Results 41 to 50 of about 32,111 (208)

Study on the recipe and production process of highly hollow biscuit

Liang you shipin ke-ji, 2020
High hollowness is the key technology in the production of hollow biscuits. The unique hollow biscuits were developed on the basis of traditional semi-hard biscuits.
SHI Zhong-lie, SHI Xin, XIAO Jing
doaj   +1 more source

EFFECT OF ADDING GUAR SEED FLOUR OR ITS PROTEIN ISOLATE ON THE CHEMICAL, BIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BREAD AND BISCUITS [PDF]

Journal of Food and Dairy Sciences, 2000
The chemical, biological and organoleptic properties of bread and biscuits supplemented with guar seed flour or its protein isolate were studied.                 Bread was prepared using 5%, 10% and 15% Guar seed flour (GSF) as wheat replacer.
A. El-Shawaf, Mona Khalil.
doaj   +1 more source

Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds

Foods, 2022
Coffee silverskin (CS), a by-product obtained by the coffee industry after the roasting process, is scientifically known to be a source of fiber and polyphenols, which could contribute to human health. In this work, the production of CS-enriched biscuits
Carolina Cantele, Martina Tedesco, D. Ghirardello, G. Zeppa, M. Bertolino   +4 more
semanticscholar   +1 more source

Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits

Frontiers in Nutrition, 2022
Various types of natural fiber-rich ingredients are added into bakery-based products to improve their fiber content for health promotional purposes. But the majority of these products usually include exotic dietary fiber components. The aim of this study
Wani Suhana Ayoub, Insha Zahoor, A. Dar, Nadira Anjum, R. Pandiselvam, S. Farooq, A. Rusu, J. Rocha, M. Trif, G. Jeevarathinam   +9 more
semanticscholar   +1 more source

Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour

Heliyon, 2022
The utilization of vegetables with supplementation of cereals and pulses plays a vital role in improving protein-energy malnutrition and micronutrient deficiency.
A. Melese, Ebisa Olika Keyata
semanticscholar   +1 more source

Consumer behavioral intention toward sustainable biscuits: An extension of the theory of planned behavior with product familiarity and perceived value

Business Strategy and the Environment
Sustainable food consumption may help mitigate the impact that the food industry exerts on the natural environment. To foster sustainable food consumption, it is essential to understand consumers' perceptions related to sustainable food as well as the ...
R. M. Dangelico, Gaia Ceccarelli, L. Fraccascia   +2 more
semanticscholar   +1 more source

Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains

Foods, 2022
A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted cañihua (Chenopodium pallidicaule Aellen), kiwicha (Amarathus caudatus L.), and quinoa (Chenopodium quinoa Willd.) flours (SCF, SKF, and SQF, respectively ...
Luz María Paucar-Menacho, Wilson Daniel Símpalo-López, Williams Esteward Castillo-Martínez, L. Esquivel-Paredes, C. Martínez-Villaluenga   +4 more
semanticscholar   +1 more source

Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits

Czech Journal of Food Sciences, 2022
Chicken eggshell, a poultry waste material, is a potential but poorly recognised source of calcium that can be used by humans to increase their dietary calcium intake by incorporating it into foods.
Shahnila, S. Arif, I. Pasha, H. Iftikhar, Fakiha Mehak, Razia Sultana   +5 more
semanticscholar   +1 more source

Effect of Date Palm Heart (Phoenix dactylifera L.) as a Functional Food Ingredient on Oat Biscuits Properties [PDF]

مجلة بحوث التربية النوعية
This study attempted to produce fiber and protein enriched biscuits with both increasing nutritional value and appealing palatability. The composition of the heart palm powder of Phoenix dactylifera L. var., zaghloul was examined.
منار عثمان السيد
doaj   +1 more source

Consumer Acceptance and Sensory Properties of Wheat- Millet Composite Biscuits Fortified with Moringa oleifera and Camellia sinensis Leaves Powder

Current Research in Nutrition and Food Science Journal
This study investigated the consumer acceptability of biscuits prepared with millet-wheat composite flour and enriched with Moringa oleifera and green tea leaves in Karachi, Pakistan. Cereals, especially wheat, and millet are crucial in global food trade.
Abeera Moin, M. Zaid, M. Moin, A. Giuffré   +3 more
semanticscholar   +1 more source