Results 11 to 20 of about 205,256 (277)
British Educational Research Journal, EarlyView., 2023 Abstract Children's relationship with time in preschools is an under‐researched area. Young children rarely know how to measure time using a clock, but their experiences of time may contribute to understanding children's well‐being and debates about quality in preschools.
Kristín Dýrfjörð +3 more
wiley +1 more source
Quality attributes of cookies enriched with functional protein isolate from red kidney beans
Czech Journal of Food Sciences, 2022 Red kidney bean protein isolate was prepared and incorporated into wheat flour at levels of 0, 5, 10, 15, and 20% to prepare protein-enriched cookies which were then evaluated for various quality attributes.
Imran Hayat +6 more
doaj +1 more source
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat, 2022 Kulit jeruk bisa dijadikan cemilan berupa cookies bila dikelola dengan baik. Sekaligus menjadi aternatif pendapatan ekonomi perempuan miskin kepala keluarga di masa pandemi. Seperti pembuatan ‘Cookies Kulit Jeruk (C-Trust)’.
Laila Azizah +6 more
doaj +1 more source
Effect of Adding Veggies Powdered on Physico-Chemical and Sensory Properties of Cookies
Food Technology Research Journal, 2023 The present work aimed to study the effect of adding powdered carrot, pumpkin, spinach, and chard on cookies in terms of physical, chemical and sensory properties.
Nada, A. Shatat +2 more
doaj +1 more source
Bulletin of the National Research Centre, 2022 Background Moringa oleifera leaf is a prominent leaf in folk medicine used to treat many diseases including diabetes mellitus. This study is aimed at determining the effects of substitution of wheat flour with Moringa oleifera leaf powder (MOLP) on ...
Aanuoluwapo Patricia Fapetu +4 more
doaj +1 more source
Foods, 2022 The purpose of the study was to analyse the chemical composition of corn cookies containing different types of sugar and fat, and determine their effect on physiological parameters in diabetic rats.
Nur Aini +3 more
doaj +1 more source
Acta Scientiarum: Technology, 2011 Â The objective of this work was to determine the centesimal composition and quantify the major fatty acids in the most produced cookies, filled cookies (28%), salty cookies (22%), butter cookies (12%), and wafers (4%), with emphasis on trans fatty ...
Gisely Luzia Stroher +5 more
doaj +3 more sources
Analisis fisik serta sensori kue kering dengan campuran tepung mocaf, oats, dan bekatul
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021 This research aims to analyze the physical and sensory characteristics of cookies’ formulations using mocaf-oats-rice bran’s flour mixture. Five formulations used in this research consist of mocaf-oats-rice bran’s flour mixture namely F1 (100%-0%-0%), F2
Monika Rahardjo +2 more
doaj +1 more source
Jurnal Teknologi Pangan, 2016 Cookies is a type of baked snacks. The proportion of bran flour and mocaf in bran cookies production is expected to add to the nutritional value, because the chemical constituents in the flour bran is an essential nutrient for the body such as fiber ...
Tri mulyani, Sri djajati, Liea Dwi Rahayu
doaj +1 more source
Gels, 2022 In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT).
Liping Yang +4 more
doaj +1 more source