Nutritional composition of selected commercial biscuits in Malaysia

The objective of this study was to determine the nutrient composition of selected commercial biscuits in Malaysia. A total of six brands from each type of biscuit (chocolate chip, corn, cracker with sugar, vegetable flavoured cracker, cream filled, oatmeal, shortbread and fully coated chocolate wafer) and five brands of wholemeal crackers were sampled from local supermarkets in the Klang Valley. The total energy content in commercial biscuits was ranging from 453.30 to 499.25 kcal/100 g. Carbohydrate was the major macronutrient in commercial biscuits ranging from 56.86 to 66.07 g/100 g. The highest protein content was found in the wholemeal crackers (9.92 g/100 g) and the lowest protein content was found in the cream filled biscuits (5.65 g/100 g). Fat content lay in the range of 16.89 to 25.75 g/100 g. The major minerals detected in biscuits were sodium, followed by calcium and magnesium. The vitamin content in A and E of the biscuits examined was almost comparable. Small quantities of trans fatty acids were detected in all biscuits in the range of 0.02 to 0.68 g/100 g. These findings indicate that Malaysian commercial biscuits are a good source of carbohydrate (34.12-39.64 g per serving), calcium (26.09-384.67 g per serving), magnesium (10.42-37.24 g per serving) and contain low proportion of trans fatty acids (0.01-0.41 g per serving)

The nutritional composition of fruit jams in the Malaysian market

Fruit jams are preserved fruits and sugars normally canned or sealed for long-term storage. Jam making involves the disruption of the fruit tissue followed by heating with added water and sugar to activate its pectin before being put into containers. Processes that expose foods to high levels of heat may cause some nutrient loss. Hence, the objective of this study was to evaluate the nutritional composition of four commonly consumed fruit jams that are available in the Malaysian market. Different brands (n = 6) of each type of fruit jams (grape, apricot, blueberry and strawberry) were sampled from supermarkets in Klang Valley, Malaysia. The sampling method used was stratified random sampling. The fruit jams were analyzed for the presence of 27 important nutrients using Association of Official Agricultural Chemists (AOAC) official methods of analysis. This study showed that fruit jams are a good source of energy and carbohydrate. The fruits jams have very low levels of fatty acids. Fruit jams may provide an affordable and convenient source of energy and carbohydrate. The data can be utilized to contribute to the enhancement of Malaysia Food Composition Database