Results 1 to 10 of about 17,310 (258)
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
The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits
Foods, 2019 Defatted sunflower seed flour (DSSF) is an upcycled by-product of sunflower oil extraction, rich in protein, fibre and antioxidants. This study assessed the instrumental and sensory quality of biscuits enriched with DSSF at 18% and 36% w/w as a ...
Simona Grasso +2 more
exaly +3 more sources
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
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
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
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
Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour
Open Agriculture, 2021 Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well as the addition of bioactive compounds, is positively associated with a healthy diet.
Conforti Paula Andrea +1 more
doaj +1 more source
Shipin gongye ke-ji, 2023 To develop a biscuit product with high dietary fiber content and improve the comprehensive utilization rate of bamboo shoots, Chimonobambusa quadrangularis shoot powder (CQSP) was added to biscuits.
Yanyan LI +6 more
doaj +1 more source
Probing Shear Stress Distribution within Single Particle Scale inside Particulate Packing
KONA Powder and Particle Journal, 2014 Studies have been performed to understand the nature of stress distribution within birefringent sensor particles embedded inside a granular bed under axial compression loading. Both the variation of the maximum shear
S. Joseph Antony, David Chapman
doaj +1 more source
International Journal of Food Science, 2022 The fermentation of sweet potato (Ipomoea batatas L.) with a strain of Lactobacillus plantarum leads to an increase in its exopolysaccharides (EPS) content which is useful for enhancing the functional properties of flour.
Hippolyte Tene Mouafo +4 more
doaj +1 more source