Results 91 to 100 of about 32,111 (208)

Exploring the potential of biscuits as snacks to promote the consumption of biofortified beans

Discover Food
Nutritional deficiencies affect millions of people worldwide and contribute to increased physical, cognitive and immune dysfunction among vulnerable groups.
Abu Linus Akawus, Feumba Dibanda Romelle, Nyhalah Dinga Jerome, Panyoo Akdowa Emmanuel, Mbieji Kemayou Christelle Flavie, Mboukap Ntongme Alix, Bernard Tiencheu, Achidi Aduni Ufuan   +7 more
doaj   +1 more source

Optimization of the use of sorghum flour, peanuts, and moringa leaves in the making of high-protein gluten-free biscuits [Optimasi penggunaan tepung sorgum, kacang tanah dan daun kelor pada pembuatan biskuit non-gluten tinggi protein]

Jurnal Teknologi & Industri Hasil Pertanian
Protein is one of the macronutrients that the body needs in large quantities in addition to carbohydrates and fats. Eating high-protein biscuits can be one way to meet daily protein needs. Biscuits made from sorghum flour, peanuts, and Moringa leaves can
Endah Wulandari, Rossi Indiarto, Heni Radiani Arifin, Shabrina Gitta Talitha   +3 more
doaj   +1 more source

Evaluation of the synergistic impact of milk whey and okaraon cracker biscuits properties

Egyptian Journal of Nutrition, 2019
Whey (milk by – product) and okara (soybean milk by – product) as various types of natural nutrition ingredients were used as additives into bakery – based products such as biscuits to improve their quality for health promotional products. However, these
doaj   +1 more source

Process Measurement in the Food Industry (Part 2)

Measurement + Control, 1981
D. J. Steele CEng, MIERE, FInstMC, I. McFarlane PhD, MInstP, FInstMC   +1 more
doaj   +1 more source

Development and Evaluation of Gluten-Free Rice Biscuits: Impact on Glycaemic Index and Bioactive Compounds

Foods
Biscuits are widely consumed snacks traditionally made from wheat flour, which poses challenges for individuals with gluten intolerance and/or diabetes due to their high glycaemic index (GI).
Cristiana L. Pereira, Inês Sousa, Cristina Roseiro, Manuela Lageiro, Vanda M. Lourenço, Carla Brites   +5 more
doaj   +1 more source

QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2017
The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition showed that peel had high contents of ash, crude fiber; whereas low protein and carbohydrate content compared to wheat flour.
SANITA THAPA
doaj  

Impact of Sucrose Replacement on Physicochemical Properties of Whole-Wheat Biscuits. [PDF]

Foods
Glicerina VT, Tatar HD, Jeke TE, Foligni R, Bertolino M.   +4 more
europepmc   +1 more source

Effects of <i>Osmanthus fragrans</i> and <i>Sophora japonica</i> flower powders addition on hazardous compound formation, quality characteristics, and starch digestion in baked biscuits. [PDF]

Food Chem X
Zhao Y, Zhao X, Fan D, Wang M, Wang H.
europepmc   +1 more source

Formulation of Gluten-Free Biscuits Based on Tiger Nut, Dana, and Mixture of Avocado and Margarine: Nutritional Composition and Glycemic Index of Optimal Sample. [PDF]

Food Sci Nutr
Tazoho GM, Tchassi B, Bossi DSD, Tene ST, Womeni HM, Gouado I.   +5 more
europepmc   +1 more source

Technological Properties and Quality Characteristics of Non-Gluten Biscuits Based on Sorghum Flour and Enriched with Sesame and Moringa. [PDF]

Foods
Oboulbiga EB, Tapsoba FW, Petraru A, Ursachi F, Parkouda C, Codină GG.   +5 more
europepmc   +1 more source