Boobier W J, Baker J S, Davies B
Health and Exercise Science Research Unit, School of Applied Sciences, University of Glamorgan, Pontypridd, CF37 1DL, UK.
Nutr J. 2006 Mar 15;5:7. doi: 10.1186/1475-2891-5-7.
Obesity (BMI >30) and related health problems, including coronary heart disease (CHD), is without question a public health concern. The purpose of this study was to modify a traditional biscuit by the addition of vitamin B6, vitamin B12, Folic Acid, Vitamin C and Prebiotic fibre, while reducing salt and sugar.
Development and commercial manufacture of the functional biscuit was carried out in collaboration with a well known and respected biscuit manufacturer of International reputation. The raw materials traditionally referred to as essential in biscuit manufacture, i.e. sugar and fat, were targeted for removal or reduction. In addition, salt was completely removed from the recipe.
University students of both sexes (n = 25) agreed to act as subjects for the study. Ethical approval for the study was granted by the University ethics committee. The test was conducted as a single blind crossover design, and the modified and traditional biscuits were presented to the subjects under the same experimental conditions in a random fashion.
No difference was observed between the original and the modified product for taste and consistency (P > 0.05). The modified biscuit was acceptable to the consumer in terms of eating quality, flavour and colour. Commercial acceptability was therefore established.
This study has confirmed that traditional high-fat and high-sugar biscuits which are not associated with healthy diets by most consumers can be modified to produce a healthy alternative that can be manufactured under strict commercial conditions.
肥胖（体重指数>30）及相关健康问题，包括冠心病（CHD），无疑是一个公共卫生问题。本研究的目的是通过添加维生素B6、维生素B12、叶酸、维生素C和益生元纤维来改良传统饼干，同时减少盐和糖的含量。
功能性饼干的开发和商业化生产是与一家享有国际声誉的知名饼干制造商合作进行的。传统上被认为是饼干制作中必不可少的原料，即糖和脂肪，成为了去除或减少的目标。此外，配方中完全去除了盐。
25名男女大学生同意作为该研究的受试者。该研究获得了大学伦理委员会的伦理批准。测试采用单盲交叉设计，改良饼干和传统饼干在相同实验条件下随机呈现给受试者。
在口感和质地方面，原始产品和改良产品之间未观察到差异（P>0.05）。改良饼干在食用品质、风味和颜色方面为消费者所接受。因此确立了商业可接受性。
本研究证实，大多数消费者认为与健康饮食无关的传统高脂肪高糖饼干可以进行改良，以生产出一种可以在严格商业条件下制造的健康替代品。
