# Nutritional Quality and Safety Characteristics of Imported Biscuits Markered in Basrah, Iraq
## 3 Results and Discussion
### Nutritional Composition
Crackers and digestives, indeed, contrarily to cookies, are generally made by layering dough, which requires a good protein network and lower fat content, while cookies arise from an incoherent dough shaped by pressure  
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline  & \multicolumn{2}{c}{**Moisture**} & \multicolumn{2}{c}{**Fat (g/100 g)**} & \multicolumn{2}{c}{**Protein (g/100 g)**} & \multicolumn{2}{c}{**Carbohydrates**} \\
**Biscuit Type** & **(g/100 g)** & **Ash (g/100 g)** & **Fiber (g/100 g)** & **D** & **L** & **\(\Delta\%\)** & **D** & **L** & **\(\Delta\%\)** & **(g/100 g)** \\ \hline Cookies & & & & & & & & & & \\ BSC1-S & 1.96 \(\pm\) 0.10 & 1.23 \(\pm\) 0.05 & 0.41 \(\pm\) 0.03 & 22.41 \(\pm\) 0.26 & 24 & \(-\)6.6 & 7.63 \(\pm\) 0.09 & 5.5 & 38.7 & 66.36 \(\pm\) 2.02 \\ BSC2-S & 2.17 \(\pm\) 0.05 & 1.19 \(\pm\) 0.03 & 0.37 \(\pm\) 0.01 & 23.77 \(\pm\) 0.57 & 24 & \(-\)0.9 & 6.14 \(\pm\) 0.04 & 5.9 & 4.1 & 66.39 \(\pm\) 3.17 \\ BSC3-S & 2.07 \(\pm\) 0.08 & 1.05 \(\pm\) 0.07 & 0.26 \(\pm\) 0.02 & 26.86 \(\pm\) 0.32 & 27 & 0.5 & 4.93 \(\pm\) 0.15 & 4.4 & 12.2 & 64.83 \(\pm\) 4.09 \\ BSC1-I & 1.85 \(\pm\) 0.05 & 0.48 \(\pm\) 0.11 & 0.25 \(\pm\) 0.01 & 21.50 \(\pm\) 0.51 & NR & - & 6.72 \(\pm\) 0.21 & NR & - & 69.40 \(\pm\) 4.02 \\ BSC2-I & 1.42 \(\pm\) 0.07 & 1.37 \(\pm\) 0.13 & 0.45 \(\pm\) 0.04 & 23.88 \(\pm\) 0.59 & 25.3 & \(-\)5.6 & 8.95 \(\pm\) 0.13 & 5.2 & 72.1 & 63.93 \(\pm\) 3.71 \\ BSC3-I & 2.12 \(\pm\) 0.11 & 0.66 \(\pm\) 0.09 & 0.14 \(\pm\) 0.03 & 14.63 \(\pm\) 0.16 & 5.1 & 187 & 10.66 \(\pm\) 0.14 & 2.2 & 367 & 71.85 \(\pm\) 4.05 \\ BSC1-U & 2.13 \(\pm\) 0.15 & 0.57 \(\pm\) 0.13 & 0.11 \(\pm\) 0.01 & 25.77 \(\pm\) 0.31 & 25.2 & 2.2 & 8.10 \(\pm\) 0.05 & 4.9 & 65.3 & 63.34 \(\pm\) 3.11 \\ BSC2-U & 1.70 \(\pm\) 0.11 & 1.16 \(\pm\) 0.08 & 0.31 \(\pm\) 0.05 & 16.20 \(\pm\) 0.14 & 19.3 & 16.1 & 8.93 \(\pm\) 0.08 & 6.5 & 37.4 & 71.71 \(\pm\) 4.31 \\ BSC3-U & 2.24 \(\pm\) 0.06 & 0.92 \(\pm\) 0.05 & 0.15 \(\pm\) 0.04 & 19.79 \(\pm\) 0.61 & 24.3 & 8.5 & 9.26 \(\pm\) 0.05 & 5.0 & 85.2 & 67.64 \(\pm\) 3.41 \\ BSC1-T & 1.50 \(\pm\) 0.09 & 1.43 \(\pm\) 0.26 & 0.62 \(\pm\) 0.07 & 11.10 \(\pm\) 0.12 & 10.3 & 7.7 & 9.72 \(\pm\) 0.06 & 5.4 & 80.0 & 75.65 \(\pm\) 4.41 \\ BSC2-T & 1.93 \(\pm\) 0.12 & 1.23 \(\pm\) 0.08 & 0.42 \(\pm\) 0.05 & 24.14 \(\pm\) 0.16 & 24 & 0.5 & 10.46 \(\pm\) 0.16 & 6.1 & 74.3 & 61.84 \(\pm\) 3.21 \\ BSC3-T & 2.18 \(\pm\) 0.19 & 1.21 \(\pm\) 0.05 & 0.45 \(\pm\) 0.07 & 26.19 \(\pm\) 0.17 & 26 & 0.7 & 8.90 \(\pm\) 0.05 & 5.0 & 78.0 & 61.12 \(\pm\) 3.17 \\ Crackers & & & & & & & & & & & \\ BSCr1-S & 2.05 \(\pm\) 0.09 & 2.36 \(\pm\) 0.07 & 0.82 \(\pm\) 0.14 & 18.44 \(\pm\) 0.74 & 20 & \(-\)7.8 & 10.96 \(\pm\) 0.27 & 6.0 & 82.6 & 65.39 \(\pm\) 3.21 \\ BSCr2-S & 2.06 \(\pm\) 0.06 & 1.44 \(\pm\) 0.07 & 0.59 \(\pm\) 0.06 & 21.95 \(\pm\) 0.12 & 21 & 4.5 & 10.01 \(\pm\) 0.18 & 9.5 & 5.3 & 63.95 \(\pm\) 3.41 \\ BSC3-S & 2.14 \(\pm\) 0.06 & 1.15 \(\pm\) 0.06 &into the cavities of the rotative biscuit-making machine, without needing a high protein content and tolerating high-fat levels. Table 1 reports also the fat content reported on the labels of biscuit packages. Interestingly, in almost all the cases the experimental findings and the fat content values reported in the respective labels were different. In the majority of cases (25 cases out of 36) the reported fat content was lower than the determined one. The magnitude of this difference was relatively limited in the samples manufactured in Spain (from \(-6.6\%\) to \(12.2\%\)), but was really high in some samples from UAE and Iran, reaching a 622% difference in one case (namely BSD1-U, from UAE). This large difference might be due to incorrect use of information in the food composition databases used to calculate the nutritional facts (when the labeled values were calculated, instead of being analytically determined), or might be due to different methods of analysis. Moreover, the label of two Iranian and two UAE biscuit samples did not report the nutritional facts.