Results 1 to 10 of about 18,532 (159)
Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response [PDF]
FoodsThis study investigated the effects of incorporating colored wheat flours (red, blue, purple, and black) and replacing sucrose with xylitol on the technological, functional, and nutritional properties of cookies.
Fazilet Mıdık +8 more
doaj +2 more sources
Fortification of Modified Cassava Flour (Mocaf) Cookies with Rich Nutrition Vegetable Powder [PDF]
E3S Web of Conferences, 2021 Modified cassava flour (mocaf) is made from fermented cassava. Mocaf can be made into delicious products but lacks in protein, fat, and mineral content.
Hasrini Reno Fitri +2 more
doaj +1 more source
Utilization of Whole Oat Grains in Cookies Processing for Secondary School Girls in El Mansoura City, El- Dakahliea Egypt [PDF]
Journal of Food and Dairy Sciences, 2021 This paper was carried out to study the effect of using whole oat grains in cookies processing for secondary school girls to prevent overweight and obesity.
Alzahraa Motawei +3 more
doaj +1 more source
Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes
Foods, 2023 The present study aimed to investigate the effect of the addition of tannins from unutilized resources on wheat allergen reduction, antioxidant properties, and quality by substituting 3%, 5%, and 10% of the flour with chestnut inner skin (CIS) and young ...
Yoko Tsurunaga +3 more
doaj +1 more source
Graphs and Combinatorics, 2019 Cookie Clicker is a popular online incremental game where the goal of the game is to generate as many cookies as possible. In the game you start with an initial cookie generation rate, and you can use cookies as currency to purchase various items that increase your cookie generation rate.
Erik D. Demaine +5 more
openaire +6 more sources
Nutritional Evaluation of Cookies Enriched with Different Blends of Spirulina platensis and Moringa oleifera Leaves Powder [PDF]
Journal of Food and Dairy Sciences, 2019 Cookies were produced from wheat flour with partial replacement with a combination of dried spirulina biomass and moringa leaves powder at different concentrations T1 (95:2:3), T2 (90:4:6) and T3 (85:6:9), respectively. 100% wheat flour cookies were used
Samar Mahdy, I. Ashoush
doaj +1 more source
AcTion: Aceh Nutrition Journal, 2022 The increasing prevalence and mortality of diabetes require appropriate treatment, one of which is eating arrangements. The snack development for diabetic patients has begun.
Desty Ervira Puspaningtyas +2 more
doaj +1 more source
Olive Paste-Enriched Cookies Exert Increased Antioxidant Activities
Applied Sciences, 2021 Functional foods are beneficial to human health and are part of the daily diet of people trying to follow a healthier lifestyle. Olive paste is a good source of functional compounds, mainly phenolic compounds, that have been shown to have health benefits.
Eleni-Anna Argyri +8 more
doaj +1 more source
Jurnal Gizi Klinik Indonesia, 2020 Glycemic index of growol cookies: snack development study for people with diabetes mellitus Background: Low-glycemic foods with high fiber content have been shown to control blood glucose in diabetics.
Desty Ervira Puspaningtyas +3 more
doaj +1 more source
Foods, 2021 Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted ...
Elena Martínez +5 more
doaj +1 more source