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Fi­bre-Rich Bis­cuits Rolled Oats Cus­tard Pow­der

“Well,ify­ouputit­that­way,Ithinkyou’ve­g­o­ta­point.Havean­oth­er­bis­cuit,sorry.” ~Ed­dieIz­zard

There are bis­cuits, and then there are fi­bre-rich bis­cuits, claim­ing to be the health­ier sort. But are they re­ally ‘healthy’ stuff, th­ese fi­bre-rich vari­ants, as their man­u­fac­tur­ers claim? How much is the fi­bre con­tent in them? What is the chance that th­ese bis­cuits are ran­cid or may have any dust or dirt? Also, is one so-called fi­bre-rich bis­cuit as good as an­other—in other words, are they sub­sti­tutable? Do they all meet the ba­sic qual­ity re­quire­ments as per the na­tional stan­dards? The fol­low­ing re­port checks six brands along th­ese and other pa­ram­e­ters. The term ‘bis­cuit’ cov­ers a large va­ri­ety of sweet, salted, filled, and coated bis­cuits made from dough con­tain­ing cer­tain es­sen­tial in­gre­di­ents such as flour, su­gar, milk fat, ed­i­ble oil, milk and milk prod­ucts, and wa­ter. It is dif­fi­cult to clas­sify bis­cuits based on chem­i­cal com­po­si­tion and pro­cess­ing method­olo­gies due to over­lap. How­ever, dif­fer­ences can be made by their sen­sory at­tributes. Also, bis­cuits that are high on fi­bre con­tent and nu­tri­tion value are health­ier op­tions.

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