Results 71 to 80 of about 13,035 (290)

The effect of blending ratio and baking temperature on the physicochemical and sensory properties of biscuit from wheat and ground nut flour

Applied Food Research
Biscuits, a widely consumed bakery product, primarily utilize wheat flour as their main ingredient, yet this ingredient possesses limited nutritional benefits (lacks essential amino acids, fiber, and micronutrients); thus, utilizing composite flours ...
Zemenu Tadesse Adimas, Aderaye Jembere Alemayehu, Biresaw Demelash Abera   +2 more
doaj   +1 more source

Formulasi Biskuit Sebagai Produk Alternatif Pangan Darurat

Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2016
Abstrak Tujuan dari penelitian ini adalah membuat formulasi biskuit alternatif sebagai produk pangan darurat dengan syarat nutrisi harian yaitu 2100 kkal, menggunakan baku lokal sebagai tepung komposit dan penambahan senyawa antioksidan.
Mustika Hermayanti, Nur Lailatul Rahmah, Susinggih Wijana   +2 more
doaj   +1 more source

High‐performance heat‐resistant tactile sensor for intelligent sensing and safe operation

FlexMat, EarlyView.
Abstract Tactile sensing in high‐temperature environments remains a critical challenge for robotic systems operating in industrial manufacturing, food processing, and other high‐temperature assembly operations. Herein, we report a heat‐resistant flexible tactile sensor with comprehensive high performance, featuring a hierarchical architecture ...
Yugang Chen, Shasha Wang, Haopeng Wang, Xun Fu, Qifei Lv, Shuting Xie, Yan Li, Jiangtian Tan, Linghai Xie   +8 more
wiley   +1 more source

Volatile Organic Compounds in Malt Based on GC-MS and GC-IMS Technology

Shipin gongye ke-ji
In order to explore the differences of volatile organic compounds (VOCs) in different malts, roasted malt and biscuit malt were detected by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS ...
Qian LIU, Yanlong BAI, Jianhua JIA, Lin XIAO, Xiaojuan WANG, Xiaolong ZHOU, Ran QIU   +6 more
doaj   +1 more source

Application of heat-moisture-treated banana flour as composite material in hard biscuit

CyTA - Journal of Food, 2020
Composite biscuits made of heat-moisture-treated banana flour and wheat flour with ratio ranging from 25 to 75% were characterized for its postprandial glucose response in mice, diffraction pattern by X-ray diffraction, organoleptic and texture ...
Yana Cahyana, Abdurrohman Rangkuti, Tien Siti Halimah, Herlina Marta, Tri Yuliana   +4 more
doaj   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit, Part-1: Effects on dough rheology and physical properties of biscuits

Ultrasonics Sonochemistry
In the present study, non-conventional and green technology (ultrasonication) was utilized to recover bioactive compounds from the small, medium and large sized defatted date seed powder (DDSP) particles.
Meththa Ranasinghe, Constantinos Stathopoulos, Balan Sundarakani, Sajid Maqsood   +3 more
doaj   +1 more source

EVALUATION OF PHYSICAL, TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF DOUGH AND HONEY BISCUITS ENRICHED WITH BUCKWHEAT AND RY [PDF]

Chemical Industry and Chemical Engineering Quarterly, 2011
Wholegrain buckwheat and rye flours were used to partially replace wheat flour in honey biscuit formulation. Characteristics of dough and baked biscuits were studied.
Marija Bodroža-Solarov, Olivera Šimurina, Bojana Filipčev, Milka Vujaković   +3 more
doaj  

National Biscuit Company

, 1951
Photograph of the National Biscuit Co.
Meyers Photo Shop
core  

Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization

Food Safety and Health, EarlyView.
Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar, Shashi Shekhar Mishra, Rekha Kaushik, Rahul Mehra, Shiv Kumar   +4 more
wiley   +1 more source