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Textural and functional analysis of sorghum flour cookies as ice cream inclusions
Grain & Oil Science and Technology, 2023 Flour serves as one of the primary ingredients of cookies, which affects dough properties, physical changes during baking, and post-baking cookie properties.
J.S. Myers +4 more
doaj +1 more source
Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies
Cogent Food & Agriculture, 2016 This study examined the effects of whole amaranth substitutions at various proportions and evaluated the cookies baking behavior. Six types of formulations of cookies were prepared with whole amaranth flour ranging from 20, 40, 60, 80, and 100%.
Arti Chauhan +2 more
doaj +1 more source
Amerta Nutrition, 2022 Background: Tempeh is a fermented soybean product which high in protein, that beetroot also contains protein and antioxidant compounds. The substitution of tempeh flour and beetroot flour for the cookies can increase the protein nutritional value in ...
Oktavina Permatasari +3 more
doaj +1 more source
CyTA - Journal of Food, 2021 This study was conducted to investigate the effects of incorporating varying proportions of nutraceutical-rich mushroom (Cordycepes militaris) flour (1%, 3% and 5%) on the physicochemical, antioxidant and sensory properties of cookies.
Cen Chen +4 more
doaj +1 more source
Physical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shortening [PDF]
Acta Periodica Technologica, 2023 Sweet potato and shea butter remain underutilized crops. Their potential in the production of ready-to-eat snacks could enhance food security. Hence, this study evaluated cookies from sweet potato flour using shea butter as a shortening. Cookies
Osunrinade Oludolapo Akinyemi +2 more
doaj +1 more source
AcTion: Aceh Nutrition Journal, 2020 Handling of nutritional problems of children under five can be done through the development of food products in the form of Moringa leaf flour cookies and Moringa seed flour cookies given to toddlers, and then assessed an increase in body weight and ...
Zaki Irwan, Andi Salim, Adriyani Adam
doaj +1 more source
Impact of rapeseed press-cake on Maillard reaction in a cookie model system [PDF]
, 2018 Rapeseed press-cake (RPC) is a byproduct of rapeseed oil production, rich in proteins and fiber. The aim of this study was to investigate the impact of cold pressed RPC, RPC fiber isolate and RPC alkaline extract on the formation of acrylamide and 5 ...
Fiore, Alberto +2 more
core +2 more sources
I Know Why You Went to the Clinic: Risks and Realization of HTTPS Traffic Analysis [PDF]
, 2014 Revelations of large scale electronic surveillance and data mining by governments and corporations have fueled increased adoption of HTTPS. We present a traffic analysis attack against over 6000 webpages spanning the HTTPS deployments of 10 widely used ...
Huang, Ling +3 more
core +1 more source
The sensory acceptance of fibre-enriched cereal foods:a meta-analysis [PDF]
, 2015 Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies ...
Brennan, Charles S. +3 more
core +3 more sources
Food Technology and Biotechnology, 2023 Research background. Teff [Eragrostis tef (Zucc.) Trotter] is an underutilised cereal crop grown mainly in Ethiopia and Eritrea. It is an excellent source of dietary fibre, vitamins, minerals and bioactive compounds.
İrem Karaçoban +2 more
doaj +1 more source