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The Iron and Calcium Availability and the Satiating Effect of Different Biscuits

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dc.contributor.authorMartínez-Martínez, Antonio
dc.contributor.authorPlanes Muñoz, David
dc.contributor.authorRos Berruezo, Gaspar
dc.contributor.authorLópez Nicolás, Rubén
dc.contributor.authorFrontela Saseta, María del Carmen
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2026-01-08T09:56:14Z
dc.date.available2026-01-08T09:56:14Z
dc.date.copyright© 2023 by the authors
dc.date.issued2023-09-15
dc.description.abstractBiscuits are bakery products made with wheat flour. Wheat is a good source of minerals and dietary fibre, although the presence of phytate or other components could modify mineral availability. In addition, cereal-based products are usually characterised by high fibre content that can influence satiety. The objectives of this study were to evaluate both the iron and calcium availability and the satiety effect of different types of biscuits (traditional recipe vs. “Digestive”) sold in the Spanish market, identifying whether the biscuit type could have effects on these parameters. Nutritional composition and the use of the generic descriptor “Digestive” of biscuits were collected from labels. Phytate and mineral contents were also measured. All samples were previously digested by a simulated process of the gastrointestinal conditions. The satiating effect of biscuits was evaluated according to VAS questionnaires. Results indicated that the mineral content and availability were different between types of biscuits (the traditional recipe showed the highest calcium concentration, while iron was higher in the “Digestive” type). However, mineral availability showed the highest percentages for both minerals, calciumand iron, in the Maria-type samples. Regardless of the different fibre content of both types of biscuits, and despite being higher in the Digestive type than in the Maria type, the satiety measures indicated that the Maria type had more effect on the food intake control. Thus, the descriptor “Digestive¨ in biscuits does not seem to be a marker of better nutritional quality, including parameters of effects on health such as mineral availability or satiety.
dc.formatapplication/pdf
dc.format.extent13
dc.identifier.citationFoods 2023, 12, 3439
dc.identifier.doihttps://doi.org/10.3390/foods12183439
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10201/184630
dc.languageeng
dc.publisherMDPI
dc.relationMinisterio de Asuntos Económicos y Transformación Digital (Spain) through the Project AGL2016-7812.
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/12/18/3439
dc.rightsAttribution 4.0 International*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectWheat biscuits
dc.subjectMineral availability
dc.subjectPhytate
dc.subjectSatiety
dc.subject.odsObjetivo 3: Salud
dc.titleThe Iron and Calcium Availability and the Satiating Effect of Different Biscuits
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
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