Results 61 to 70 of about 32,111 (208)

Effect of fortifying sorghum and wheat with Longhorn grasshopper (Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuits

Food Science & Nutrition
This study aimed at improving the nutrient composition and protein quality of biscuits made from sorghum and wheat through fortification with Longhorn Ruspolia differens powder (RDP) for use as a supplementary food targeting children vulnerable to ...
A. Ronoh, C. Serrem, S. Tumwebaze, G. Were   +3 more
semanticscholar   +1 more source

Sensorial and chemical analysis of biscuits prepared by incorporating Moringa flower powder and leaf powder

International Journal of Food Properties, 2022
Moringa oleifera is a nutrient-rich plant, also referred to as a miracle tree, and is commonly used in the preparation of functional foods including herbal biscuits. Despite having a wide range of biomolecules, M.
Yadav Kc, Sharad Bhattarai, Lila Devi Shiwakoti, Samrat Paudel, M. Subedi, B. R. Pant, Mahendra Paudel, Shristi Dhugana, Saraswati Bhattarai, Tribhuwan Tiwari, Niranjan Koirala, Nada H. Aljarba, S. H. Alkahtani, Gaber El-Saber Batiha, Ramesh Shiwakoti, J. Upadhyaya   +15 more
semanticscholar   +1 more source

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

The influence of lupine flour on selected parameters of novel bakery products

Czech Journal of Food Sciences, 2020
The aim of the present study was to evaluate the effect of lupine flour on selected parameters of novel bakery products. Different proportions of lupine flour - from 25% to 100% - were added to the baked biscuits; wheat flour biscuits were prepared as ...
Jana Štefániková, Veronika Valková, Veronika Nagyová, Matej Hynšt, Michal Miškeje, Petra Borotová, Vladimír Vietoris, Július Árvay, Tatiana Bojňanská   +8 more
doaj   +1 more source

Development and quality evaluation of novel biscuits by utilizing fruits and vegetables seed

Food Research
Food supplementation is a topic of attention now since consumers are becoming more conscious of their nutritional needs. The purpose of this study was to create innovative biscuits utilizing fruit and vegetable seeds and to assess their quality.
M. Esrafil, S. Akter, M. Alam, M. Alim, M.S.A. Reza, M. Zubair, P. Joy, M. Jahan, M. Khatun   +8 more
semanticscholar   +1 more source

Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products

Molecules, 2022
According to international health and food organizations and authorities, people should limit fat intake since fat is the most caloric component of food and it is often a source of unsafe saturated fatty acids (FA) and trans isomers.
A. Żbikowska, M. Kowalska, Katarzyna Zbikowska, S. Onacik-Gür, Urszula Łempicka, P. Turek   +5 more
semanticscholar   +1 more source

Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies

Foods, 2022
Acrylamide in biscuits represents a major concern. This research work was aimed at modifying the current formulation of biscuits to reduce the acrylamide content while maintaining the chemical, physical, and sensory characteristics of the original ...
Emanuela Lo Faro, Tommaso Salerno, G. Montevecchi, P. Fava   +3 more
semanticscholar   +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  

Yellow Corn Biscuits for Early Childhood: High Energy and Beta-carotene

Jurnal Bahan Alam Terbarukan, 2018
Snacks which are most widely consumed by early childhood are biscuits. The conventional raw ingredients of biscuits are varied with yellow corn starch, which contains beta-carotene.
Siti Fathonah, Rosidah Rosidah, Stella Septianarta   +2 more
doaj   +1 more source

Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends

Heliyon, 2022
The formulation of new food products with high nutritional quality and functionality is gaining global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits produced from germinated
C. Chinma, P. Ibrahim, O. Adedeji, V. C. Ezeocha, E. Ohuoba, S. I. Kolo, Ruhaimat Abdulrahman, Nonyelum Laurentia Ogochukwu Anumba, J. Adebo, O. Adebo   +9 more
semanticscholar   +1 more source