Nutritional Quality and Safety Characteristics of Imported Biscuits Marketed in Basrah, Iraq
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...
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MDPI AG
2022-09-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/18/9065 |
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| author | Noor N. Haider Ammar B. Altemimi Saher S. George Ahmed Adel Baioumy Ahmed Ali Abd El-Maksoud Antonella Pasqualone Tarek Gamal Abedelmaksoud |
| author_facet | Noor N. Haider Ammar B. Altemimi Saher S. George Ahmed Adel Baioumy Ahmed Ali Abd El-Maksoud Antonella Pasqualone Tarek Gamal Abedelmaksoud |
| author_sort | Noor N. Haider |
| collection | DOAJ |
| description | 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 (<i>n</i> = 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 the World Wood 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 μg/kg). Cadmium was always absent, and lead was considerably below the allowed limit. Yeasts and molds were above the limits in five samples. |
| first_indexed | 2024-03-10T00:50:19Z |
| format | Article |
| id | doaj.art-c4031fda0a054dc7b4214fc77280f05e |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T00:50:19Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-c4031fda0a054dc7b4214fc77280f05e2023-11-23T14:52:38ZengMDPI AGApplied Sciences2076-34172022-09-011218906510.3390/app12189065Nutritional Quality and Safety Characteristics of Imported Biscuits Marketed in Basrah, IraqNoor N. Haider0Ammar B. Altemimi1Saher S. George2Ahmed Adel Baioumy3Ahmed Ali Abd El-Maksoud4Antonella Pasqualone5Tarek Gamal Abedelmaksoud6Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, IraqDepartment of Food Science, College of Agriculture, University of Basrah, Basrah 61004, IraqDepartment of Food Science, College of Agriculture, University of Basrah, Basrah 61004, IraqFood Science Department, Faculty of Agriculture, Cairo University, Giza 12613, EgyptDairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, EgyptDepartment of Soil, Plant and Food Sciences, University of Bari, Via Amendola, 165/A, 70126 Bari, ItalyFood Science Department, Faculty of Agriculture, Cairo University, Giza 12613, EgyptThe 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 (<i>n</i> = 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 the World Wood 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 μg/kg). Cadmium was always absent, and lead was considerably below the allowed limit. Yeasts and molds were above the limits in five samples.https://www.mdpi.com/2076-3417/12/18/9065bakery productbiscuitcookiecrackerdigestiveHMF |
| spellingShingle | Noor N. Haider Ammar B. Altemimi Saher S. George Ahmed Adel Baioumy Ahmed Ali Abd El-Maksoud Antonella Pasqualone Tarek Gamal Abedelmaksoud Nutritional Quality and Safety Characteristics of Imported Biscuits Marketed in Basrah, Iraq Applied Sciences bakery product biscuit cookie cracker digestive HMF |
| title | Nutritional Quality and Safety Characteristics of Imported Biscuits Marketed in Basrah, Iraq |
| title_full | Nutritional Quality and Safety Characteristics of Imported Biscuits Marketed in Basrah, Iraq |
| title_fullStr | Nutritional Quality and Safety Characteristics of Imported Biscuits Marketed in Basrah, Iraq |
| title_full_unstemmed | Nutritional Quality and Safety Characteristics of Imported Biscuits Marketed in Basrah, Iraq |
| title_short | Nutritional Quality and Safety Characteristics of Imported Biscuits Marketed in Basrah, Iraq |
| title_sort | nutritional quality and safety characteristics of imported biscuits marketed in basrah iraq |
| topic | bakery product biscuit cookie cracker digestive HMF |
| url | https://www.mdpi.com/2076-3417/12/18/9065 |
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