Abstract
ObjectiveObesity (BMI >30) and related health problems, including coronary heart disease (CHD), is without question a public health concern. The purpose of this study was to modify a traditional biscuit by the addition of vitamin B6, vitamin B12, Folic Acid, Vitamin C and Prebiotic fibre, while reducing salt and sugar.DesignDevelopment and commercial manufacture of the functional biscuit was carried out in collaboration with a well known and respected biscuit manufacturer of International reputation. The raw materials traditionally referred to as essential in biscuit manufacture, i.e. sugar and fat, were targeted for removal or reduction. In addition, salt was completely removed from the recipe.ParticipantsUniversity students of both sexes (n = 25) agreed to act as subjects for the study. Ethical approval for the study was granted by the University ethics committee. The test was conducted as a single blind crossover design, and the modified and traditional biscuits were presented to the subjects under the same experimental conditions in a random fashion.ResultsNo difference was observed between the original and the modified product for taste and consistency (P > 0.05). The modified biscuit was acceptable to the consumer in terms of eating quality, flavour and colour. Commercial acceptability was therefore established.ConclusionThis study has confirmed that traditional high-fat and high-sugar biscuits which are not associated with healthy diets by most consumers can be modified to produce a healthy alternative that can be manufactured under strict commercial conditions.
Highlights
The UK diet is high in fat, saturated fat, e.g. in 1992 over 40% of all energy intake was derived from fat, with over 15% coming from saturated fat alone [1]
This study has confirmed that traditional high-fat and high-sugar biscuits which are not associated with healthy diets by most consumers can be modified to produce a healthy alternative that can be manufactured under strict commercial conditions
There is considerable epidemiological evidence that nutritional intake is related to the risk of coronary heart disease (CHD) [3,4]
Summary
The UK diet is high in fat, saturated fat, e.g. in 1992 over 40% of all energy intake was derived from fat, with over 15% coming from saturated fat alone [1]. There is considerable epidemiological evidence that nutritional intake is related to the risk of coronary heart disease (CHD) [3,4]. Other dietary changes considered helpful in the fight against coronary heart disease include consumption of a high fibre diet [6], reduction of salt and sugar intake [7,8,9]. In a study conducted by Pietinen et al, [6] the mean intake of soluble fibre in the diet was 5.4 g.day-1 compared to 18.9 g.day-1 for insoluble fibre They reported that an increase in daily soluble fibre by 3 g reduced the risk of coronary death by 27%. The concluding paragraph of the Diet and Heart Disease report [11] states that high fat bakery products should be reduced in the diet. Biscuits have previously been highlighted in a report by Willet et al, [12] as being significantly associated with an increased risk of CHD
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