Nutritional Quality and Safety Characteristics of Imported Biscuits Marketed in Basrah, Iraq

The ingredients and the preparation methods influence biscuit quality safety. In Iraq, imports are increasing every year, but no information is available in scientific literature on their safety features. This work analyzed three types of biscuits (cookies, crackers, digestives) sampled Basrah markets (Iraq) produced Spain, Iran, Turkey, United Arab Emirates. Nine different brands were considered for each country origin (n = 36), with replicates per sample. Moisture, ash, fat, proteins, fiber, water activity, peroxide value, 5-hydroxymethyl-2-furfural (HMF), acrylamide, heavy metals, microbial load analyzed. All nutritional parameters significantly influenced by variables “Biscuit type” “Country”. Cookies showed higher fat content lower protein than crackers digestives, as well value (which was below limit set FAO/WHO within World Wood Program). Spanish samples had more fewer proteins made other countries. Very high variability observed HMF (from not detected to 62.08 mg/kg) AA (reaching 1421.8 μg/kg). Cadmium always absent, lead considerably allowed limit. Yeasts molds above limits five samples.