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

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