Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits  

作　　者：MahamadéGoubgou Laurencia TSongré-Ouattara Fabrice Bationo Hagrétou Lingani-Sawadogo Yves Traoré Aly Savadogo 

机构地区：[1]Doctoral School of Sciences and Technology,Laboratory of Applied Biochemistry and Immunology(LABIA),University Joseph KI-ZERBO,Ouagadougou,Burkina Faso [2]Department of Food Technology(DTA),Research Institute of Applied Sciences and Technology(IRSAT),Ouagadougou,Burkina Faso

出　　处：《Food Production, Processing and Nutrition》2021年第1期335-352,共18页食物生产加工与营养（英文）

摘　　要：Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour,fat,and sugar.Recently,biscuits’technologies have been rapidly developed to improve their nutritional properties.This study aimed to determine the strategies of improving the nutritional quality of biscuits and the potential health benefits associated with them.A systematic review and meta-analysis were conducted,including articles on biscuits improved by technological processes and raw materials variation.Studies were searched from Google Scholar,PubMed,Scopus,and Web of Science published between 1997 and 2020,in English and French.The meta-analysis was performed using RStudio software,version 4.0.4 to classify the biscuits.One hundred and seven eligible articles were identified.Rice,pea,potato,sorghum,buckwheat,and flaxseed flours were respectively the most found substitutes to wheat flour.But the meta-analysis shown that the copra and foxtail millet biscuit fortified with amaranth,the wheat biscuits fortified with okra,and rice biscuits fortified with soybeans had a high protein content.These biscuits therefore have a potential to be used as complementary foods.The substitution of sugar and fat by several substitutes lead to a decrease in carbohydrates,fat,and energy value.It has also brought about an increase in other nutrients such as dietary fiber,proteins/amino acids,fatty acids,and phenolic compounds.Among the sugar and fat substitutes,stevia and inulin were respectively the most used.Regarding the use of biscuits in clinical trials,they were mainly used for addressing micronutrient deficiency and for weight loss.

关 键 词：BISCUIT TECHNOLOGY NUTRITION Health benefits 

分 类 号：S51[农业科学—作物学]