A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks

Abstract

The production of biscuit and biscuit-like products has faced many challenges due to changes in consumer behavior and eating habits. Today’s consumer is looking for safe products not only with fresh-like and pleasant taste, but also with long shelf life and health benefits. Therefore, the potentiality of the use of healthier fat and the incorporation of natural antioxidant in the formulation of biscuit has interested, recently, the attention of researchers. The determination of the biscuit quality could be performed by several techniques (e.g., physical, chemical, sensory, calorimetry and chromatography). These classical analyses are unfortunately destructive, expensive, polluting and above all very heavy, to implement when many samples must be prepared to be analyzed. Therefore, there is a need to find fast analytical techniques for the determination of the quality of cereal products like biscuits. Emerging techniques such as near infrared (NIR), mid infrared (MIR) and front face fluorescence spectroscopy (FFFS), coupled with chemometric tools have many potential advantages and are introduced, recently, as promising techniques for the assessment of the biscuit quality.

Keywords:

• Biscuit
• chemometry
• quality
• spectroscopy

Additional information

Funding

This work has been carried out in the framework of ALIBIOTECH project which is financed by the European Union, the French State and the French Region of Hauts-de-France. Mrs Ghnimi is grateful to Erasmus + MIC for its financial support of her Ph.D. during her stay at Artois University.