Table 2 - uploaded by Maria Eliza Assis dos Passos
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Average* sodium content of biscuits and difference between these contents and those printed on nutritional labels.
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The aim of this study was to analyze the proximate and mineral composition of 21 types of biscuits. All biscuits showed high fat contents, significantly different (P < 0.05) from those described on the labels, except for three brands. Insoluble fiber fractions were predominant in the analyzed samples. Among the 21 biscuits analyzed, 16 showed food...
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Dietary fibre is an important constituent of a healthy diet, composed of non-digestible carbohydrates and lignin. Over the last decades dietary fibre has gained importance for human nutrition, due to its beneficial effects on health. In addition to classical enzyme-gravimetric methods, new methods for the determination of total, insoluble and solub...
Citations
... In contrast, higher moisture content than the recommended range in cassava chips and flour has been reported by Uchechukwu-Agua (2015) in South Africa, Oladunmoye et al. (2014) in Lagos, and Alamu et al. (2019) in major markets of Zambia. Moisture content testing is a standard procedure in food analysis because the water content in food significantly influences preservation and the chemical, physical, and microbiological changes during storage (Passos et al., 2013). Proper drying techniques play a crucial role in preserving cassava products due to their perishable nature. ...
Cassava (Manihot esculenta Crantz) is an important food crop in sub-Saharan Africa due to its high carbohydrate content. This study collected 102 samples of dried cassava products, including cassava flour and chips, from households, processors, open markets, and supermarkets in seven districts of Zambia. The presence of naturally occurring cyanogenic glucosides in these products poses food safety risks to consumers. The hydrogen cyanide concentration levels in cassava chips and flour ranged from 31.64 to 101.25 and 31.32 to 121.93 mg kg-1 , respectively, across all study sites. Every sample tested exceeded the WHO's recommended limit of 10 mg kg-1. The mean moisture content of cassava products ranged from 10.64 to 14.00%, with the white index (WI) varying between 112.05 and 126.86 for cassava chips and 137.87 to 146.36 for cassava flour. Despite their seemingly whiter appearance, cassava chips and flour may pose a safety risk for consumption due to their elevated hydrogen cyanide (HCN) concentration. It is advisable to implement adequate and appropriate processing methods to reduce residual cyanide in cassava products to levels that comply with established standards.
... In contrast, higher moisture content than the recommended range in cassava chips and flour has been reported by Uchechukwu-Agua (2015) in South Africa, Oladunmoye et al. (2014) in Lagos, and Alamu et al. (2019) in major markets of Zambia. Moisture content testing is a standard procedure in food analysis because the water content in food significantly influences preservation and the chemical, physical, and microbiological changes during storage (Passos et al., 2013). Proper drying techniques play a crucial role in preserving cassava products due to their perishable nature. ...
Cassava (Manihot esculenta Crantz) is an important food crop in sub-Saharan Africa due to its high carbohydrate content. This study collected 102 samples of dried cassava products, including cassava flour and chips, from households, processors, open markets, and supermarkets in seven districts of Zambia. The presence of naturally occurring cyanogenic glucosides in these products poses food safety risks to consumers. The hydrogen cyanide concentration levels in cassava chips and flour ranged from 31.64 to 101.25 and 31.32 to 121.93 mg kg-1 , respectively, across all study sites. Every sample tested exceeded the WHO's recommended limit of 10 mg kg-1. The mean moisture content of cassava products ranged from 10.64 to 14.00%, with the white index (WI) varying between 112.05 and 126.86 for cassava chips and 137.87 to 146.36 for cassava flour. Despite their seemingly whiter appearance, cassava chips and flour may pose a safety risk for consumption due to their elevated hydrogen cyanide (HCN) concentration. It is advisable to implement adequate and appropriate processing methods to reduce residual cyanide in cassava products to levels that comply with established standards.
... In contrast, higher moisture content than the recommended range in cassava chips and flour has been reported by Uchechukwu-Agua (2015) in South Africa, Oladunmoye et al. (2014) in Lagos, and Alamu et al. (2019) in major markets of Zambia. Moisture content testing is a standard procedure in food analysis because the water content in food significantly influences preservation and the chemical, physical, and microbiological changes during storage (Passos et al., 2013). Proper drying techniques play a crucial role in preserving cassava products due to their perishable nature. ...
Cassava (Manihot esculenta Crantz) is an important food crop in sub-Saharan Africa due to its high carbohydrate content. This study collected 102 samples of dried cassava products, including cassava flour and chips, from households, processors, open markets, and supermarkets in seven districts of Zambia. The presence of naturally occurring cyanogenic glucosides in these products poses food safety risks to consumers. The hydrogen cyanide concentration levels in cassava chips and flour ranged from 31.64 to 101.25 and 31.32 to 121.93 mg kg-1 , respectively, across all study sites. Every sample tested exceeded the WHO's recommended limit of 10 mg kg-1. The mean moisture content of cassava products ranged from 10.64 to 14.00%, with the white index (WI) varying between 112.05 and 126.86 for cassava chips and 137.87 to 146.36 for cassava flour. Despite their seemingly whiter appearance, cassava chips and flour may pose a safety risk for consumption due to their elevated hydrogen cyanide (HCN) concentration. It is advisable to implement adequate and appropriate processing methods to reduce residual cyanide in cassava products to levels that comply with established standards.
... Nevertheless, biscuit processing and the addition of other ingredients (such as sugar and fats) can negatively affect the nutritional quality of these foods. For instance, during milling, bran and germ are separated from starchy endosperm in order to produce white flour, which results in losses of minerals [3]. ...
... According to Svecnjak et al. (2013) [21], 500 mg of sample was weighed directly into digestion vessel. A total of 65% HNO 3 (v/v) (5 mL) and 30% H 2 O 2 (v/v) (2 mL) were added to the samples. Vessels were covered, placed into the rotator body of microwave oven Milestone MLS 1200 Mega Oven (Milestone, Bergamo, Italy) and digestion programme was recalled. ...
Biscuits are bakery products made with wheat flour. Wheat is a good source of minerals and dietary fibre, although the presence of phytate or other components could modify mineral availability. In addition, cereal-based products are usually characterised by high fibre content that can influence satiety. The objectives of this study were to evaluate both the iron and calcium availability and the satiety effect of different types of biscuits (traditional recipe vs. “Digestive”) sold in the Spanish market, identifying whether the biscuit type could have effects on these parameters. Nutritional composition and the use of the generic descriptor “Digestive” of biscuits were collected from labels. Phytate and mineral contents were also measured. All samples were previously digested by a simulated process of the gastrointestinal conditions. The satiating effect of biscuits was evaluated according to VAS questionnaires. Results indicated that the mineral content and availability were different between types of biscuits (the traditional recipe showed the highest calcium concentration, while iron was higher in the “Digestive” type). However, mineral availability showed the highest percentages for both minerals, calcium and iron, in the Maria-type samples. Regardless of the different fibre content of both types of biscuits, and despite being higher in the Digestive type than in the Maria type, the satiety measures indicated that the Maria type had more effect on the food intake control. Thus, the descriptor “Digestive¨ in biscuits does not seem to be a marker of better nutritional quality, including parameters of effects on health such as mineral availability or satiety.
... Furthermore, Spanish biscuits showed the lowest protein content. The observed range roughly agreed with Passos et al. [38] who found levels of protein from 3 g/100 g to 14.6 g/100 g for a cream cracker. Rodrigues et al. [39] reported that the level of protein varied from 5.7 g/100 g to 10 g/100 g among four types of industrial biscuits. ...
The ingredients and the preparation methods influence biscuit quality and safety. In Iraq,
biscuit imports are increasing every year, but no information is available in the scientific literature
on their quality and safety features. This work analyzed three types of biscuits (cookies, crackers,
and digestives) sampled in the Basrah markets (Iraq) but produced in Spain, Iran, Turkey, and
United Arab Emirates. Nine different brands were considered for each country of origin (n = 36),
with three replicates per sample. Moisture, ash, fat, proteins, fiber, water activity, peroxide value,
5-hydroxymethyl-2-furfural (HMF), acrylamide, heavy metals, and microbial load were analyzed. All
the nutritional parameters were significantly influenced by the variables “Biscuit type” and “Country”.
Cookies showed significantly higher fat content and lower protein content than crackers and
digestives, as well as higher peroxide value (which was below the limit set by the FAO/WHO within
theWorldWood Program). Spanish samples had more fat and fewer proteins than biscuits made in
other countries. Very high variability was observed in HMF (from not detected to 62.08 mg/kg) and
AA content (reaching 1421.8 �g/kg). Cadmium was always absent, and lead was considerably below
the allowed limit. Yeasts and molds were above the limits in five samples.
... Biscuit T 0 (control) records the highest content (5.89 mg/100 g), and biscuit T3 (75%) records the lowest score (3.456 mg/100 g). The results of this study are comparable to those found by Maria et al. [28] (4.08 mg/ 100 g) in biscuit made from coconut. Iron also contributes to the formation of red blood cells. ...
The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour 100 g, and soybean flour 25 g) (T1), 50% (wheat flour 250 g, sweet potato flour 200 g, and soybean flour 50 g) (T2), 75% (wheat flour 125 g, sweet potato flour 300 g, and soybean flour 75 g) (T3), and 100% (wheat flour 0 g, sweet potato flour 400 g, and soybean flour 100 g) (T4) were made to obtain the wheat-sweet potato-soybean composite flours. Wheat flour without sweet potato and soybean flour was used as control (T0). The functional properties (water absorption capacity and water solubility index) of the flours were determined. Sensory evaluation of biscuits was determined. The proximate and mineral contents of the most preferred biscuits were determined. Results showed that the substitution significantly increases the functional properties of the flours ( P < 0.05 ). Sample 75% (T3) is the most preferred biscuit. The incorporation of sweet potato and soy flour in the formulation significantly increases the moisture, fat, protein, fiber, copper, manganese, calcium, magnesium, and potassium contents of the biscuits ( P < 0.05 ). Biscuit 75% (T3) records the highest levels in protein and fiber while sample T0 (control) records the highest levels of iron, zinc, and sodium. In terms of overall acceptability and nutrient contents, sample 75% (T3) is the best biscuits.
... This study shows that the moisture content is low when compared to others types of flour described by (Kumar et al., 2021) [28] . Usually, the high-quality flour contains 9% to 12% moisture content (Hsu et al., 2003) [26] if moisture levels are higher than 12% so the flour is prone to microbial growth while low level are suitable for the storage and have long shelf life hence the moisture parameter play an important aspect to shows the presence or absence of water content which help shown an idea about its chemical, physical changes during storage period (Hasmadi et al., 2020;Passos et al., 2013) [36] therefore, in the present study showed low moisture content which is suited for the storage. The ash content value was found to be higher ranges 2.81% as compared to result obtained in cassava flour which were grown in Tawau and semporna region (Hasmadi et al., 2020) in which ash content ranged 2.43% and 2.19%. ...
... This study shows that the moisture content is low when compared to others types of flour described by (Kumar et al., 2021) [28] . Usually, the high-quality flour contains 9% to 12% moisture content (Hsu et al., 2003) [26] if moisture levels are higher than 12% so the flour is prone to microbial growth while low level are suitable for the storage and have long shelf life hence the moisture parameter play an important aspect to shows the presence or absence of water content which help shown an idea about its chemical, physical changes during storage period (Hasmadi et al., 2020;Passos et al., 2013) [36] therefore, in the present study showed low moisture content which is suited for the storage. The ash content value was found to be higher ranges 2.81% as compared to result obtained in cassava flour which were grown in Tawau and semporna region (Hasmadi et al., 2020) in which ash content ranged 2.43% and 2.19%. ...
The physicochemical and flow properties of cassava flour were evaluated. The purpose of the study was to determine the moisture, ash, fat, protein, fibre, pH, amylose content and also determine the bulk density, tapped density, compression index and hausner ratio of the cassava flour. The moisture content affects the flow properties of the flour. The result revealed that the moisture content of the cassava flour ranges of 9.52 therefore the bulk and tapped density was decreased ranged from 0.421 g/cc and 0.710 g/cc respectively. The C.I and hausner ratio was high as the standard values therefore according to the result the flowability of the cassava flour was poor.
... A moisture level of less than 14% is suggested for long-term preservation, indicating a good capability during storage (Adeleke andOdedeji, 2010, Ogunlakin et al., 2012). (ii) Ash Content High-temperature biochemical interactions between simple sugars, amino acids, and/or proteins can cause mineral loss by producing covalently attached minerals (Passos et al., 2013). Because the product of this process is more resistant to hydrolysis, their mineralbinding capabilities can be preserved. ...
Cookies are consumed as a snack, ready-to-eat and convenient food. The utilization of composite flour in the development of cookies is replacing wheat flour thereby enhancing the quality of the product. But, the quality assessment of cookies made with composite flour is greatly influenced by storage conditions. Therefore, the present research was conducted to evaluate the storage stability of wheat-breadfruit incorporated cookies. Cookies were prepared from wheat flour and breadfruit flour in different combinations. Based on the nutritional and sensory properties of freshly prepared cookies, the three best treatments were selected along with the control for the shelf-life evaluation and packed in aluminium laminated foil and stored under the conditions of 30 ± 1 • C temperature and 75-80% RH. Quality evaluation was done at two weeks intervals for 12 weeks of the storage period. Among the treatments, cookies prepared from 40% breadfruit flour contained 4.97% of moisture, 2.62% of ash, 9.46% of protein, 1.51% of fibre and 16.46% of fat content after 12 weeks. According to the sensory analysis, there were significant differences (p<0.05) among the treatments in terms of colour, taste, texture, aroma and overall acceptability. Microbial counts were within the acceptable range up to the entire storage period. Therefore, based on the nutritional, organoleptic and microbial qualities, the cookies produced with 40% of breadfruit flour was the best treatment compared to other combinations at the end of 12 weeks storage period.
... Moisture content in diet biscuit samples was determined by gravimetric method based on drying process in Ecocell branded oven at 105 °C [13,14]. The weighing values of the samples were taken at certain time intervals. ...
... Analyzes were performed with Shimadzu system 50 model thermogravimetric analysis (TGA), Shimadzu system 50 model differential thermal analysis (DTA) devices. Ash content of diet biscuit samples was determined by thermogravimetric analysis, which is one of the thermal analysis methods, instead of traditional dry burning ash determination method [13]. ...
There are too many deficiencies in the studies in terms of diet biscuit in the literature. This study aims to fill this gap in the literature. The % moisture content, structural content verification, thermal stability, degradation properties and % ash content of diet biscuit samples, structural characterizations, surface micromorphology and detailed structural analysis were determined with fast, precise, new instrumental techniques. Thermal degradation of the lemon-fiber diet biscuit sample started at 250 °C in four stages and completed at 585 °C. There is three-stage thermal degradation in wholemeal diet biscuit samples, starting at 229 °C and completed at 580 °C. There are 46.06% C, 1.60% N, 0.12% S and 6.68% H in lemon-fiber diet biscuits, and 45.51% C, 2.39% N, 0.15% S and 7.05% H in whole-wheat diet biscuits. Ca, K, Mg, Na, Zn element contents in diet biscuit samples were determined by AAS technique. In the diet biscuit samples, K was determined as the element with the highest amount and the element with the least amount was Zn. As a result, the work is comprehensive and original. It is believed that the study will fill an important gap in the literature and will be a useful resource for researchers.
... Selain itu proses pengolahan pangan dapat pula meningkatkan kandungan mineral pada produk pangan. Menurut dos Passos et al., (2013), proses pengolahan pangan dapat meningkatkan kandungan mineral pada produk pangan, bukan hanya karena penambahan NaCl tapi juga adanya penambahan bahan tambahan pangan yang digunakan untuk memperbaiki tekstur, aroma dan juga meningkatkan masa simpan produk. Pada proses pengolahan produk biskuit ini, dilakukan penambahan bahan-bahan tambahan pangan seperti soda kue untuk mendapatkan tekstur biskuit yang renyah, perisa susu dan vanilla yang dapat menetralisir aroma ikan pada tepung ikan toman. ...
... Lemak dan minyak ditambahkan dengan sengaja dengan berbagai tujuan antara lain menambah kalori serta memperbaiki tekstur dan cita rasa. Penambahan lemak dapat meningkatkan cita rasa dari mutu suatu produk makanan, namun penggunaan dan jumlahnya harus terkendali dan tidak berlebihan (Winarno, 1998) Menurut dos Passos et al.(2013), kandungan lemak pada biskuit dan crackers komersial dapat berkisar antara 11,1 -29%. Sedangkan Abdel-Moemin (2015) menyebutkan kadar lemak biksuit tepung tulang ikan nila (Nile Tilapia) berkisar antara 12,6 -32%. ...
... Dengan adanya subtitusi tepung beras dengan tepung ikan toman dengan konsentrasi tertentu maka semakin menurun jumlah tepung beras yang ditambahkan maka nilai karbohidrat pada produk biskuit ikan toman semakin menurun pula. Menurut dos Passos et al. (2013), kadar karbohidrat berberapa biskuit dan crakers komersial mulai 56,8 -74,6%. Sedangkan Pratama et al. (2014) menyebutkan biskuitdengan penambahan tepung tulang ikan jangilus berkisar 73,46 -76,26%. ...
