Salt/Sodium

Adults should consume a maximum of 6g of salt per day, according to health experts; however, research has shown that actual consumption is around 9.5g/day, with a high proportion of hidden salt added to processed foods during their manufacture. High salt/sodium consumption raises blood pressure, which is directly related to heart problems. Since 2003, India has prioritised sodium reduction in foods. In March of 2017, Public Health published the targets for 2017, and the guidelines for biscuits are:

Sweet biscuits, any filled or unfilled sweet biscuits, whether coated (full or half), breakfast biscuits.	0.55g salt of 220mg sodium (average r)
All filled and unfilled savoury biscuits are classified as savoury biscuits.	1.3g salt or 520mg sodium (average r) 1.75g salt or 700 mg sodium (maximum)

The sodium in bread is primarily due to the regular salt added. However, sodium in biscuits is added in a variety of compounds/chemicals used for flavouring and leavening, with the following being some common sources:

· Sodium Chloride – salt

· Sodium Bicarbonate – Carbon dioxide source

· Sodium Acid Pyrophosphate – An acidulant that is combined with sodium bicarbonate.

The reduced salt content in biscuits and crackers can change their flavour and make them less appealing. Producers have begun to examine their leavening systems in order to reduce sodium levels in their products while retaining flavour. However, there are several complications in doing so, as follows:

a) Changing from sodium bicarbonate to potassium bicarbonate lowers the sodium level, but potassium bicarbonate can impart an unpleasant metallic taste to the final product.

b) Sodium bicarbonate is highly alkaline, and its alkalinity is used to modify the pH of the baked biscuit so that surface browning occurs, imparting an even baked colour onto the surface.

c) Sodium bicarbonate could be replaced with ammonium bicarbonate, which produces carbon dioxide when heated and does not require a neutralising acid. It also has a neutral pH after baking and imparts no flavour.

Lowering the sodium content of biscuits is not straightforward and only the expert and technologically advanced companies like Anmol Industries who are known to deliver the Best Healthy Biscuits In India can handle such requirements. Since, there is not a single solution for this, Anmol employs a toolbox approach and delivers health biscuits that are low in salt content that too without compromising on taste and texture.

Sugar

Several studies have found that the Indian population consumes too much sugar, which has been linked to increases in adult and childhood obesity and type 2 diabetes. Public Health recently issued guidelines setting maximum sugar content targets in all processed foods expressed as grammes of sugar per 100g product. The targets are to be met by 2023 with a total reduction of 20% for biscuits (5 percent reduction to be achieved in year 1).

Sugar's Functional Properties in Biscuits

Biscuits: This category includes all types of sweet biscuits.

Current sugar level - 32.8g /100g

Less 5% sugar in year 1 New value - 31.2g/100g

Less 20% sugar by 2023 New value 26.2g/100g

These are sales-weighted average targets that could be met by shrinking pack sizes or reformulating the product. When reformulating, keep in mind that sugar has multiple functions. Sucrose is not only added for sweetness in most baked goods; it also has a significant impact on dough/batter rheology, as well as the colour and texture of the finished product.

It is difficult to replicate these effects when sucrose is reduced or replaced.

There has been a lot of research by Anmol Industries into sucrose replacers in recent years, but before you start a sugar reduction/replacement programme, consider the following:

• All of the sugar sources in the product. Sugars are present in raw materials such as wheat flour, oats, and dairy products, and these must be accounted for in the nutritional breakdown of the final product.
• A comparison of the sweetness levels of any potential sucrose substitutes, as these can vary greatly.
• The ability of any sucrose substitute to bind with water, as this can affect product water activity, which is important in composite products like biscuits and marshmallows. Unfilled biscuits have water activities in the range of 0.2, which is below the level at which bacteria, yeasts, and moulds can grow. When plain biscuits are combined with high water activity fillings or toppings, the water activity can increase.
• Aspartame and saccharine are high intensity sweeteners that are not permitted in fine bakery products, including biscuits.

Some of the most popular sugar substitutes are:

• Insulin
• Fibres
• Polyols – including the sugar alcohol groups:

o Glycerol

o Sorbitol

o Erythritol

o Maltitol

o Xylitol

o Mannitol

o Lactitol

Fibre

This is one component that can reduce the side effects of both salt and sugar and make a snack healthy, which is why Anmol Industries swear by it and add lots of fibres to their health biscuits.

There is substantial evidence linking fiber-rich diets to a lower risk of obesity, diabetes, and cardiovascular disease. The challenge is to increase fibre despite technical issues with fibre addition while meeting consumer needs. It can be difficult to incorporate fibres into biscuit doughs. Fibre binds water in the dough, reducing the amount of water available to other ingredients, some of which may not be fully hydrated or dissolved. If more water is added, gluten may form, making it difficult to bake.

Anmol's health biscuits, such as Digestive, Marie Plus and Vita Marie Plus are popular due to their coarse texture. These have been developed with high levels of cereal bran, which has a coarse texture, and whole grains are frequently added to differentiate the biscuit texture.

For more Insights on Best Healthy Biscuits In India and their ingredients, visit https://www.anmolindustries.com/products/biscuits/