Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 0 0 2026 05 02 579 579 Azam Abbasi  Associate Professor, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran Zahra Hassanzadeh Rostami 1Ph.D. Graduate in Nutritional Sciences, Department of Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran. ORCID ID: 0000-0001-5304 7599 Shiva Faghih 2Professor, Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran. ORCID ID: 0000-0002-0554-538X Maryam Safarirad 3Ph.D. candidate, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran. ORCID ID: 0009-0002 0734-7050 2025 09 01 2026 01 27 Background and Objectives: Overweight and obesity are among the major public health concerns, requiring innovative nutritional strategies. This study aimed to evaluate the effects of fortifying biscuits with wheat bran and whey protein on their physicochemical properties and sensory acceptability. Materials and Methods: In this experimental study, four types of biscuits were formulated: a control sample, biscuits fortified with wheat bran, biscuits fortified with whey protein, and biscuits fortified with both additives. In all formulations, 40% of the sugar was replaced with date syrup. Physicochemical characteristics (moisture, ash), nutritional composition (total sugars, fat, protein, fiber), color, texture, and sensory acceptability were assessed using standard analytical methods. Statistical analysis was performed using Duncan’s multiple range test at a significance level of p < 0.05. Results: Fortification with wheat bran and whey protein significantly increased moisture, ash, protein, and fiber contents, while no significant differences were observed in fat and total sugar levels. Biscuits containing whey protein received the highest color score, whereas the control and wheat bran fortified samples were rated as having more desirable texture. No significant differences were found among groups in overall acceptability and taste. Conclusion: Fortifying biscuits with wheat bran and whey protein can improve their nutritional value without compromising sensory quality, offering an effective approach for producing healthier snack options in the community. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/579