Results 81 to 90 of about 32,111 (208)
Discover FoodFinger millet (Eleusine coracana) is a gluten-free and nutrient-rich cereal grain which has been recognised for its prospective health benefits. To promote the use of finger millet (FM), the impact of malting on the nutritional content, antioxidant, and ...
Kundai Thelma Murungweni +2 more
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Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient
LWT, 2019 The present research aimed at enriching short dough biscuits with apple pomace to reduce their glycemic index. Apple pomace produced on a laboratory scale was dehydrated and milled to a powder, which was characterized for soluble and insoluble dietary ...
M. Alongi, Sofia Melchior, M. Anese
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Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2022 The research aims to develop a gluten-free biscuit from composite flour of maize, rice, buckwheat, and soybean by replacing wheat flour. Biscuits were prepared from four formulations of maize (40 parts), rice (20-35 parts), buckwheat (5-20 parts), and ...
PRAVIN OJHA +5 more
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Effect of Fortification of Biscuits with Flaxseed on Omega 3 and Calcium Content of the Products
Journal of High Institute of Public Health, 2018 Background: Consumer’s interest in healthy eating shifted towards the potential health benefits of specific foods and food ingredients. Flaxseed has a unique fatty acid profile. It is high in omega-3 fatty acid and calcium.
Heba Elshehy, Neveen Agamy, Hanaa Ismail
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Foods, 2018 Matcha green tea powder (MGTP) is made with finely ground green tea leaves that are rich in phytochemicals, most particularly catechins. Shortbread biscuits were enriched with MGTP and evaluated for consumer acceptability and potential functional health ...
Benjapor Phongnarisorn +3 more
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HeliyonBackground and objective: The current trend in the formulation of convenience foods like biscuits is directed towards using local ingredients endowed with health benefits effects.
Hippolyte Tene Mouafo +6 more
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Heliyon, 2019 In this study, banana and prickly peel flours were oven dried at 60 °C overnight and incorporated at a maximum of 4% (w/w) levels in wheat flour for biscuit production.
Lesetja M. Mahloko +3 more
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Shipin gongye ke-jiIn order to investigate the effects of Schizophyllum commune powder on the physicochemical properties and starch hydrolysis of biscuits, five biscuits were prepared with the adding of S.
Zedong HE +5 more
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STUDY CONCERNING THE IMPROVEMENT OF GLUTENOUS BISCUITS CHARACTERISTICS USING FOOD ADDITIVES [PDF]
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2017 This paper aimed to improve the properties of gluten biscuits using food additives. For the research, sodium metabisulphite and cysteine antioxidants, were used, and their influence on the properties of gluten biscuits was observed. Sodium metabisulphite
George MOISE
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