complex 50, 60, and Texture maintained, low-fat biscuit Sudha et al. 2007; Chugh et al. 2013
carbohydrates 70
Guar gum Complex – Low-fat biscuit Chugh et al. 2013
carbohydrates
Polydextrose Complex 50, 60, and Texture maintained Sudha et al. 2007, Aggarwal et al. 2016
carbohydrates 70
Red palm oil Oil – β-carotene van Stuijvenberg et al. 2001
Goat fat Oil 100 Functional and nutritional properties increased Costa et al. 2019
Flax oil Oil 100 ω-3 fatty acids Hassan et al. 2012
Sunflower oil Oil 100 Free of trans and low-saturated fats Tarancon et al. 2013; Onacik-Gür et al. 2015
Olive oil Oil 100 Free of trans and low-saturated fats Tarancón et al. Tarancon et al. 2013

Fig. 2 PCA biplot of the proximate composition to 42 biscuits

Goubgou et al. Food Production, Processing and Nutrition (2021) 3:26 Page 8 of 18

biplot (Fig. 2). Also, wheat biscuits (C2, C3, and C6), C5, Cy1, Cy2, W8, C7, R1, R2, SP4, SP1, SP2, and SP3
wheat fortified biscuits (W2), all maize and maize forti- and were characterized by the highest carbohydrates
fied biscuits (M1-M4), and cocoyam biscuits (Cy2 and contents.
Cy3) seemed to be more similar to one another for high All of the biscuits included in the PCA and HAC ana-
fat content. The third class of biscuit included wheat for- lyses had a good acceptability (Dhankhar et al. 2019;
tified biscuits (W3-W7, and W10-W12), copra and fox- Omran et al. 2016; Singh & Kumar 2017).
tail millet biscuits (Co1), and rice fortified biscuits (R4) The code associated with each point is the unique
with high content of protein, ashes and fiber. The PCA identifier of each biscuit: C = control biscuits, with wheat
analysis revealed a last group of three biscuits (W13, as the only flour constituent (Akoja & Coker 2018; Ayo
Co2 and Co3) that seemed to be more similar to one an- et al. 2018; Banerjee et al. 2014; Coutinho de Moura
other for high content of fiber. et al. 2014; Dhankhar et al. 2019; Hu et al. 2013; Omran
The Hierarchical Ascending Classification (HAC) or et al. 2016), W = wheat based biscuits, with wheat as the
dendrogram performed with FactoMineR and FactoExtra majority of the flour and with additional improvement
package of the RStudio software, version 4.1.4 on the constituent (Akoja & Coker 2018; Coutinho de Moura
proximate composition of the 42 biscuits is shown in et al. 2014; Dhankhar et al. 2019; Omran et al. 2016), S=
Fig. 3 and gives four classes of biscuits. The first group Sorghum or sorghum based biscuits (Banerjee et al.
consisted of biscuits W13, Co2 and Co3. They contain 2014; Songré-Ouattara et al. 2017), M = maize or maize
the highest fiber content. The second group is repre- based biscuits (Costa et al. 2019), SP = sweet potato or
sented by the biscuits R3, R4, Co1, W7, W3, W4, W5, sweet potato based biscuits (Sulieman et al. 2019), Co =
W6, W10, W11, and W12 which revealed the highest copra and foxtail millet or their based biscuits (Singh &
proteins contents. The third group counted M3, M4, Kumar 2017), R = rice or rice based biscuits (Adeyeye
M1, M2, Cy3, C6, C2, C3, and W2 and presented the 2020), Cy = cocoyam or cocoyam based biscuits (Akujobi
highest lipids contents. At last, the fourth group was 2018), A = acha or acha based biscuits (Ayo et al. 2018).
composed of biscuits C1, W1, C4, A1, A2, A3, W9, S1, The different circles represent the three populations

Fig. 3 Hierarchical ascending classification of proximate composition of 42 biscuits

Goubgou et al. Food Production, Processing and Nutrition (2021) 3:26 Page 9 of 18

studied. Vectors show the relative weight of the variables the effects of other foods ingredients on human health.
moisture, ashes, lipids, proteins and carbohydrates, It includes micronutrient deficiency (Nga et al. 2009,
which determines the spread of points (individual trees) Bouhouch et al. 2016, Jung et al. 2018), weight loss
on the biplot. (Hassanzadeh-Rostami et al. 2020; Hu et al. 2013;
Kuang et al. 2020), type 2 diabetes (Bowen et al.
Biscuit and potential health benefits 2019; Jenkins et al. 2008), post-prandial folate bio-
Several studies have been carried out on the potential availability (Buffière et al. 2020), serum cholesterol re-
health benefits of biscuits for humans. These studies fo- duction efficacy (Kriengsinyos et al. 2015), birth
cused on the reduction or the substitution of sugar weight and perinatal mortality (Ceesay et al. 1997),
(Table 2) and / or shortening (Table 3) in biscuits pro- parasitic infections (Nga et al. 2011), gastrointestinal
duction, the use of gluten-free flour as a substitute of symptoms and autism spectrum disorders (Ghalichi
wheat flour (Table 1), and the use of biscuits in clinical et al. 2016), prebiotics effect (Tuohy et al. 2001), and
trials to combat or prevent some diseases (Table 4). neurocognitive outcomes (Loo et al. 2017) (Table 4).
Considering the well-known deleterious consequences Biscuit has been used as a vehicle for specified nutri-
of sugar and fat in biscuits, there are more and more, ents, such as vitamins and minerals.
several nutritive products that can replace sugar and fat
in biscuits formulation with effect to decrease the calo- Discussion
ries, keep the sucrose and fat functionalities, and im- Improving the nutritional quality of biscuits
prove the nutritional values (dietary fiber, bioactive The improvement in biscuit quality involves primarily
compounds, and minerals) (Tables 2 and 3). novel recipes, process improvement, nutritional enrich-
For sugar substitutes, the nutritive sweeteners include ment, and health promotion, as summarized in the fol-
maltitol, FOS-sucralose, isomalt, erythritol, arabinoxylan lowing headlines.
oligosaccharides, maltodextrin, and stevia (Gallagher
et al. 2003; Lin et al. 2010; Pareyt et al. 2011; Vatankhah Total and partial substitution of wheat flour
et al. 2015; Aggarwal et al. Aggarwal et al. 2016; Pour- Wheat is the main source of flour used to produce bis-
mohammadi et al. 2017; Góngora Salazar et al. 2018). cuits (Chavan et al. 1993; Denis 2011). However, the nu-
Stevia is the most used as sugar substitute (Vatankhah tritional quality of wheat flour is known to be limited
et al. 2015; Pourmohammadi et al. 2017; Góngora Sala- (Chavan et al. 1993). Indeed, several bioactive compo-
zar et al. 2018). nents are unevenly distributed in wheat grains (Table 1).
Several materials have been used during biscuit process- For example, around 50 to 60% of the minerals and vita-
ing for fat substitution and include inulin (Banerjee et al. mins are distributed in the bran, aleurone, and germ
2014; Błońska et al. 2014; Canalis et al. 2017; Krystyjan (Chavan et al. 1993). Consequently, these components
et al. 2015; Onacik-Gür et al. 2015; Rodríguez-García et al. are partially or totally removed during milling, leading to
2013), rice starch (Lee & Puligundla 2016), corn fiber lower nutritional quality biscuits (Chavan et al. 1993).
(Forker et al. 2012), polydextrose (Aggarwal et al. 2016; Therefore, it is proposed to use whole-grain flour to pre-
Sudha et al. 2007), sunflower oil (Onacik-Gür et al. 2015; serve the nutrients from the bran. Nonetheless, wheat
Tarancon et al. 2013), lecithin (Onacik-Gür et al. 2015), pu- grains still have protein quality inferior to most cereals
ree of canned green peas (Romanchik-Cerpovicz et al. (Chavan et al. 1993). Protein from wheat flour is a poor
2018), candelilla wax–canola oil oleogels (Jang et al. 2015), source of lysine, methionine, and threonine (Chavan
maltodextrin (Chugh et al. 2013; Sudha et al. 2007), guar et al. 1993). Refined wheat flour has more reduced nutri-
gum (Chugh et al. 2013), lupine extract (Forker et al. 2012), tional quality with very low protein quality (Chavan
wheat bran fibers (Erinc et al. 2018), red palm oil (van et al. 1993). Another factor to be considered as limiting
Stuijvenberg et al. 2001), goat fat (Costa et al. 2019), the nutritional quality of wheat flour is the presence of
flax oil (Hassan et al. 2012), and olive oil (Tarancón gluten. The high content of gluten in wheat flour has
et al. Tarancon et al. 2013). Among them, inulin been a concern in public health due to gluten sensitivity,
(Banerjee et al. 2014; Błońska et al. 2014; Canalis et al. allergies, and coeliac disease (Mancebo et al. 2015; Rosell
2017; Krystyjan et al. 2015; Onacik-Gür et al. 2015; et al. 2014).
Rodríguez-García et al. 2013), polydextrose (Aggarwal Given the concern with wheat flour’s nutritional quality,
et al. 2016; Sudha et al. 2007), maltodextrin (Chugh alternative flours have been explored (Benkadri et al. 2018;
et al. 2013; Sudha et al., 2007), and sunflower oil Chung et al. 2014; Mancebo et al. 2015). Wheat flour has
(Onacik-Gür et al. 2015; Tarancon et al. 2013) are the been partially or totally substituted. Also, the sweet potato,
most used. the amaranth, the buckwheat, the pea and the acha showed
The use of biscuits in clinical trials has focused on the to be interesting substitutes for wheat in biscuit production
fight against some diseases but also on the evaluating of (Han et al. 2010; De la Barca et al. 2010; Hadnađev et al.
Goubgou et al. Food Production, Processing and Nutrition (2021) 3:26 Page 10 of 18

Table 4 The use of biscuit in clinical trial

Health concern Additional Additional product Administration Result References
product properties mode
Micronutrient Multi- Improvement of micronutrient 30 g biscuits, 5 Improvement of the concentrations of hemoglobin Nga et al.
deficiency Micronutrient status days/week /4 (+ 1.87 g/L), plasma ferritin (+ 7.5 mg/L), body iron 2009
months (+ 0.56 mg/kg body weight), plasma zinc (+ 0.61
mmol/L), plasma retinol (+ 0.041 mmol/L), and
urinary iodine (+ 22.49 mmol/L); reduction of the
risk of anemia (40%) and deficiencies of zinc (40%)
and iodine (40%).
Iron fortification 2 or 3 biscuits / Improved iron status and reduction of blood lead Bouhouch
6 d/week/ 28 concentrations (4.3 μg/dL to 2.9 μ g/dL for et al. 2016
weeks NaFeEDTA)
Roasted almonds Monounsaturated fatty acids, 56 g of almonds Decreased total cholesterol (5.5%), low-density lipo- Jung et al.
polyunsaturated fatty acids, biscuits / day / protein cholesterol (4.6%), and non- high-density 2018
fiber, and vitamin E 4 weeks lipoprotein cholesterol (6.4%) and increased plasma
α-tocopherol (8.5%) compared to the biscuit
control.
Weight loss Whey protein and Highest satiety feeling 50 g / day / 8 Control appetite (Composite appetite score: − 3.12), Hassanzadeh-
wheat bran weeks more decrease of energy intake (− 1531.13 KJ/day), Rostami et al.
body weight (− 2.91 Kg), waist circumference (− 2020
4.44 cm), and serum insulin (− 2.31 mIU/L); more
increase GLP-1 (+ 0.05) and more attenuate reduc-
tion of HDL-C level (+ 1.18 mg/dl) comparatively to
control biscuits.
Soy fiber Rich source of dietary fiber 100 g/day / 12 Significant decrease of body weight (− 1.39 kg), Hu et al.
weeks body mass index (− 0.51), waist circumference (− 2013
1.75 cm), diastolic blood pressure (− 3.82 mmHg),
serum levels of total cholesterol (− 0.58 mmol/L),
LDL-C (− 0.41 mmol/L), and glucose (− 0.95 mmol/
L), body fat (− 0.71 kg), and trunk fat (− 0.64 kg) for
those who consumed the supplemented biscuits
comparatively to those who consumed the control
biscuit.
Flaxseed flour Rich source of dietary fiber 100 g of biscuits Decrease body weight (− 0.83) and lower Kuang et al.
/ day / 60 days triacylglycerol levels (− 0.04 mmol/L) comparatively 2020
to control group
Type 2 diabetes Carbohydrate Rich source of bioactive 56 g /day / 8 Significant reduction of serum total cholesterol/ Bowen et al.
components weeks HDL-C ratio in women those consumed almond 2019
snack compared to those who consumed biscuit
snack (− 0.36 mmol/L vs. -0.14 mmol/L)
Glucomannan and High fiber content 10 g / biscuit Reduction of the glycemic index by 74% in healthy Jenkins et al.
xanthan participants and by 63% in participants with 2008
diabetes
Post-prandial Folic acid Folate plasma availability _ Biscuit and custard have presented comparable Buffière et al.
folate folate bioavailability 2020
bioavailability
Serum cholesterol Plant stanol ester Low-density lipoprotein 1 biscuit / day / Compared to the control, the total cholesterol, Kriengsinyos
reduction efficacy cholesterol -(LDL-C-) lowering 2 weeks LDL-C, and the LDL/HDL ratio had serum reduc- et al. 2015
efficacy tions of 4.9, 6.1, and 4.3%, respectively
Birth weight and groundnut Reduce the retardation of fetal 2 biscuit (4.3 Increased weight gain in pregnancy (136 g) over Ceesay et al.
perinatal mortality growth MJ*2)/day / 20 the whole year and significantly increased birth 1997
weeks weight (11.1% of babies with low birth weight for
the intervention group against (17% for the control
group).
Parasitic infections Multi- Decreased parasite load and 30 g biscuits, 5 Decrease of Ascaris (− 2328 eggs per gram of feces) Nga et al.
Micronutrient improved cognitive outcomes days/week / 4 and Hookworm (− 156 eggs per gram of feces) and 2011
months improve cognitive outcomes. These values are
higher than those of the group consumed placebo
(− 1200 for Ascaris and − 144 for Hookworm).
Gastrointestinal Gluten-free biscuit Reduction of the prevalence of Gluten-free diet Significant (P < 0.05) decrease of the prevalence of Ghalichi et al.
symptoms and (GFB) gastrointestinal symptoms and / 6 weeks gastrointestinal symptoms after intake of GFB 2016
autism spectrum autism spectrum disorders (40.57% vs. 17.10%) against an insignificant increase
disorders behaviors in the regular diet group (RD) (42.45% vs. 44.05%).
GFB also induces a significant decrease in
behavioral disorders (80.03 vs. 75.82) against an
insignificant increase in the regular diet group
(79.92vs. 80.92).
Goubgou et al. Food Production, Processing and Nutrition (2021) 3:26 Page 11 of 18

Table 4 The use of biscuit in clinical trial (Continued)

Health concern Additional Additional product Administration Result References
product properties mode
Prebiotics effect Partially Prebiotic effects 37.5 g / day / Bifidobacterial numbers increased from Tuohy et al.
hydrolysed guar 21 days pretreatment levels of 9. 10 log 10 cells/g faeces 2001
gum and fructo- and placebo levels of 9. 18 log10 cells/g faeces, to
oligosaccharides 9. 59 log10 cells/g faeces after ingestion of the
experimental biscuits.
Neurocognitive Soy protein Protein dietary Biscuits 5 days / Improvements of nonverbal cognitive (fluid Loo et al.
outcomes supplementation week / 18 intelligence) performance for children who 2017
months received soy protein than those who received ASFs.
For example, beery visual-motor integration for
children who received soy protein is 7.44 and 6.70
for children who received beef.

2013; Mancebo et al. 2015; Kaur et al. 2015; Adeyeye & (Mancebo et al. 2015; Omran et al. 2016; Singh &
Akingbala 2015; Ayo et al. 2018; Adeola & Ohizua 2018). Kumar 2017; Sulieman et al. 2019).
Moreover, the flours’ protein quality has been improved Fermentation is a good way of incorporating enrich-
using for example, fish proteins, whey, single-cell proteins, ment ingredient that increases the nutritional quality of
mushroom leaf protein isolates, legumes, and oilseeds biscuits (Sulieman et al. 2019). For instance, using of 6%
(Abou-Zaid & Elbandy 2014; Biao et al. 2020; Jang et al. of fermented Agaricus bisporus polysaccharide flours in
2015). Interestingly, food waste or by-product (e.g., peels, sweet potato and rice biscuits allowed to improve the
germs, biomass waste such as leaves) are recovered and biscuits’ nutritional and functional properties (Sulieman
used as functional ingredients for the formulation of biscuit et al. 2019). However, the unfermented Agaricus bis-
flour. Subsequently, xanthan gum, guar gum, arabic gum, porus polysaccharide flours have to be incorporated at a
agarose, β -glucan, and carboxymethyl cellulose (CMC) lower percentage (3%) to have good acceptability
have been used to overcome technological aspects (i.e., (Sulieman et al. 2019).
rheological properties) attributed to gluten (Hadnađev et al. On the other hand, the germination of foxtail millet
2013; Songré-Ouattara et al., 2017; Xu et al. 2020). for the production of biscuit resulted in a decrease of
The partial substitution of cereal flour with specific anti-nutrients including phytates and tannins (Singh &
components has also been used to improve the nutri- Kumar 2017). It induced an increase of polyphenols con-
tional quality and the potential health benefits of biscuits tent in biscuits (Singh & Kumar 2017). The use of ger-
(Adeola & Ohizua 2018; Biao et al. 2020). minated brown rice by partial or complete replacement
of wheat flour in the production of biscuit has also led
to the improvement of the nutritional quality of the bis-
Novelties in the processing of improved biscuits cuits (Chung et al. 2014).
The improvement of the nutritional values of biscuits Defatting has also been used to improve the accept-
can be attributed to several innovations in the process- ability of biscuits. This was the case with biscuits pro-
ing (Chung et al. 2014; Mancebo et al. 2015). The first duced using defatted flaxseed flour. They were more
challenge is associated with the production of the flour appreciated than the biscuits produced with whole fat
base. The particle size of flour is well known to influence flaxseed flour (Omran et al. 2016).
the quality of biscuits (Mancebo et al. 2015). The incorp-
oration of fine flours increases the biscuit hardness and Nutritional, and sensory quality of improved biscuit
decreases its spread. Besides, the coarse flours impact The association of various cereals and the use of constit-
the biscuit textural (i.e., cohesiveness, spread) and or- uents with nutritional and technological interests have
ganoleptic properties (i.e., mouthfeels) (Zucco et al. improved the nutritional, sensory, and functional prop-
2011). Subsequently, the flour processing is adapted, erties of biscuits. A short overview of articles that men-
with compromise, according to the technological and tioned the nutritional, physico-chemical and sensory
nutritional aspects. However, refined flour of cereal used quality of biscuits shows that the content of several
in biscuit processing is known to have lower nutritional functional nutrients such as protein, fiber, ω-3 fatty
quality and protein content than the whole cereal grain acids, dietary fibers, antioxidants, vitamins, and mineral
flour (Mancebo et al. 2015). Furthermore, roasting, pre- has been enhanced (Costa et al. 2019; Swapna & Jayaraj
cooking, defatting, germination, non-refining, and fer- Rao 2016). For example, the biscuits produced with oats
mentation have been applied to prepare the ingredients and cheese had high nutritive value with 12.53 and
and have also been showed to create novel flavors and 12.89% protein, 2.70 and 2.75% minerals and 0.62 and
improve the nutritional properties of the final biscuits 0.60% beta-glucan (Swapna & Jayaraj Rao, 2016). Whole
Goubgou et al. Food Production, Processing and Nutrition (2021) 3:26 Page 12 of 18

wheat combined with sorghum has been used to pro- From left to right: Control biscuit prepared with
duce biscuits with good acceptability (ranking 7 on he- 100% wheat flour; and biscuits prepared by adding
donic scale of 9 point) (Banerjee et al. 2014). The 10 and 20% of almond skin powder in the level of
acceptability of biscuits can increase with the rate of sor- wheat flour (Pasqualone et al. 2020).
ghum ranging from 35 to 40% (Banerjee et al. 2014).
Ghoshal and Kaushik (2020) have produced high protein The PCA analysis showed two groups (3 and 4) of bis-
biscuits, adding defatted soy flour up to 20% in the for- cuits with a good potential for children’s diets due to the
mulation without affecting their overall acceptability high protein content and average carbohydrate level.
(Ghoshal & Kaushik 2020). These groups are characterized by biscuits produced
Regarding gluten-free biscuits, it is shown that the non- with copra and foxtail millet (Co1, Co2 and Co3)
wheat flour sources significantly influenced the overall ac- blended with amaranth (Singh & Kumar 2017) and
ceptability, the weight, the moisture and the water activity wheat biscuit supplemented with soy fiber (W13) (Hu
of the biscuits (Benkadri et al. 2018; Mancebo et al. 2015). et al. 2013). The PCA analysis also showed that biscuits
Gluten-free flour biscuits have lower spread and greater produced with 100 and 95% wheat flour (C1, C2, C3,
hardness than wheat flour based-biscuits (Mancebo et al. and W1) have high carbohydrate and fat contents.
2015). The effect of the gums used to compensate the rule
of gluten in gluten-free biscuit processing, was investigated Biscuit and potential health benefits
by Kaur et al. (2015), who concluded that the qualities of Control of biscuits’ sugar content
buckwheat biscuits with xanthan gum were comparable to Sugars are the second major constituent of biscuit
those made with wheat flour (Kaur et al. 2015). (Chavan et al. 2016; Sahin et al. 2019; van der Smam &
In the case of the use of wholegrain and the substitu- Renzetti 2019). Biscuits contain a high amount of sugar
tion of wheat flour, the studies of Sedej et al. (2011) have (10–30%), which influences their techno-functional prop-
shown no significant difference from sensory evaluation erties (e.g. taste and flavor) and increases their shelf-life
between the whole buckwheat grain biscuits and whole- (Chavan et al. 2016; Serial et al. 2016; van der Smam &
wheat biscuits (Sedej et al. 2011). Renzetti 2019). The sugar content significantly influences
The use of by-product (e.g., pomace and peel) generally the organoleptic characteristics of biscuits. Depending on
increases the nutritional quality of biscuit, specially the the temperature, the sugar content is responsible for the
content of protein, fiber, minerals, essential fatty acids and desired brown color (Perego et al. 2007). The crumbly and
antioxidant potential (Martin-Diana et al. 2016). For the crispy textures are due to the undissolved sugar crystals
physical property, by-products reduce the pasting viscosity and sugar recrystallization (Pareyt et al. 2009).
and the lightness of the biscuit; but increase the pasting The high content of sugar in biscuits makes them high
temperature of the biscuit dough (Mir et al. 2015). energy density foods, with an energy density of around
The use of improved materials has presented best 5 cal / g (Banerjee et al. 2014), which is over the recom-
proximate composition but had lower acceptability mended energy density for complementary food (4–4,25
(Coutinho de Moura et al. 2014; Songré-Ouattara cal / g) (CODEX CAC/GL 08 1991). However, for adults,
et al. 2016) due to the change of different sensory this high energy density food has a concern in public
parameter such as color, taste, texture, aroma, odor health, because this is often linked with risks of some
(Fig. 4) (Pasqualone et al. 2020; Šarić et al. 2016; diseases such as cardiovascular diseases, diabetes, and
Tańska et al. 2016). obesity (Pourmohammadi et al. 2017; van der Smam &

Fig. 4 Biscuits enriched with almond skins showing the change of color
Goubgou et al. Food Production, Processing and Nutrition (2021) 3:26 Page 13 of 18

Renzetti 2019). This public health concern has led many biscuits with no fat, low fat, and reduced fat (Colla et al.
health organizations to encourage the production of bis- 2018; Erinc et al. 2018; French Ministry of Health 2006;
cuits with reduced calories (French Ministry of Health Hercberg et al. 2008).
Health 2006; Hercberg et al. 2008; World Health Given the above and considering the well-known dele-
Organization 2015). For example, the WHO guideline terious consequences of the consumption of biscuits with
recommends reducing the daily intake of free-sugars to high fat content, biscuits with fat reduced or without fat
10% (World Health Organization 2015). In addition, the (Banerjee et al. 2014; Erinc et al. 2018) which maintain
UK government has recommended bakery products with good sensory properties are required in the market. For
reduced calories of 20% (Sahin et al. 2019). Because of this purpose, several ingredients have been used as fat
worldwide public-health campaigns claiming for no substitutes during the biscuit processing (Table 3).
added sugar, biscuits with decreased calories are more Some examples of fat substitutes include inulin, spreads
and more common in the market (Aggarwal et al. 2016; and milk, b-glucan and amylodextrins, pectin, polydex-
Biguzzi et al. 2014; Denis 2011). trose, acetylated rice starch, high-oleic sunflower oil and
The decrease of sugar in biscuits formulas tends to inulin/ β-glucan/lecithin, puree of canned green peas, can-
alter the texture, sensory and hedonic properties delilla wax–canola oil oleogels, corn fiber, maltodextrin,
(Biguzzi et al. 2014; Pareyt et al. 2009). A sugar re- guar gum and lupine extractare (Forker et al. 2012; Chugh
duction of up to 25% was linked to a significant of et al. 2013; Banerjee et al. 2014; Krystyjan et al. 2015; Jang
sweetness (Perego et al. 2007). Nevertheless, studies et al. 2015; Onacik-Gür et al. 2015; Lee & Puligundla
carried out in European countries, mainly France, 2016; Erinc et al. 2018; Romanchik-Cerpovicz et al. 2018).
have identified a significant decrease in the sugar
content. This decrease varies between 2 to 15 g / 100 Gluten-free biscuits
g in biscuits and cakes (Denis 2011). The studies of The high content of gluten in wheat flour has been a con-
Dhankhar et al. (2019) showed that the reduction of cern in public health due to food allergies, celiac disease
sugar level in biscuits could be made up to 60% by and gluten sensitivity (Mancebo et al. 2015; Rosell et al.
using date powder as a sweetening agent for replacing 2014). Therefore, wheat flour is substituted with several
sugar (Dhankhar et al. 2019). other flours to improve biscuits’ quality or prevent gluten-
associated health disorders (Table 1). Some gluten-free ce-
Control of biscuits’ fat content reals used in biscuit processing are rice (O. sativa), sor-
Fat is also one of the major constituents of biscuits. This ghum (S. vulgare), maize (Z. mays), and several minor
constituent plays a substantial role in the nutritional grains such as the millets, especially pearl millet (P. glau-
quality of biscuits by increasing their tenderness and cum), teff (E. tef), oat (A. sativa) (Adeyeye & Akingbala
regulating their texture. Fat used in biscuits processing 2015; Coleman et al. 2013; Duta & Culetu, 2015; Mancebo
must have specific physicochemical and technological et al. 2015; Rai et al., 2014; Songré-Ouattara et al. 2016;
properties such as high melting point and plasticity Torbica et al. 2012) (Table 1). Because of the lack of glu-
(Costa et al. 2019; Tarancon et al. 2013). Fat is well- ten, these products could be well tolerated in celiac dis-
known to regulate the mechanical and rheological prop- ease patients as part of a gluten-free diet.
erties of biscuits (Colla et al. 2018). This constituent
provides a good smell and taste to biscuits and greatly Use of improved biscuits in clinical trials
influences their convenient form and sensory properties. The objective of the use of improved biscuits in clinical
Fat can be from animal (butter, butter oil) or plant (palm trials is both to investigate the contribution of improved
oil, peanut oil, etc.) sources (Chavan et al. 2016; Pareyt biscuits to the recommended nutrients intake of young
et al. 2009). children and the influence of the food matrix on the bio-
Like sugar, the high fat content in biscuits can make availability of biscuit nutrients during digestion (Table 4)
them high energy density foods that are greatly recom- (Austria et al. 2016; Bowen et al. 2019; Buffière et al. 2020;
mended for children as complementary food. However, Hu et al. 2013; Jenkins et al. 2008; Kriengsinyos et al.
the high fat content constitutes a concern in public 2015).
health, because it is often linked with risks of some Food that is rich in dietary fiber has been suggested to
diseases such as cardiovascular diseases, diabetes, can- contribute to body weight loss, and lower triacylglycerol
cer and obesity (Lee & Puligundla 2016; Okumura levels. Several studies have investigated the effect of sup-
et al. 2017). From this point of view many health or- plemented biscuit with high fiber product on body
ganizations have also issued recommendations for redu- weight, body composition, and blood lipids in over-
cing fat content in food for adults. Besides, people with weight and obese subjects (Hassanzadeh-Rostami et al.
risks of cardiovascular diseases, diabetes, and obesity are 2020; Hu et al. 2013; Kuang et al. 2020). For example,
looking to maintain a healthy diet including nutritious the consumption of biscuits supplemented with soy fiber
Goubgou et al. Food Production, Processing and Nutrition (2021) 3:26 Page 14 of 18

by overweight and obese college adults at breakfast for Autism spectrum disorder affects multiple systems of
12 weeks (approximately 100 g/day) has led to a loss of the body. It is the case for metabolic, gastrointestinal,
body weight, body mass index, and serum LDL- immunological, mitochondrial, and neurological systems.
cholesterol concentrations compared to a control group, Ghalichi et al. (2016) used a gluten-free diet (gluten-free
which received not supplemented biscuits (Hu et al., pasta and biscuits and gluten-free breads) in a random-
2013). Kuang et al. (2020) have observed similar results ized clinical trial to determine their effect on gastrointes-
with biscuits supplemented with flaxseed meal (Kuang tinal symptoms and autism spectrum disorders. They
et al. 2020). concluded that these gluten-free biscuits might be effect-
The consumption of fortified biscuit with whey pro- ive product to manage of the gastrointestinal symptoms
tein and wheat bran by overweight or obese people in and autism spectrum disorders behaviors (Ghalichi et al.
a randomized controlled clinical trial during 8 weeks 2016).
resulted in a loss of appetite, energy intake, and body The studies of Clifton and Keogh concluded that
weight, contrary to the overweight or obese who con- wheat wholegrain biscuits have a lowering effect on
sumed not fortified biscuits (Hassanzadeh-Rostami cholesterol rate in the blood (Clifton & Keogh 2018).
et al. 2020). This is an advantage because the use of wheat whole-
Fortification of food with micronutrient is a strategy grain biscuit at breakfast is a convenient, easy and nutri-
used in food programs to overcome micronutrient defi- tious way to achieve 2 g /day of plant sterol intake, and
ciency. Thus, biscuits are mostly used in clinical trials as its form lends itself to excellent daily compliance
vehicles for micronutrients, with the purpose to improve (Clifton & Keogh 2018).
micronutrient status (Bouhouch et al. 2016; Nga et al.
2009). This food-based strategy is well-known to de- Conclusion
crease the risk of anemia and deficiencies of micronutri- This review emphasizes the scientific information about
ents such as zinc and iodine. Bouhouch et al. (2016), the nutritional attributes of biscuits and their correlation
when using the biscuit as a food vehicle fortified with with human health. The biscuit industry intends to im-
ferrous sulfate (FeSO 4) and ferric sodium EDTA prove human health through the development of a wide
(NaFeEDTA) in a randomized controlled trial, showed variety of biscuits in the form of food high in essential
an improved iron status of children (Bouhouch et al. and/or functional nutrient. Biscuit products appear to be
2016). Nga et al. (2009) obtained a decrease in the risk an excellent food vehicle matrix for the inclusion of a
of anemia and deficiencies of zinc and iodine by 40% variety of innovative and healthy ingredients and offer
(Nga et al. 2009). various positive functional attributes. The physical,
The consumption of multi-micronutrient fortified bis- chemical, functional, and rheological properties of these
cuits showed significant improvement in cognitive test products are significantly influenced by the raw material
results (Nga et al. 2009). Soy dietary protein used in the used and the production process. The functionality of
supplementation of biscuit showed greater improvement biscuits is the combined result of their physical, chem-
in nonverbal cognitive (fluid intelligence) performance ical, functional, and rheological properties. The different
compared with peers who received isocaloric beef or treatments of biscuits leading to the improvement of the
wheat biscuits (Loo et al. 2017). nutritional contents have been mainly evidenced as an
The daily supplementation of pregnant women’s diet increase in protein, fiber, and bioactive compounds and
with high energy groundnut biscuits (4.3 MJ / day) dur- a decrease in the hydrolysis index, fat and sugar content.
ing 20 weeks significantly increases the weight gain in There are many future possibilities for the biscuits in-
pregnancy and the birth weight (Ceesay et al. 1997). dustries to develop a wider range of tailor-made func-
Ginger has been used in the production of biscuit for tional food products. It is difficult to explain the
its good effect against nausea and vomiting during preg- correlation between biscuits consumption and disease
nancy. Thus, Basirat et al. (2009), when using ginger bis- prevention because this aspect is not completely under-
cuits their clinical trial, showed that these food products stood. The clinical study is an important step towards
have a positive effect on the remission of nausea during improving the understanding of the influence of biscuits
pregnancy (Basirat et al. 2009). on human health. This aspect is not fully understood.
It has been reported that the consumption of multi- The use of biscuits in clinical trials has shown good
micronutrient fortified biscuits reduces the prevalence of prospects in improving the diet by providing bioactive
parasitic infections compared to children who received compounds such as essential fatty acids, proteins, dietary
unfortified biscuits (Nga et al. 2009, 2011). fibers, soluble polysaccharides, phenolic compounds,
The consumption of biscuits enriched with olive pom- vitamins (A, C, F and E), and minerals (P, Mg, K, Na, Fe,
ace led to a significant increase in the metabolic output Cu, Mn and Zn). However, it is noteworthy that these
of the gut microbiota (Conterno et al. 2019). values need to be tested in vivo to confirm the
Goubgou et al. Food Production, Processing and Nutrition (2021) 3:26 Page 15 of 18

physiological benefits on human health of biscuits con- Akujobi, I. C. (2018). Nutrient composition and sensory evaluation of cookies
sumption. Several clinical trials have been conducted produced from cocoyam (Xanthosoma sagittifolium) and tiger nut (Cyperus
esculentus) flour blends. International Journal of Innovative Food, Nutrition and
with biscuits. But, further clinical trials with more partic- Sustainable Agriculture, 6(3), 33–39.
ipants and over a longer duration could provide a better Apeda agri exchange (2020) exchange.apeda.gov.in.
understanding of the health benefits of improved bis- Arun, K. B., Persia, F., Aswathy, P. S., Chandran, J., Sajeev, J., & P., & Nisha, P. (2015).
Plantain peel - a potential source of antioxidant dietary fibre for developing
cuits. Also, the clinical trials are minimal compared to functional cookies. Journal of Food Science and Technology, 52(10), 6355–
the numbers of improved biscuits that have been 6364. https://doi.org/10.1007/s13197-015-1727-1.
developed. Austria, J. A., Aliani, M., Malcolmson, L. J., Dibrov, E., Blackwood, D. P., Maddaford,
T. G., … Pierce, G. N. (2016). Daily choices of functional foods supplemented
Acknowledgements with milled flaxseed by a patient population over one year. Journal of
Not applicable. Functional Foods, 26, 772–780. https://doi.org/10.1016/j.jff.2016.08.045.
Ayo, J. A., Ojo, M. O., Omelagu, C. A., & Kaaer, R. U. (2018). Quality
Authors’ contributions characterization of Acha-mushroom blend flour and biscuit. Nutrition and
MG, LTS-O and AS conceived and designed the paper; MG, and FB collected Food Science International Journal, 7(3), 1–10. https://doi.org/10.19080/
and analysed literatures and wrote the paper; LTS-O, HS-L, YT, and AS NFSIJ.2018.07.555715.
reviewed and edited the manuscript. The authors read and approved the Banerjee, C., Singh, R., Jha, A., & Mitra, J. (2014). Effect of inulin on textural and
final manuscript. sensory characteristics of sorghum based high fibre biscuits using response
surface methodology. Journal of Food Science and Technology, 51(10), 2762–
Funding 2768. https://doi.org/10.1007/s13197-012-0810-0.
The authors declare that no funding was provided for the present work. Basirat, Z., Moghadamnia, A., Kashifard, M., & Sharifi-Razavi, A. (2009). The effect of
ginger biscuit on nausea and vomiting in early pregnancy. Acta Medica
Availability of data and materials Iranica, 47(1), 51–56.
Data and materials used include all the original reviewed articles which are Benkadri, S., Salvador, A., Zidoune, M. N., & Sanz, T. (2018). Gluten-free biscuits
available. based on composite rice-chickpea flour and xanthan gum. Food Science and
Technology International, 1–10. https://doi.org/10.1177/1082013218779323.
Declarations Biao, Y., Chen, X., Wang, S., Chen, G., Mcclements, D. J., & Zhao, L. (2020). Impact
of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough
Ethics approval and consent to participate and functional cookies-baked products. Food Science and Nutrition, 8(1), 361–
Not applicable. 370. https://doi.org/10.1002/fsn3.1315.
Biguzzi, C., Schlich, P., & Lange, C. (2014). The impact of sugar and fat reduction
Consent for publication on perception and liking of biscuits. Food Quality and Preference, 35, 41–47.
Not applicable. https://doi.org/10.1016/j.foodqual.2014.02.001.
Błońska, A., Marzec, A., & Błaszczyk, A. (2014). Instrumental evaluation of acoustic
Competing interests and mechanical texture properties of short-dough biscuits with different
The authors declare no conflict of interest. content of fat and inulin. Journal of Texture Studies, 45(3), 226–234. https://
doi.org/10.1111/jtxs.12068.
Received: 12 July 2021 Accepted: 22 August 2021 Bouhouch, R. R., El-Fadeli, S., Andersson, M., Aboussad, A., Chabaa, L., Zeder, C., …
Zimmermann, M. B. (2016). Effects of wheat-flour biscuits fortified with iron and
EDTA, alone and in combination, on blood lead concentration, iron status, and
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