Results 1 to 10 of about 7,470 (162)
Food Chemistry Advances, 2023 The aim of this study was to produce biscuit from blend of mushroom flour and wheat flour. The composite flour was at 0, 10, 20, 30 and 40% level of mushroom inclusion.
Great Iruoghene Edo +2 more
exaly +3 more sources
International Journal on Food, Agriculture and Natural Resources, 2022 The main aim of this study was to determine the best formulation of biscuit using roasted gram flour and roasted peanut flour with wheat flour. Bengal gram flour, peanut flour, and wheat flour were blended in the following ratios: sample A; 2.5:2.5:95 ...
Sangam Dahal +4 more
doaj +1 more source
Frontiers in Plant Science, 2022 Starch plays an important role in food industry. In this study, three wheat cultivars with different protein contents were used to investigate the different ratios of starch addition on starch pasting properties, starch thermal performance, dough ...
Liang Liu +9 more
doaj +1 more source
Effect of the Intake of a Snack Containing Dietary Fiber on Postprandial Glucose Levels
Foods, 2020 To examine the effects of the intake of a snack containing dietary fiber under free-living conditions on postprandial glucose levels in older adults, nine healthy older adults aged 76.9 ± 1.6 years (mean ± standard error) completed two crossover trials ...
Hyeon-Ki Kim +7 more
doaj +1 more source
THE EFFECT OF ADDING CARROT PEEL FIBERS AND VITAMIN A ON IRON BIOAVILABILITY IN BISCUITS [PDF]
Journal of Food and Dairy Sciences, 2011 The present work aimed to study the possibility of preparing biscuit samples made from wheat flour substituted with different levels of carrot peels 5%, 10%, 15% and 20% as a source of fibers and vitamin A.
M. Elabsy +3 more
doaj +1 more source
Study of Mocaf Biscuits Made from a Combination of Bean Flour and Banana Puree Types [PDF]
BIO Web of Conferences, 2023 Mocaf (modified cassava flour) is a locally sourced ingredient that can be an alternative in making complementary biscuits. However, the low protein content in mocaf, it is necessary to add ingredients that contain high protein, one of which is beans ...
Ratnawati L +3 more
doaj +1 more source
Utilization of biscuit waste in the ration of growing goat bucks
Indian Journal of Animal Sciences, 2022 A feeding trial of 106 days was conducted to assess the impact of incorporating biscuit waste in the iso-nitrogenous and iso-caloric TMRs on the in vitro nutrient utilization and on the performance of growing goat bucks. The biscuit waste is an excellent
M P S BAKSHI, J K SAINI, M WADHWA
doaj +1 more source
Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics [PDF]
Fayoum Journal of Agricultural Research and Development, 2021 In this work the Jerusalem artichoke flour (JAF) obtained from Jerusalem artichoke tuber (Helianthus tuberosus L.) - planted at Fayoum Governorate- was added to biscuit formulas as a substitute percent from 10 ,20, 30, 40,and 50% of the used salt free ...
Mohamed Abbas +2 more
doaj +1 more source
Formulasi Tepung Sukun Dan Formula Tempe Dalam Pembuatan Biskuit Pada Balita
Ghidza, 2020 Tepung sukun merupakan tepung yang bebas gluten sehingga baik digunakan sebagai alternative dalam pembuatan biscuit didapupadankan dengan formula tempe, dimana kandungan formula tempe tinggi akan protein yang kaya akan asam amino esensial.
Wira Maria Ginting +2 more
doaj +1 more source
Biology and Life Sciences Forum, 2022 Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people’s diet and health, research on the development of functional foods is growing.
Victoria Olt +6 more
doaj +1 more source