Vishwakarma Kshama, Chandra Sekaran Varalakshmi, Patwardhan Vidya, Kamath Asha
Welcomgroup Graduate School of Hotel Administration, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India.
Department of Health Policy, Prasanna School of Public Health, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India.
F1000Res. 2024 Dec 16;13:421. doi: 10.12688/f1000research.148029.2. eCollection 2024.
Numerous studies have concluded that the functional ingredients benefit human health. Similarly, present times have seen exponential growth in functional food in bakery product segments like breads and biscuits. However, there is a lack of information on functional ingredients and their usefulness in developing functional bakery products. This bibliometric study addresses this gap by identifying the current research trends in functional ingredients.
To investigate current research trends on functional ingredients and their usefulness in developing functional biscuits.
The study followed the "Scientific Procedures and Rationales for Systematic Literature Reviews" standards for retrieving literature. The study went through three major stages, "assembling," "arranging," and "assessing," to retrieve 612 articles from the Scopus database from 2013 to 2023. Through further filtering, 395 articles were selected.
The analysis was conducted using R Studio and VOS viewer. The performance analysis and science mapping tools were used to evaluate the articles. The results showed a 5.76% annual growth in publication trends. The most researched functional ingredients were antioxidants, bioactive compounds, and dietary fiber. The review summarized the most studied foods to develop functional biscuits and highlighted the most experimented technological advancements.
The study revealed the need for future research studies on functional ingredients with a focus on studying the technical implications of technical advancements in extracting functional ingredients from foods. The study highlights the significance of future studies based on the acceptance of functional biscuits and their sensory properties, focusing on the mass population. The study derives the possible applicability of functional ingredients in developing new formulations from publications and their usefulness in developing new formulations. This insight on the applicability of functional ingredients provides an opportunity for biscuit/cookie manufacturing to boost consumption among the population to a new ascending graph.
众多研究得出结论，功能性成分有益于人类健康。同样，如今面包和饼干等烘焙产品领域的功能性食品呈指数级增长。然而，关于功能性成分及其在开发功能性烘焙产品中的用途的信息却很匮乏。这项文献计量学研究通过确定功能性成分的当前研究趋势来填补这一空白。
调查功能性成分的当前研究趋势及其在开发功能性饼干中的用途。
该研究遵循“系统文献综述的科学程序和基本原理”标准来检索文献。研究经历了“收集”“整理”和“评估”三个主要阶段，从Scopus数据库中检索2013年至2023年的612篇文章。通过进一步筛选，选取了395篇文章。
使用R Studio和VOS viewer进行分析。使用绩效分析和科学绘图工具对文章进行评估。结果显示，出版物趋势的年增长率为5.76%。研究最多的功能性成分是抗氧化剂、生物活性化合物和膳食纤维。该综述总结了用于开发功能性饼干的研究最多的食品，并突出了试验最多的技术进步。
该研究表明，未来需要对功能性成分进行研究，重点是研究从食品中提取功能性成分的技术进步的技术影响。该研究强调了基于功能性饼干的接受度及其感官特性、以大众为重点的未来研究的重要性。该研究从出版物中得出功能性成分在开发新配方中的可能适用性及其在开发新配方中的用途。这种对功能性成分适用性的见解为饼干/曲奇制造提供了一个机会，可将人群中的消费量提升到一个新高度。
