The effect of sugar type and baking condition on formation of acrylamide in industrial rotary moulded biscuit
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00470-9
Abstract: The purpose of current study is to monitor the Acrylamide (AA) contents in biscuits produced on the industrial scale. Effect of sugar types, inverted sugar syrup and sucrose, and baking conditions including time and temperature… read more here.
Keywords: effect sugar; biscuit; formation; inverted sugar ... See more keywords
Comparison of peanut and black oncom biscuit: Nutritional characteristics and aflatoxin evaluation with the potential health benefits
Sign Up to like & getrecommendations! Published in 2021 at "Annals of Agricultural Sciences"
DOI: 10.1016/j.aoas.2021.06.001
Abstract: Abstract Black oncom is a fermented product from the by-product of peanuts that can be processed into flour and used as a food ingredient in the development of biscuit products. These biscuit products offer the… read more here.
Keywords: evaluation potential; biscuit; comparison peanut; peanut black ... See more keywords
Soft wheat quality characteristics required for making baking powder biscuits
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.10.016
Abstract: Abstract Fifteen soft wheat varieties were evaluated for their grain, milling, flour and dough mixing characteristics, as well as their solvent retention capacities (SRCs), pasting properties and suitability for making baking powder biscuits, to identify… read more here.
Keywords: protein; quality; biscuit; soft wheat ... See more keywords
Sugars, biscuits and consumer perception: a survey of the UK biscuit market and consumers' perceptions in the context of government mandated sugar reduction and reformulation
Sign Up to like & getrecommendations! Published in 2018 at "Proceedings of the Nutrition Society"
DOI: 10.1017/s0029665118002070
Abstract: Over a third of children and two thirds of adults in the UK are overweight or obese. Given the scientific consensus of a causal link between a high-sugar diet and obesity, the UK government has… read more here.
Keywords: biscuit; sugar reduction; sugars biscuits; consumers perceptions ... See more keywords
Stoss therapy using fortified biscuit for vitamin D-deficient children: a novel treatment
Sign Up to like & getrecommendations! Published in 2018 at "Pediatric Research"
DOI: 10.1038/s41390-018-0135-4
Abstract: BackgroundTo evaluate the efficacy of stoss therapy using fortified biscuit for vitamin D-deficient children.MethodsA total of 108 children aged 30–72 months with vitamin D deficiency were studied in a randomized single-blind clinical trial. The deficient… read more here.
Keywords: using fortified; biscuit; therapy using; treatment ... See more keywords
Development of Fiber-Rich Biscuit by Incorporating Dragon Fruit Powder
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Fruit Science"
DOI: 10.1080/15538362.2020.1822267
Abstract: ABSTRACT Dragon fruit powder (DFP) is a rich source of fiber (15.7%) and phytochemicals (Gallic acid). Commercial dragon fruit use is limited to ready to serve and other fruit products. Because of the large-scale consumption… read more here.
Keywords: biscuit; fruit; fruit powder; dragon fruit ... See more keywords
Development and initial testing of the BABY-BISCUIT in an at-risk population.
Sign Up to like & getrecommendations! Published in 2021 at "Developmental neurorehabilitation"
DOI: 10.1080/17518423.2021.2018736
Abstract: PURPOSE Early identification of autism spectrum disorder (ASD) via screeners for diagnostic measures are a high priority. At present, there is no consensus on one screener due to the need for better sensitivity and specificity.… read more here.
Keywords: biscuit; risk; development initial; baby biscuit ... See more keywords
Functional Properties, Antioxidant Activity, and Organoleptic Quality of Novel Biscuit Produced by Moroccan Cladode Flour “Opuntia ficus-indica”
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Quality"
DOI: 10.1155/2020/3542398
Abstract: This study aimed to develop a novel biscuit by supplementing cladode flour (CF) into whole-wheat flour (WWF) at different proportions 0, 25, 50, 75, and 100%. Proximate analysis revealed that CF had a high amount… read more here.
Keywords: antioxidant activity; novel biscuit; biscuit; cladode flour ... See more keywords
Formulation of a Nutrient-Rich Complementary Biscuit for Children Between Eight Months and Fifty Nine Months
Sign Up to like & getrecommendations! Published in 2018 at "International journal of food science"
DOI: 10.11648/j.ijfsb.20180301.15
Abstract: Low breast feeding rates, early introduction of complementary foods, heavy workload of the care givers, lack of ready-to- prepare formulations and the infrequency of feeding of the weaned children are the major causes of Protein… read more here.
Keywords: rich complementary; biscuit; biscuit children; formulation nutrient ... See more keywords
Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2022.829229
Abstract: Starch plays an important role in food industry. In this study, three wheat cultivars with different protein contents were used to investigate the different ratios of starch addition on starch pasting properties, starch thermal performance,… read more here.
Keywords: quality; role; rheology; starch ... See more keywords
Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods10010012
Abstract: Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children. Response surface methodology (RSM) was applied… read more here.
Keywords: methodology; biscuit; response surface; locust bean ... See more keywords