Development and Characterization of High-Nutrient Biscuits for Disaster Situations Targeting At-Risk Groups

Area of Science:

• Food Science and Technology
• Public Health Nutrition
• Nutritional Biochemistry

Background:

• Emergency and disaster situations necessitate nutritionally adequate, shelf-stable, and acceptable food products.
• Vulnerable populations, including the elderly and children, have specific dietary needs during crises.
• Development of specialized food formulations is crucial for public health preparedness.

Purpose of the Study:

• To develop and evaluate four distinct biscuit formulations for emergency food provisions.
• To cater to the specific nutritional requirements of the general population, elderly individuals, children, and those needing gluten-free options.
• To assess the physical, nutritional, and sensory characteristics of the developed emergency food biscuits.

Main Methods:

• Formulation of four biscuit types: general, elderly consumption (BEC), children, and gluten-free (BGF).
• Evaluation of physical properties (color, texture), nutritional content (protein, fat, ash, carbohydrate, dietary fiber), and phenolic bioavailability.
• Sensory acceptability testing including palatability, texture, and flavor assessment.

Main Results:

• The biscuit for elderly consumption (BEC) showed significantly higher levels of ash, fat, protein, and dietary fiber.
• The biscuit for gluten-free formulation (BGF) had the highest carbohydrate content but lower levels of other key nutrients.
• All formulations achieved acceptable sensory profiles, with texture and flavor being critical for preference.

Conclusions:

• Ingredient selection and functional formulation are vital for creating emergency foods that meet diverse nutritional needs.
• Tailored biscuit formulations can effectively address the specific dietary requirements of at-risk populations during emergencies.
• Further research may be needed to optimize the nutritional profile of gluten-free emergency food options.