Results 11 to 20 of about 32,111 (208)
Food Production, Processing and Nutrition, 2021 Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat, and sugar. Recently, biscuits’ technologies have been rapidly developed to improve their nutritional properties. This study aimed to determine the strategies of
Mahamadé Goubgou +5 more
doaj +2 more sources
Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits
Applied Sciences, 2023 Biscuits are one of the most consumed bakery products that contain a high content of fat, sugar, and different additives that may cause various health problems.
Salih Salihu +2 more
doaj +2 more sources
Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits
Foods, 2023 The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly ...
J. Mitrevski +9 more
semanticscholar +1 more source
International Journal of Food Properties, 2023 Obesity is one of the major causes of non-communicable diseases (NCDs) associated with a dietary pattern rich in saturated fat. The present study utilized roasted and germinated chickpeas (Cicer arietinum) flour (RCPF and GCPF) as a replacement for fat ...
S. Saeed +6 more
semanticscholar +1 more source
Effect of Baking Temperature on Quality and Safety of School Meal Biscuits
Social Science Research Network, 2023 School meal programs have an important role in improving children’s nutrition. Baking school meal biscuits takes place at a high temperature, which induces physicochemical changes in the biscuits’ matrix with the emergence of heat-induced contaminants ...
Walid S. Abd El-Baset +1 more
semanticscholar +1 more source
Study on nanocellulose isolated from waste chilli stems processing as dietary fiber in biscuits
PLoS ONE, 2023 In order to expand the high added value of waste chilli stems and the recycling of green resources, cellulose in chilli stems was extracted by nitric acid–ethanol method, and nanocellulose was prepared by sulfuric acid hydrolysis method.
Yongjie Ma +4 more
semanticscholar +1 more source
Foods, 2023 Cereals are a good source of phenolics and carotenoids with beneficial effects on human health. In this study, a 2-year evaluation was undertaken on grain, wholemeal and refined-flour of two cultivars, one old and one modern, belonging to three cereal ...
G. M. Borrelli +3 more
semanticscholar +1 more source
Frontiers in Nutrition, 2023 Grape pomace, the main by-product of wine process, shows high potential for the development of functional foods, being a natural source of bioactive compounds and dietary fiber.
Victoria Olt +12 more
semanticscholar +1 more source
Scientific Reports, 2023 India has occupied third position in biscuit manufacturing with an average production of 1.95 million tonnes. The major ingredients in biscuit manufacturing are refined wheat flour, sugar and fat.
Prabhjot Kaur +2 more
semanticscholar +1 more source
Predicting the Glycemic Index of Biscuits Using Static In Vitro Digestion Protocols
Foods, 2023 In vitro digestion methods that can accurately predict the estimated GI (eGI) values of complex carbohydrate foods, including biscuits, are worth exploring.
Xi-yi-he Peng +8 more
semanticscholar +1 more source