Fortified biscuits are made from iron-fortified wheat flour. This article will give you information about Fortified biscuits, their ingredients and packaging. In addition, we’ll discuss how prebiotics are used to reduce the energy content of Fortified biscuits. And, finally, we’ll discuss the benefits of fortified biscuits. To learn more about Fortified biscuits, read on! But before we get into those, let’s take a look at the process of their production.
Packaging of Fortified biscuits
The study on the microbiological composition of wheat flour was conducted on a sample basis. Different samples were coded with letter codes and used as raw materials for the biscuit production. The maximum Total Viable Count (TVC), Enterobacteriaceae, and Yeast & Mold count were found in the flour with the letter code F. By contrast, the lowest TVC was found in the flour with the letter code C. The results also show that the different treatment methods influence the chemical composition of high energy fortified biscuits.
The study evaluated four citrus peel powders and wheat biscuits. The 10% citrus peel powder enhanced all sensory characteristics studied. It also significantly improved the overall nutritive value. The biscuits were more nutritious and more pleasant to the taste than the unfortified ones. The study concluded that these biscuits could be a suitable choice for consumers on a caloric-reduced diet. However, further studies are needed to determine the optimal amount of citrus peel powder in fortified biscuits.
Ingredients of Fortified biscuits
This article presents a comparison of different types of fortified biscuits and their ingredients. In this study, the lipid and peroxide content of five types of biscuits was assessed. The highest lipid and peroxide content was measured in sample B, while the lowest was found in sample K. Biscuit companies have different formulations and characteristics, and this variation is due to the processing of different ingredients.
The Afghan market is expected to respond positively to the fortified biscuits produced by the Factory. Since Afghan women are likely to purchase the fortified biscuits, they will be willing to pay a higher price. As a result, the Factory plans to market its product. Fortified biscuits will be labeled on their packaging, and vehicles with strong signage will move them throughout the region. The factory will also conduct radio advertisements.
Process of adding iron to wheat flour
Adding iron to flour for making biscuits requires careful consideration of relative bioavailability, cost, and potential food interactions. The following table lists the relative costs and bioavailability of various iron salts, as well as their distribution within various flour-based snacks. It also illustrates the relative stability of various iron salts in different types of flours and breads. Table 3 also outlines the relative bioavailability of different iron salts.
In a recent study, Kuwaiti researchers and their collaborators tested different varieties of biscuits containing varying amounts of iron and folic acid. The fortified biscuits contained varying levels of the three vitamins, ranging from 97 to 284 mg/100 g. The biscuits also contained trace amounts of zinc. The study concluded that the fortified biscuits were indistinguishable from their non-fortified counterparts.
Prebiotics used to reduce energy content of biscuits
Nutraceuticals have received increasing attention in recent years because of the fortification ability of biscuits. Several clinical trials have been conducted to determine the effectiveness of improved biscuits in various clinical conditions. These conditions include malnutrition, obesity, high triglyceride levels, hypertension, and diabetes. Biscuits with improved nutrients have shown positive effects in these clinical trials, but further research is needed to determine the precise benefits of fortified biscuits.
Fortified biscuits contain a high amount of sugar, making them high in energy density. In fact, they contain over 5 calories per gram, which is way higher than the recommended value for complementary foods. Biscuits high in fat are linked to an increased risk of diabetes, cardiovascular disease, and obesity, so many health organizations are encouraging the production of reduced-calorie versions of these biscuits.