Results 71 to 80 of about 32,111 (208)

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

Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits

Frontiers in Nutrition, 2022
Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The
Yanrong Ma, Daying Wu, Lei Guo, Youhua Yao, X. Yao, Zhonghua Wang, Kunlun Wu, Xinyou Cao, Xin Gao   +8 more
semanticscholar   +1 more source

Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference

Foods, 2022
Bee pollens are potential functional food ingredients as they contain essential nutrients and a wide range of bioactive compounds. The aim of this study was to investigate the effects of enrichment with monofloral bee pollens on the nutritional ...
Rita Végh, Mariann Csóka, Éva Stefanovits-Bányai, Réka Juhász, László Sipos   +4 more
doaj   +1 more source

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour

International journal of food Science, 2022
The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour ...
P. Roger, Bisso Monesso Marvist Bertrand, Zomegni Gaston, Bissada Nouhman, Fokou Elie   +4 more
semanticscholar   +1 more source

The Roles of a Native Starch and a Resistant Dextrin in Texture Improvement and Low Glycemic Index of Biscuits

Processes, 2022
Low-GI biscuits are commonly produced using whole-grain flour, bran, or soluble dietary fibers, giving an undesirable texture. New low-GI biscuits containing dietary fibers and with improved palatability were formulated by substituting 60% of wheat flour
Shiyao Yu, Ke Dong, Bernard Pora, J. Hasjim   +3 more
semanticscholar   +1 more source

Formulation, Senso-chemical Analysis and Shelf-life Study of Biscuits using Stevia Leaf as the Substitute for Sugar

Asian Journal of Dairy and Food Research, 2022
Background: Biscuits are the most popular cereal-based bakery and sugar is an important element of biscuits which provides unique taste, color and texture. However, the consumption of sugar is linked to potential health risks. Therefore, there is a scope
M. A. Ali, K. Saha, Md. Selim Choudhury, M. Ahiduzzaman, Md. Nahidul Islam   +4 more
semanticscholar   +1 more source

Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions.

Food Research International, 2020
Due to a high content of bioactive compounds with beneficial health effects, wholegrain flours of different cereals have been extensively used in the confectionery industry.
S. Žilić, I. Aktağ, D. Dodig, M. Filipović, V. Gökmen   +4 more
semanticscholar   +1 more source

Formulation of low glycaemic index biscuits suitable for diabetics from unripe banana, okra, and stevia leaves / jujube fruit

Food Production, Processing and Nutrition, 2023
Biscuits are the largest category of consumed snacks among bakery products, but their simple sugar and fat high content associate to low fiber content make them unsuitable for diabetics.
Wilfred Damndja Ngaha, William Tchabo, Rosane Soh Matsinkou, Lola Kangue Nyame, Edith Nig Fombang   +4 more
doaj   +1 more source

Rat bioassay for evaluation of protein nutritional quality of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) powder

Food Science of Animal Products
Protein-energy malnutrition (PEM) is a persistent public health challenge in most developing countries. This study investigated the protein nutritional value of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) to ...
Amos Kipkemoi Ronoh, Charlotte Atsango Serrem, Susan Balaba Tumwebaze, Gertrude Mercy Were   +3 more
doaj   +1 more source

Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

Journal of Food Quality, 2018
Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat ...
Warinporn Klunklin, Geoffrey Savage
doaj   +1 more source