Abstract
Biscuits are a popular ready-to-eat food due to their affordable cost and long shelf life. Herein, we review the quality parameters of the biscuits, with a special focus on the changes caused by thermal processing. Particularly, the presence of possible contaminants, including the production of hydroxymethylfurfural is reviewed. In addition, the various microbiological sources of concern during the biscuit-making process, and their effect on the shelf-life and quality of the biscuits are presented. Based on the current state of literature, modern challenges in biscuit-making and a future outlook of the biscuit industry is provided. This review will be useful in understanding the current state of the literature regarding the quality parameters of biscuits and the important critical control points in order to maintain the safety and high quality of biscuits produced.
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