The Iron and Calcium Availability and the Satiating Effect of Different Biscuits
Biscuits are bakery products made with wheat flour. Wheat is a good source of minerals and dietary fibre, although the presence of phytate or other components could modify mineral availability. In addition, cereal-based products are usually characterised by high fibre content that can influence sati...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/18/3439 |
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| author | Antonio Martínez-Martínez David Planes-Muñoz Carmen Frontela-Saseta Gaspar Ros Rubén López-Nicolás |
| author_facet | Antonio Martínez-Martínez David Planes-Muñoz Carmen Frontela-Saseta Gaspar Ros Rubén López-Nicolás |
| author_sort | Antonio Martínez-Martínez |
| collection | DOAJ |
| description | Biscuits are bakery products made with wheat flour. Wheat is a good source of minerals and dietary fibre, although the presence of phytate or other components could modify mineral availability. In addition, cereal-based products are usually characterised by high fibre content that can influence satiety. The objectives of this study were to evaluate both the iron and calcium availability and the satiety effect of different types of biscuits (traditional recipe vs. “Digestive”) sold in the Spanish market, identifying whether the biscuit type could have effects on these parameters. Nutritional composition and the use of the generic descriptor “Digestive” of biscuits were collected from labels. Phytate and mineral contents were also measured. All samples were previously digested by a simulated process of the gastrointestinal conditions. The satiating effect of biscuits was evaluated according to VAS questionnaires. Results indicated that the mineral content and availability were different between types of biscuits (the traditional recipe showed the highest calcium concentration, while iron was higher in the “Digestive” type). However, mineral availability showed the highest percentages for both minerals, calcium and iron, in the Maria-type samples. Regardless of the different fibre content of both types of biscuits, and despite being higher in the Digestive type than in the Maria type, the satiety measures indicated that the Maria type had more effect on the food intake control. Thus, the descriptor “Digestive¨ in biscuits does not seem to be a marker of better nutritional quality, including parameters of effects on health such as mineral availability or satiety. |
| first_indexed | 2024-03-10T22:45:52Z |
| format | Article |
| id | doaj.art-f4c8ccde142042579d76b6ece8639030 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T22:45:52Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f4c8ccde142042579d76b6ece86390302023-11-19T10:43:09ZengMDPI AGFoods2304-81582023-09-011218343910.3390/foods12183439The Iron and Calcium Availability and the Satiating Effect of Different BiscuitsAntonio Martínez-Martínez0David Planes-Muñoz1Carmen Frontela-Saseta2Gaspar Ros3Rubén López-Nicolás4Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, 30100 Murcia, SpainDepartment of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, 30100 Murcia, SpainDepartment of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, 30100 Murcia, SpainDepartment of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, 30100 Murcia, SpainDepartment of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, 30100 Murcia, SpainBiscuits are bakery products made with wheat flour. Wheat is a good source of minerals and dietary fibre, although the presence of phytate or other components could modify mineral availability. In addition, cereal-based products are usually characterised by high fibre content that can influence satiety. The objectives of this study were to evaluate both the iron and calcium availability and the satiety effect of different types of biscuits (traditional recipe vs. “Digestive”) sold in the Spanish market, identifying whether the biscuit type could have effects on these parameters. Nutritional composition and the use of the generic descriptor “Digestive” of biscuits were collected from labels. Phytate and mineral contents were also measured. All samples were previously digested by a simulated process of the gastrointestinal conditions. The satiating effect of biscuits was evaluated according to VAS questionnaires. Results indicated that the mineral content and availability were different between types of biscuits (the traditional recipe showed the highest calcium concentration, while iron was higher in the “Digestive” type). However, mineral availability showed the highest percentages for both minerals, calcium and iron, in the Maria-type samples. Regardless of the different fibre content of both types of biscuits, and despite being higher in the Digestive type than in the Maria type, the satiety measures indicated that the Maria type had more effect on the food intake control. Thus, the descriptor “Digestive¨ in biscuits does not seem to be a marker of better nutritional quality, including parameters of effects on health such as mineral availability or satiety.https://www.mdpi.com/2304-8158/12/18/3439wheat biscuitsmineral availabilityphytatesatiety |
| spellingShingle | Antonio Martínez-Martínez David Planes-Muñoz Carmen Frontela-Saseta Gaspar Ros Rubén López-Nicolás The Iron and Calcium Availability and the Satiating Effect of Different Biscuits Foods wheat biscuits mineral availability phytate satiety |
| title | The Iron and Calcium Availability and the Satiating Effect of Different Biscuits |
| title_full | The Iron and Calcium Availability and the Satiating Effect of Different Biscuits |
| title_fullStr | The Iron and Calcium Availability and the Satiating Effect of Different Biscuits |
| title_full_unstemmed | The Iron and Calcium Availability and the Satiating Effect of Different Biscuits |
| title_short | The Iron and Calcium Availability and the Satiating Effect of Different Biscuits |
| title_sort | iron and calcium availability and the satiating effect of different biscuits |
| topic | wheat biscuits mineral availability phytate satiety |
| url | https://www.mdpi.com/2304-8158/12/18/3439 |
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