Cereals and cereal based products are an important source of energy, fibers and a range of macro- and micronutrients such as carbohydrates, proteins, minerals etc. Most of the evidences for health benefits of cereal foods are related to the fiber rich wholegrain foods and its role in reducing risk of degenerative chronic diseases, so-called Western diseases (constipation, diabetes, cardiovascular diseases, diverticulosis, obesity, and colon cancer). To evaluate fiber-rich cereal products as a functional food, nine types of biscuits based on whole grain wheat flour with enlarged share of dietary fibers were experimentally prepared. The goal of this study was to present the contents of main macronutrients, such as total proteins, carbohydrates and total fat in mentioned biscuits and to estimate contributions of each individual component to biscuit’s energy value in relation to new reference values. Our results show that regarding Dietary Reference Intakes (DRI) given by the Food and Nutrition Board, USA (FNB 2005), examined biscuits can be considered as a good source of macronutrients and dietary fibers in nutrition. Consumption of those biscuits ensure relatively balanced intake of energy originated from main macronutrients. Being high in total dietary fibers (16.50 up to 46.77 g/1000 kcal) that is considerably higher than recommended by Adequate Intake (AI) for total dietary fibers based on 14 g/1000 kcal of required energy (DRI 2005), investigated biscuits can significantly contribute to the intake of those health enhancing components.

biscuit; dietary fibers; macronutrients; dietary guidelines; energy value

Published by University of Zagreb, Faculty of Agriculture, Zagreb, CROATIA
Sponsored by Ministry Science and Education of the Republic of Croatia