Results 1 to 10 of about 24,806 (304)
Effect of acorn flour on the physico-chemical and sensory properties of biscuits
Heliyon, 2019 The aim of the work was to explore the feasibility of using acorn flour as a novel and healthy ingredient in biscuits. The physico-chemical characteristics of acorn flour obtained from three different Quercus species were compared.
Antonella Pasqualone +2 more
exaly +3 more sources
Production of biscuits by substitution with different ratios of yellow pea flour
Grain & Oil Science and Technology, 2019 To promote the commercialization of yellow pea flour (YPF) due to its nutritional benefits. Four biscuits with different YPF ratio (10%–50%) were conducted to explore the optimal addition percentage.
Jikai Zhao
exaly +3 more sources
Effect of using high fiber plant wastes, by-products and composite flour on the quality of the resulted biscuits [PDF]
Fayoum Journal of Agricultural Research and Development, 2023 In this research, wheat flour 72% was partially replaced by oat flour, orange peel powder and red wheat pollard during making biscuit in order to raise the level of fibers in the produced biscuit.The percentage of replacement for such additives with
Doaa El-Mohammady +3 more
doaj +1 more source
Utilization of Food by Products in Preparing Low-Calorie Biscuits [PDF]
Journal of Food and Dairy Sciences, 2020 This research aims to utilization of food processing by products such as orange peels and apple pomace in some low-calorie bakery products, where this research was to explore the possibility of using of why protein concentration and some food processing
Asma Elgindy
doaj +1 more source
BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS [PDF]
Journal of Food and Dairy Sciences, 2009 This study is a trial to produce healthy biscuits supplemented with nutritional sources belonging to several plant families, rich in antioxidants. The investigated sources used for supplementation were thyme (herbs), parsley (vegetables), and
Mona Doweidar +2 more
doaj +1 more source
International Journal of Food Properties, 2022 Common bean forms a significant part of the diet in Africa and hence plays a critical role in human nutrition. In order to promote it, this study was designed to investigate the effects of fully substituting eggs with bean milk on the physical ...
Josiane Emilie Germaine Mbassi +4 more
doaj +1 more source
Molecules, 2023 The identification and potential bioaccessibility of phenolic compounds using the highly sensitive micro-HPLC-QTRAP/MS/MS technique and Maillard reaction products (MRPs) in buckwheat biscuits formulated from flours, raw and roasted, fermented by Rhizopus
Małgorzata Wronkowska +5 more
doaj +1 more source
Foods, 2022 Finger millet (FM) is a nutritious and gluten-free cereal grain which is rich in dietary fibre, minerals and antioxidant properties, thereby making it an ideal raw material for preparing gluten-free foods for people suffering from celiac disease ...
Masala Mudau +2 more
doaj +1 more source
AcTion: Aceh Nutrition Journal, 2022 Local foodstuffs, including sago worms, contain high nutrients and are widely available in Indonesia, but until now have not been optimally utilized. Through food technology efforts, substituting sago worm into flour is very good for developing local ...
Nadimin Nadimin +3 more
doaj +1 more source
NUTRITIVE VALUE OF BISCUITS SUPPLEMENTED WITH SOME NUTRITIONAL WASTES [PDF]
Journal of Food and Dairy Sciences, 2006 Supplementation of wheat flour with some dried nutritional wastes (lettuce leaves and peanut hulls at the levels of 5, 7.5 and 10 % to produce biscuits was investigated.
A. Abdelrahman, Nehad Ele Tahan,
doaj +1 more source