Results 51 to 60 of about 32,111 (208)

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

3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits

Scientific Reports, 2022
Presentation of foods is essential to promote the acceptance of diversified and novel products. This study examined the color profile, browning index (BI), and structural properties of 3D-printed and traditional biscuits from whole-grain (WG) sourdough ...
Yusuf Olamide Kewuyemi, H. Kesa, R. Meijboom, Oyekunle Azeez Alimi, O. Adebo   +4 more
semanticscholar   +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

INFLUENCE OF AMARANTH (AMARANTHUS SPP.) FLOUR ON THE MAIN CHARACTERISTICS OF BUTTER BISCUITS

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2022
Butter biscuits contain a large amount of fat to be oxidized during storage. The addition of biologically active substances from various natural sources to butter biscuits improves not only the physico-chemical but also their organoleptic properties.
ZLATIN ZLATEV, TONCHO KOLEV, IRA TANEVA, STANKA BAYCHEVA   +3 more
doaj  

Chickpea Seed Flours Improve the Nutritional and the Antioxidant Profiles of Traditional Shortbread Biscuits: Effects of In Vitro Gastrointestinal Digestion

Antioxidants
Functional gluten-free biscuits enriched with commercial and landrace non-commercial chickpea flours were designed and compared with a traditional shortbread biscuit.
C. Delgado-Andrade, R. Olías, M. C. Marín-Manzano, I. Seiquer, A. Clemente   +4 more
semanticscholar   +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

Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months

Molecules, 2022
Soybean meal (SBM) is a co-product of the soybean oil industry that is rich in bioactive compounds, such as isoflavones. We aimed to study the effects of processing SBM by fermentation (Saccharomyces cerevisiae) (FSBM) and enzymatic hydrolysis (CelluMax ...
Nathália Martins Bomfim Barreto, Diego Sandôra, Bernardo Ferreira Braz, Ricardo Erthal Santelli, Fabricio de Oliveira Silva, Mariana Monteiro, Daniel Perrone   +6 more
doaj   +1 more source

The effects of functional biscuits on intestinal mucosal microbiota composition, brain function, and antioxidant activity

Bioscience of Microbiota Food and Health
Protecting brain health is one of the current focal points of public concern. Medicinal foods that promote brain health, such as Gastrodia elata Bl, black sesame seeds (Sesamum indicum L.), walnuts (Juglans regia L.), jujube (Ziziphus jujuba Mill ...
Junxi Shen, Leyao Fang, Zhoujin Tan, Nen-qun Xiao, Maijiao Peng   +4 more
semanticscholar   +1 more source

Consumer preferences for upcycled ingredients: A case study with biscuits

, 2020
Nowadays, there is a growing interest to add value to food industry by-products and incorporate them as new ingredients for novel food products. However, there is very little knowledge about consumers’ reactions towards novel food products made with ...
S. Grasso, D. Asioli
semanticscholar   +1 more source

Development of high fiber rich antioxidant biscuits from purple and orange sweet potato peels

Food Research, 2022
Sweet potato peel (SPP), which consist of various natural bioactive compounds, could play an important role in ameliorating chronic diseases such as cancer, cardiovascular diseases, and other degenerative diseases and yet remained underutilized.
M. Bakar, Y. Ranneh, N. Kamil
semanticscholar   +1 more source