Development and Characterization of High‐Nutrient Biscuits for Disaster Situations Targeting At‐Risk Groups

In emergency and disaster situations, access to nutritionally adequate, shelf-stable, and acceptable food products becomes a critical public health priority. This study is aimed at developing four biscuit formulations designed to meet the specific dietary needs of vulnerable population groups, including the general population, elderly individuals, children, and those requiring a gluten-free formulation. The biscuits were evaluated for their physical (color and texture), nutritional (protein, fat, ash, carbohydrate, and dietary fiber), and in vitro bioavailability of phenolic content, as well as their sensory acceptability. The biscuit for elderly consumption (BEC) demonstrated the highest ash, fat, protein, and dietary fiber levels, indicating a nutritionally enriched profile suitable for aging populations. Meanwhile, the biscuit for gluten-free formulation (BGF) contained the highest carbohydrate content but exhibited lower levels of key nutrients, reflecting some nutritional limitations. Sensory analyses confirmed acceptable palatability across all formulations, with texture and flavor identified as key drivers of preference. These results highlight the importance of ingredient selection and functional formulation in the development of emergency foods tailored to the diverse nutritional requirements of at-risk populations.