Biscuit Sunfeast Marie Light
|Consumer Voice Rank||2|
|Net Weight||85 Gm|
|Best Before||6 Months|
|Marketed By||ITC Ltd|
|Unit Price (100 Grams) ₹||11.76|
|Available on Conzumr Since||July 2016|
Dietary fibre can generally be described as that portion of food that is not digested in the human small intestine. It passes into the large intestine where it is partially or fully fermented.
A high-fibre diet offers many health benefits, which include: Normalising bowel movements Maintaining bowel health Lowering of cholesterol levels Helping control blood sugar levels Aiding in achieving healthy weight
Protein is an essential nutrient. It plays an vimportant role in the cellular maintenance, growth, and functioning of the human body. It should be higher in biscuits.
Sugar is added to biscuits to enhance their taste. Most of the biscuits are semi sweet and they contain moderate amounts of sugar. The Indian Standard does not have any requirement for sugar in biscuits since these are produced in a wide variety.
Carbohydrate is a source of energy. However, considering the wide variety of biscuits produced, Indian Standard has not defined any requirement for carbohydrate.
Acid-insoluble ash indicates the presence of sand, dirt, and dust. Acid-insoluble ash content in biscuits shall not be more than 0.05 per cent as per Indian Standard and not more than 0.1 per cent as per Food Safety & Standards Rules.
|Acidity of extracted fat||5.78|
The acidity of extracted fat indicates whether the quality of fat used is good and shall not be more than 1.2 per cent as per Indian Standard and 1.5 per cent as per FSSAI.
High acidity of extracted fat indicates rancidity, which is not desirable. As per FSS Regulations, acidity of extracted fat shall not be more than 1.5 per cent.
As per the Indian Standard, moisture in biscuit shall not be more than 5.0 per cent.
Microbiological contamination is a critical factor in determining the quality of food products. Microorganisms are responsible for many foodborne diseases. Due to improper or poor manufacturing practices, microorganisms occur in the finished product.
- Tests were conducted for total plate count (TPC) and E. coli. The latter has to be absent in the food product.
- The TPC values were not significant, which meant that all the brands were safe for consumption.
- All the brands were found free from E. coli and hence considered to be safe for consumption.
|Total plate count||2.76|
|Colour and appearance, flavour/odour, consistency,||15.23|
Sensory tests were conducted in the laboratory involving trained panel members under the supervision of experts. The panellists judged the samples on these parameters: colour and appearance, flavour/odour, consistency, taste, and aftertaste feeling. The average score for each parameter was taken into consideration to arrive at the final score for each brand. McVitie's topped in the overall sensory scores, followed by Britannia, Parle, and Bonn.
|Marking and Labeling||4|
Packing in such a way as to protect them from breakage, contamination, absorption of moisture, and seepage of fat from the biscuits into the packing materials. The packing should not transmit any objectionable odour and taste to the biscuits. The biscuits shall not come in direct contact with the packing materials other than grease-proof or sulphite paper, cellulose film, aluminium coating/laminates, food-grade plastics, or any other non-toxic packing material that may be covered with a moisture-proof film, waxed paper, or moisture-proof laminates; the inner layer coming in contact with the biscuits shall be of food-grade quality or coated paper. Biscuits in tins should not come in direct contact with unlacquered metal walls.
As per Legal Metrology (Packaged Commodities) Rules, 2011, tolerance allowed is 4.5 per cent for pack size of 100 gm to 200 gm.