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 
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 
Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties被引量：1
《Food and Nutrition Sciences》2012年第10期1445-1452,共8页Ashok K. Shrestha Jayashree Arcot Sushil Dhital Sarah Crennan 
Among the folate compounds, 5-methyltetrahydrofolic acid (5-CH3THF) is regarded as one of the most bioactive forms of folate. It is regarded as the better source of folate to humans as compared to folic acid, a synthe...
关键词：5-Methyltetrahydrofolic Acid FORTIFICATION Thermal Stability MICROENCAPSULATION BAKING 
Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (&lt;i&gt;Phoenix dactylifera&lt;/i&gt;L.)被引量：3
《Food and Nutrition Sciences》2012年第3期322-328,共7页Gamal A. El-Sharnouby Salah M. Aleid Mutlaq M. Al-Otaibi 
Fruits of date palm (Phoenix dactylifera L.) are consumed throughout the world and are a vital component of the diet in most Arabian countries. The effect of partial replacement of wheat flour with a 1:1 mixture of wh...
关键词：WHEAT Flour WHEAT BRAN Palm Date Fruit BISCUIT DOUGH Rheological Properties Nutritional Quality 
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