Results 21 to 30 of about 17,310 (258)

Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits

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, Laurencia T. Songré-Ouattara, Fabrice Bationo, Hagrétou Lingani-Sawadogo, Yves Traoré, Aly Savadogo   +5 more
doaj   +1 more source

Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

Applied Sciences, 2021
The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits.
Simona Maria Man, Laura Stan, Adriana Păucean, Maria Simona Chiş, Vlad Mureşan, Sonia Ancuţa Socaci, Anamaria Pop, Sevastiţa Muste   +7 more
doaj   +1 more source

WASTE VALORISATION OF CHICKEN EGG SHELLS AND DEVELOPMENT OF FORMULATED BISCUITS WITH EGG SHELL WASTE AS A SOURCE OF DIETARY CALCIUM

Food and Environment Safety, 2023
The increased consumption of chicken eggs results in a tremendous volume of egg shell waste, which has an environmental impact. In the node of waste valorisation, egg shells can be utilized as a source of calcium supplementation in various food products.
Raghul M
doaj  

Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits

Notulae Scientia Biologicae, 2015
Three white sorghum varieties (named ‘Dorado’,‘Shandaweel-6’ and ‘Giza-15’) were investigated for grain characteristics and processed whole meal flour (via soaking, cooked, germinated and fermented sorghum). ‘Giza-15’ variety was the highest one in 1,000
Abd El-Moneim M. R. AFIFY, Hossam Saad EL-BELTAGI, Samiha M. ABD EL-SALAM, Azza A. OMRAN   +3 more
doaj   +1 more source

Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method

Future Foods
Biscuits are food product frequently made from wheat flour. Food producers aim to produce biscuits using non-wheat flour, such as tuber, fruit, or grain flour.
Jariyah, Achmad Wahyu Hidayat, Hadi Munarko   +2 more
doaj   +1 more source

Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals

Food Chemistry: X
This study addresses global concerns about diabetes mellitus by exploring a novel approach to manage hyperglycemia through pulses-supplemented designer biscuits.
Iahtisham-Ul-Haq, Aqsa Akram, Iqra Yasmin, Hafiz Rizwan Sharif, Gulzar Ahmad Nayik, Seema Ramniwas, Shahida Anusha Siddiqui   +6 more
doaj   +1 more source

India–United States Agricultural Trade Under the America‐First Agenda

Agribusiness, EarlyView.
ABSTRACT This article examines India–United States agricultural trade under the America‐First agenda, highlighting trade patterns, tariff structures, and potential impacts of United States trade policies. Total agricultural trade remains modest at $7 billion annually, with India imposing higher tariffs (average 39%) than the United States (5%).
Badri N. Gopalakrishnan, Munisamy Gopinath, Kannan Kumar   +2 more
wiley   +1 more source

Is Youth's Engagement in Agribusiness an Opportunity or a Necessity? A Closer Look at the Situation in South Kivu, Eastern Democratic Republic of the Congo

Agribusiness, EarlyView.
ABSTRACT Despite the broad focus on necessity‐ and opportunity‐driven entrepreneurship in research and policy, the entrepreneurial dichotomy within the agribusiness context has not been adequately addressed. This study contributes to closing this knowledge gap by examining youth's perceptions of agribusiness through the lens of the push‐pull motivation
Cool Dady Mangole, Paul Martin Dontsop Nguezet, Shiferaw Feleke, Victor Manyong, Kamala Kaghoma Christian, Zoumana Bamba, Tahirou Abdoulaye   +6 more
wiley   +1 more source

Physico-Chemical and Sensory Profiles of Enriched Linz Biscuits

Foods, 2021
The aim of the present study was to determine the physico-chemical properties (dry matter content, combustion heat, electrical properties, total protein, ash, fat and crude fibre contents, selected amino acids, and trace elements), antioxidant content ...
Zuzana Hlaváčová, Eva Ivanišová, Ľuboš Harangozo, Ana Petrović, Denisa Kušteková, Branislav Gálik, Peter Hlaváč, Monika Božiková, Vlasta Vozárová   +8 more
doaj   +1 more source

Market‐Based Nutrition Regulation and Adult BMI Dynamics in Latin America

Agribusiness, EarlyView.
ABSTRACT Market‐based nutrition policies, including interpretative labeling systems and taxes on sugar‐sweetened beverages (SSBs), have been widely adopted across Latin America to influence dietary choices and address rising obesity rates. While prior research documents change in food purchasing and product reformulation following these policies ...
Emiliano Lopez Barrera, Grace Melo
wiley   +1 more source