The Chemical Composition and Quality Parameters of Biscuits: A Review
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 hydr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Basrah
2022-04-01
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| Series: | Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ |
| Subjects: | |
| Online Access: | https://www.bjas.bajas.edu.iq/index.php/bjas/article/view/542 |
| _version_ | 1818522491226685440 |
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| author | Noor N. Haider Ammar B. Altemimi Saher S. George Anubhav Pratap-Singh |
| author_facet | Noor N. Haider Ammar B. Altemimi Saher S. George Anubhav Pratap-Singh |
| author_sort | Noor N. Haider |
| collection | DOAJ |
| description | 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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| first_indexed | 2024-12-11T05:33:56Z |
| format | Article |
| id | doaj.art-2f408c578f97455dad76033260b44cff |
| institution | Directory Open Access Journal |
| issn | 1814-5868 2520-0860 |
| language | English |
| last_indexed | 2024-12-11T05:33:56Z |
| publishDate | 2022-04-01 |
| publisher | University of Basrah |
| record_format | Article |
| series | Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ |
| spelling | doaj.art-2f408c578f97455dad76033260b44cff2022-12-22T01:19:20ZengUniversity of BasrahMaǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ1814-58682520-08602022-04-01351The Chemical Composition and Quality Parameters of Biscuits: A ReviewNoor N. Haider0Ammar B. Altemimi1Saher S. George2Anubhav Pratap-Singh3Department of Food Science, College of Agriculture, University of Basrah, IraqDepartment of Food Science, College of Agriculture, University of Basrah, IraqDepartment of Food Science, College of Agriculture, University of Basrah, IraqFood Nutrition and Health Program, Faculty of Land & Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, CanadaBiscuits 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. https://www.bjas.bajas.edu.iq/index.php/bjas/article/view/542BiscuitBaking technologyBiscuit qualityFood processing |
| spellingShingle | Noor N. Haider Ammar B. Altemimi Saher S. George Anubhav Pratap-Singh The Chemical Composition and Quality Parameters of Biscuits: A Review Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ Biscuit Baking technology Biscuit quality Food processing |
| title | The Chemical Composition and Quality Parameters of Biscuits: A Review |
| title_full | The Chemical Composition and Quality Parameters of Biscuits: A Review |
| title_fullStr | The Chemical Composition and Quality Parameters of Biscuits: A Review |
| title_full_unstemmed | The Chemical Composition and Quality Parameters of Biscuits: A Review |
| title_short | The Chemical Composition and Quality Parameters of Biscuits: A Review |
| title_sort | chemical composition and quality parameters of biscuits a review |
| topic | Biscuit Baking technology Biscuit quality Food processing |
| url | https://www.bjas.bajas.edu.iq/index.php/bjas/article/view/542 |
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