Nutritional Quality and Safety Characteristics of Imported Biscuits Marketed in Basrah, Iraq
Source abstract
Abstract
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 (n = 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.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Potato Plant Research · Phytase and its Applications · Cassava research and cyanide
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
College of Medicine, University of Warith Al-Anbiyaa, Karbala 56001, Iraq
Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
Dairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola, 165/A, 70126 Bari, Italy
References (85)
Show source-provided references
1. Biscuit baking: A review10.1016/j.lwt.2020.109726 ↗
2. Physicochemical, nutritional and organoleptic evaluation of cookies from pigeon pea (Cajanus cajan) and cocoyam (Xanthosoma sp.) flour blends
3. Evaluation of nutritional characteristics and consumers’ acceptance of gluten-free sweet biscuits made from rice-based pregelatinized composite flours containing orange pomace and soy protein isolate10.1007/s42452-021-04209-z ↗
4. Pasqualone, A., Haider, N.N., Summo, C., Coldea, T.E., George, S.S., and Altemimi, A.B. (2021). Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review. Foods, 10.10.3390/foods10112751 ↗
5. Poudel, A.R. (2019). Preparation and Quality Evaluation of Buckwheat Flour Incorporated Biscuit. [Ph.D. Thesis, Tribhuvan University].
6. Foodborne illnesses: An overview of hospitality operations liability
7. Emerging human infectious diseases and the links to global food production10.1038/s41893-019-0293-3 ↗
8. Foodborne pathogens10.3934/microbiol.2017.3.529 ↗
9. Unusually high illness severity and short incubation periods in two foodborne outbreaks of Salmonella Heidelberg infections with potential coincident Staphylococcus aureus intoxication10.1017/S0950268817002655 ↗
10. Microbial Contamination in Some Commercial Biscuits in Baghdad City10.21123/bsj.2010.7.2.867-875 ↗
11. Metal contents in some brands of biscuits consumed in southern Nigeria10.3923/ajft.2012.160.167 ↗
12. Assessment of some heavy metals in some fast foods in Kalubia Governorate
13. Assessing the levels of Pb, Cd, Zn and Cu in biscuits and home-made snacks obtained from vendors in two tertiary institutions in Lagos, Nigeria
14. Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods10.1146/annurev-food-062220-112934 ↗
15. (2015). EFSA European Food Safety Authority Scientific opinion on acrylamide in food. EFSA J., 13, 4104.
16. Heat damage of water biscuits from einkorn, durum and bread wheat flours10.1016/j.foodchem.2011.03.056 ↗
17. 5-Hydroxymethyl-2-Furfural (HMF)–Heat-induced formation, occurrence in food and biotransformation—A Review10.2478/v10222-012-0082-4 ↗
18. BBM Magazine (2022, April 03). Pasta, Biscuit and Bakery Products in Iraq. Available online: https://magazinebbm.com/blog/pasta-biscuit-and-bakery-products-in-iraq-1377.
19. AOAC: Association of Official Analytical Chemists (2007). Official Methods of Analysis of AOAC International, Association of Official Analytical Chemists. [18th ed.].
20. Development of an integrated total dietary fiber method consistent with the Codex Alimentarius definition
21. Content of 5-hydroxymethyl-2-furfural in biscuits for kids10.1515/intox-2017-0011 ↗
22. Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography10.1016/j.chroma.2004.10.094 ↗
23. Heavy metals (Cd, Pb) and trace elements (Cu, Zn) contents in some foodstuffs from the Egyptian market10.9755/ejfa.v12i1.5046 ↗
24. Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds10.21323/2618-9771-2021-4-1-82-88 ↗
25. Characterization of Staphylococcus aureus isolated from dairy animals in Ireland10.1111/j.1863-2378.2008.01220.x ↗
26. Microbiological status of bakery products available in Islamabad. Pakistan
27. Microbiological Profile, Incidence, and Behavior of Salmonella on Seeds Traded in Mexican Markets10.4315/JFP-19-595 ↗
28. Prevalence of Bacillus spp. in different food products collected in Argentina10.1016/j.lwt.2005.01.006 ↗
29. Microbial analysis of ragi cake base stored at room temperature without added chemical preservative10.20546/ijcmas.2017.612.409 ↗
30. The role of sugar and fat in sugar-snap cookies: Structural and textural properties10.1016/j.jfoodeng.2008.07.010 ↗
31. FAO/WHO (2001). Codex Alimentarius Commission Food additives and contaminants. Joint FAO/WHO Food Standards Programme, Codex Alimentarius: General Requirements (Food Hygiene) ALINORM, 01/12A.
32. Verma, H. (2021). Survey on Quality of Packed Snacks in Market. [Master’s Thesis, Galgotias University].
33. Comparison of quality characteristics of six reconstituted whole wheat flour with different modified bran10.1016/j.lwt.2021.112543 ↗
34. Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins10.1080/19476337.2012.753113 ↗
35. Vurro, F., Greco Miani, M., Summo, C., Caponio, F., and Pasqualone, A. (2022). Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits. Foods, 11.10.3390/foods11091282 ↗
36. Quality of the lipid fraction of Italian biscuits10.1002/jsfa.2357 ↗
37. Composition of fatty acids in selected sorts of biscuits, offered for children10.1556/AAlim.41.2012.4.5 ↗
38. Proximate and mineral composition of industrialized biscuits10.1590/S0101-20612013005000046 ↗
39. Desenvolvimento de formulações de biscoitos tipo cookie contendo café10.1590/S0101-20612007000100029 ↗
40. Labeling and classification of breads, biscuits and toasts sold as wholegrain in Brazil10.33448/rsd-v9i10.7350 ↗
41. Nutritional composition of selected commercial biscuits in Malaysia10.17576/jsm-2015-4404-13 ↗
42. Analytical dietary fiber database for the National Health and Nutrition Survey in Korea10.1016/j.jfca.2007.07.008 ↗
43. Schmidt, S.J., and Fontana, A.J. (2022, May 18). E: Water Activity Values of Select Food Ingredients and Products. Water Activity in Foods: Fundamentals and Applications; 2020; pp. 573–591. Available online: https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118765982.10.1002/9781118765982.app5 ↗
44. Quality and shelf-life evaluation of packaged biscuits marketed in Bangladesh10.3329/bjsir.v47i1.10717 ↗
45. Identification of Bacterial Species Isolated from Biscuits in Response to their Storage Period
46. Acceptability and storage stability of biscuits produced with orange peel and pulp flours. Journal of Environmental Science
47. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Eff ects of sugar type10.1016/j.foodchem.2015.07.016 ↗
48. Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures10.1016/j.foodchem.2006.03.049 ↗
49. Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking10.1007/s00217-007-0628-6 ↗
50. Hydroxymethylfurfural in commercial biscuits marketed in Spain
51. Accumulation of 5 hydroxymethyl- 2-furfural in cookies during the backing process: Validation of an extraction method10.1016/j.foodchem.2005.07.038 ↗
52. Assesment of hydroxymethylfurfural and furfural in commercial bakery products10.1016/j.jfca.2013.10.004 ↗
53. Acrylamide contents of some commercial crackers, biscuits and baby biscuits
54. Analysis of acrylamide in food by isotope-dilution liquid chromatography coupled with electrospray ionization tandem mass spectrometry10.1016/S0021-9673(03)00876-8 ↗
55. Acrylamide in biscuits commercialized in Spain: A view of the Spanish market from 2007 to 201910.1039/C9FO01554J ↗
56. Acrylamide content of selected Spanish foods: Survey of biscuits and bread derivatives10.1080/02652030601101169 ↗
57. Influence of addition of different types of sugar and leavening agents on the acrylamide content in biscuits10.21608/jfds.2012.75293 ↗
58. Dietary intake of acrylamide in Sweden10.1016/S0278-6915(03)00188-1 ↗
59. Occurrence of acrylamide in breakfast cereals and biscuits available in Italy
60. Risk assessment of dietary acrylamide intake in Flemish adolescents10.1016/j.fct.2004.10.003 ↗
61. Determination of acrylamide levels in selected commercial and traditional foods in Syria10.4314/tjpr.v15i6.21 ↗
62. Acrylamide exposure among Turkish toddlers from selected cereal-based baby food samples10.1016/j.fct.2013.08.018 ↗
63. European Commission (2017). European Commission Regulation
64. (EU) 2017/2158 of 20 November 2017 Establishing Mitigation Measures and Benchmark Levels for the Reduction of the Presence of Acrylamide in Food. Off. J. Eur. Union, 204, 24-44.
65. Enhancing phytoremediation of soils polluted with heavy metals10.1016/j.copbio.2021.10.024 ↗
66. Dietary intake and risk assessment of heavy metals from selected biscuit brands in Nigeria
67. Mineral and heavy metal contents of ice-cream wafer, biscuit and gofret wafers
68. Wheat flour confectionery products as a source of inorganic nutrients: Zinc and copper contents in hard biscuits10.1002/food.200300390 ↗
69. In vitro binding capacity of wheat bran, rice bran, and oat fiber for Ca, Mg, Cu, and Zn alone and in different combinations10.1021/jf960151e ↗
70. Assessment of heavy metals in foods and adult dietary intake estimates10.1080/20421338.2018.1556455 ↗
71. Potentially toxic metals and polycyclic aromatic hydrocarbons composition of some popular biscuits in Nigeria10.1007/s42250-020-00215-7 ↗
72. Heavy metal content of potato chips and biscuits from Nagpur city, India10.1007/s00128-007-9256-x ↗
73. Cadmium content in foodstuffs from the Greek market10.1080/02652030210136973 ↗
74. European Commission (2006). Commission Regulation
75. (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Off. J. Eur. Union, 364, 5-24.
76. World Health Organization (WHO), and Food and Agriculture Organization (FAO) (2022, May 15). General Standard for Contaminants and Toxins in Food and Feed. Codex Stan 193–1995. 2019; pp. 1–66. Available online: https://www.fao.org/fao-who-codexalimentarius/shproxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B1931995%252FCXS_193e.pdf.
77. USFDA (United States Food and Drugs Authorities) (2018, July 05). Guidance for Industry Lead in Candy Likely to Be Consumed Frequently by Small Children: Recommended Maximum Level and Enforcement Policy. Centre for Food Safety and Applied Nutrition (CFSAN), Office of Plant and Foods, Available online: http://www.csfan.fda.gov/dms/pbguid3.html.
78. ICMSF International Commission on Microbiological Specifications for Microorganisms in Foods (2002). Microbiological Testing in Food Safety Management, Kluwer Academic/Plenum Publishers.
79. Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)10.1016/j.ijfoodmicro.2020.108655 ↗
80. Assessment of mold and yeast in some bakery products of Lahore, Pakistan based on LM and SEM10.1002/jemt.23103 ↗
81. New South Wales (NSW) Food Authority (2022, February 13). Microbiological Quality Guide for Ready-to-Eat Foods. A Guide to Interpreting Microbiological Results, Available online: https://www.foodauthority.nsw.gov.au/sites/default/files/_Documents/scienceandtechnical/microbiological_quality_guide_for_RTE_food.pdf.
82. Qualitative and quantitative analysis of microflora of Indian bakery products
83. Microbiological quality assessment of foods sold in student’s cafeterias
84. Isolation of pathogenic microorganisms and determination of their antibiotic resistance patterns collected from different bakery products of Dhaka city10.26656/fr.2017.4(4).400 ↗
85. Gulf standard (GS) (2022, January 25). Microbiological Criteria for Foods and Food Ingredients. Microbiological Criteria for Foodstuffs—PART 1. Emirates Authority for Standardization & Metrology (ESMA) 2000. United Arab Emirates, Available online: https://micor.agriculture.gov.au/Dairy/Documents/Pdfs/GSO_10162000_STD_Microbiological_Criteria_for_Food_Stuffs-_Part_1.pdf.