Results 21 to 30 of about 18,685 (259)
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
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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
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
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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
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Canadian Medical Association Journal, 2019 Isabella was a 13-year-old patient who had an extended stay in our intensive care unit (ICU). Complications of her chronic lung disease led her to need extracorporeal life support (also known as extracorporeal membrane oxygenation) as she waited for suitable lungs for transplantation ...
openaire +2 more sources
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
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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
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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
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
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, 2008 In an ambient intelligence world, devices work in order to support people carrying out their everyday life activities in a natural way. Therefore, it is necessary to know the entities in the environment and to consider new interaction schemas with them.
Ramón Hervás +4 more
openaire +2 more sources