Zinc, Selenium, and Iodine Biofortification of Hard-Dough Biscuits Using Agronomically Biofortified Whole Wheat Flour: Mineral Retention, Physicochemical Properties, and Sensory Acceptability

Background Micronutrient deficiencies (zinc, selenium, iodine) affect billions globally, necessitating sustainable food-based solutions. Agronomic biofortification of staple crops offers a promising strategy, but effective translation into palatable, processed foods remains critical. Objective To develop hard-dough biscuits using whole wheat flour from wheat agronomically biofortified with zinc alone (FZn biofortified flour) or zinc, selenium, and iodine (FZnSeI), and to quantify mineral enrichment, technological properties, and sensory acceptability. Methods Whole wheat flours from biofortified wheat were substituted at 0, 25, 50, 75, and 100% levels into a standard biscuit formulation. Mineral content (Zn, Se, I) was analyzed by ICP-OES. Physicochemical properties (hardness, color, moisture, ash, protein, fat), gluten strength (GlutoPeak), and sensory attributes (5-point scales, n = 12 trained panelists) were evaluated. Results FZn flour contained 30.6 mg/kg zinc; FZnSeI flour contained 25.2 mg/kg Zn, 152.6 µg/kg Se, and 211.4 µg/kg I. Dose-dependent increases were observed in biscuits. At 100% substitution, FZn biscuits showed 30.57 mg/kg Zn (106.3% increase over control). FZnSeI biscuits contained 25.22 mg/kg Zn, 152.62 µg/kg Se (576.5% increase), and 211.38 µg/kg I. A 100 g serving of triple-fortified biscuit provided 22.9, 27.7, and 14.1% of the adult RDA for Zn, Se, and I, respectively. Sensory evaluation showed that 75–100% substitution levels maintained overall acceptability despite greater textural firmness in FZn biscuits. Conclusion Whole wheat flour from agronomically biofortified wheat enables effective production of palatable, nutrient-dense hard-dough biscuits with significantly elevated Zn, Se, and I levels, offering a scalable strategy to combat hidden hunger.