BISCUIT

作品数：26被引量：20H指数：3
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Effect of Different Treatments on Nutritional Value of Lima Bean (<i>Phaseolus lunatus</i>) and Its Utilization in Biscuit Manufacture
《Food and Nutrition Sciences》2021年第4期372-391,共20页Sahar S. El-Gohery 
Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors i.e.<...
关键词：Lima Bean Wheat Flour BISCUIT MINERALS Amino Acids Antinutritional Factors 
Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends被引量：3
《Food and Nutrition Sciences》2021年第3期332-341,共10页A. O. Ogo D. J. Ajekwe D. E. Enenche G. O. Obochi 
This study was designed to bridge gap in nutritionally skewed available biscuits and the high volume of agricultural waste generated by investigating the quality of biscuits prepared from wheat base, supplemented with...
关键词：BISCUIT Watermelon Rind Orange Pomace Nutritional Value Value Addition Waste Management 
Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits被引量：1
《Food Production, Processing and Nutrition》2021年第1期335-352,共18页MahamadéGoubgou Laurencia TSongré-Ouattara Fabrice Bationo Hagrétou Lingani-Sawadogo Yves Traoré Aly Savadogo 
Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour,fat,and sugar.Recently,biscuits’technologies have been rapidly developed to improve their nutritional properties.This study aime...
关键词：BISCUIT TECHNOLOGY NUTRITION Health benefits 
Evaluation of Physicochemical Properties and Antioxidant Activity of Wheat-Red Kidney Bean Biscuits
《World Journal of Engineering and Technology》2020年第4期689-699,共11页Mukta Roy Sheikh Mohammad Nasirul Haque Rana Das Manobendro Sarker Md. Azmain Al Faik Shagor Sarkar 
This research was aimed to study the physicochemical properties and antioxidant activity of biscuits fortified with red kidney bean (
《Agricultural Biotechnology》2018年第6期173-175,231,共4页Tingting CHEN Wei YANG Sui YU Jisong ZHOU Peng WU Ting HU 
Supported by High-level Scientific Research Project of Huanggang Normal University(201816703)
[Objectives] This study was conducted to develop a type of hard biscuit using water chestnut flour and thus to expand the application of water chestnut.[Methods]Hard biscuits were made from water chestnut flour and wh...
关键词：Water CHESTNUT HARD BISCUIT Processing ORTHOGONAL ARRAY testing 
Effects of biscuit-type feeding supplementation on the neurocognitive outcomes of HIV-affected school-age children:a randomized,double-blind,controlled intervention trial in Kenya被引量：1
《Family Medicine and Community Health》2017年第4期245-258,共14页Kek Khee Loo Shemra Rizzo Qiaolin Chen Robert E.Weiss Catherine A.Sugar Grace Ettyang Judith Ernst Goleen Samari Charlotte G.Neumann 
The research was supported by USAID Grant No.PCE-G-00-98-00036-00;National Institutes of Health-Eunice Kennedy Shriver National Institute of Child Health and Human Development NIH-(NICHD)1R01HD57646-01A1(CFDA#93.865),5R01HD057646-04“Increasing Animal Source Foods in Diets of HIV-infected Kenyan Women and Their Children”;Center for HIV Identification,Prevention,and Treatment(CHIPTS)NIMH grant P30MH058107;UCLA Center for AIDS Research(CFAR)grant 5P30AI028697,Core H;Beef Checkoff,Heifer Project International,as well as internal support from Indiana University,UCLA,and Moi University.
Objective:To determine if meat or soy protein dietary supplementation will enhance the neuro-cognitive performance of HIV-affected children at-risk of malnutrition and food insecurity.Methods:A randomized,double-blind...
关键词：NEUROCOGNITION NEURODEVELOPMENT MALNUTRITION HIV nutrition Africa animal source foods meat SOY proteins 
Optimization of Formula of Matsutake Highland Barley Biscuit by Response Surface Methodology被引量：5
《Asian Agricultural Research》2017年第11期48-53,共6页Xuedong GU Li PU Peng LEI Qiong XI Changzhong MA Zhang LUO 
Supported by Agricultural Product Processing Technology and Product Development Project of the 13th Five-Year Plan of Tibet
Taking refined flour,matsutake powder,and highland barley powder as main raw materials,this experiment studied the optimal formula of matsutake highland barley biscuit. Besides,single factor experiment was carried out...
关键词：Response surface optimization Matsutake Highland barley BISCUIT 
Chemical Characteristic and Sensory Evaluation of Biscuit Enriched with Wheat Germ and the Effect of Storage Time on the Sensory Properties for this Product被引量：1
《Food and Nutrition Sciences》2017年第2期189-195,共7页Khaled M. Al-Marazeeq Malak M. Angor 
This work aimed at determining the maximum acceptable level of wheat germ that can be added to one of homemade biscuits in Jordan, studying some chemical and sensory properties of this product, moreover, studying the ...
关键词：BISCUIT WHEAT GERM Enriched STORAGE TIME 
Value Addition on Nutritional and Sensory Properties of Biscuit Using Desert Truffle (Terfezia claveryi) Powder
《Food and Nutrition Sciences》2016年第12期1171-1181,共11页Mohamed G. E. Gadallah Ihab S. Ashoush 
Desert truffle is popular nutritious food that shows high content of protein, fibers, phenolic compounds and health promoting bioactive compounds. The aim of present study is to produce fortified functional biscuits b...
关键词：Desert Truffle BISCUIT Antioxidant Activity Phenolic Compounds Sensory Properties 
Effect of Biscuits and Muffins Added with Cornlettes Powder on the Glycemic Responses of Healthy Individuals被引量：1
《Food and Nutrition Sciences》2014年第22期2195-2202,共8页Che Anis Jauharah Che Mohd Zin Sathyasurya Daniel Robert Wan Rosli Wan Ishak 
Dietary fibre content is a known factor that can affect the postprandial glycemic responses of a food and meal. Cornlettes vegetable which is rich in dietary fibre has been studied for its potential in lowering the pe...
关键词：BISCUIT Cornlettes Glycemic INDEX MUFFIN 
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