BISCUITS

作品数：21被引量：12H指数：2
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相关领域：轻工技术与工程文化科学更多>>
相关作者：杜卉韩邦跃更多>>
相关机构：上海栗目创意设计有限公司天津职业大学广西科技大学更多>>
相关期刊：《Food Production, Processing and Nutrition》《World Journal of Engineering and Technology》《Journal of Food Science and Engineering》《Agricultural Biotechnology》更多>>
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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 
Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient
《Food and Nutrition Sciences》2017年第1期70-83,共14页María Cecilia Doporto Fernanda Sacco Sonia Z.Vina María Alejandra García 
Financial support provided by the ANPCyT(PICT 2011-1213);CONICET(PIP 0555)is gratefully acknowledged.
The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with h...
关键词：Non-Traditional Flours Biscuits for Celiac Patients Chemical Composition Color and Texture Sensory Evaluation 
Assessment of Gross Chemical Composition, Mineral Composition, Vitamin Composition and Amino Acids Composition of Wheat Biscuits and Wheat Germ Fortified Biscuits被引量：3
《Food and Nutrition Sciences》2015年第10期845-853,共9页Hanan M. K. E. Youssef 
Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gros...
关键词：WHEAT BISCUITS 15% 20% Fortified WHEAT BISCUITS GROSS Chemical COMPOSITION Minerals VITAMINS Amino ACIDS Caloric Value Physical Sensory Characteristics 
Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)
《Food and Nutrition Sciences》2015年第9期747-756,共10页Kathalsar Ashwath Kumar Gopal Kumar Sharma Mohammed Ayub Khan Anil Dutt Semwal 
In order to improve the nutritional quality of biscuits, a multigrain premix (MGP) was developed by using whole barley, sorghum, chickpea, pea and defatted soya flour, each at 20% level. The developed MGP had 26.28% p...
关键词：Multigrain BISCUITS BREAKING Strength High PROTEIN and Fiber Multigrain PREMIX Response Surface METHODOLOGY (RSM) 
Gluten-Free Flat Bread and Biscuits Production by Cassava, Extruded Soy Protein and Pumpkin Powder被引量：2
《Food and Nutrition Sciences》2015年第7期660-674,共15页Mona M. A. Aly Hinar A. Seleem 
In recent years, there has been an increase in demand of gluten free products that are suitable for people with celiac disease. The present study was carried out to produce gluten free flat bread and biscuits with goo...
关键词：Celiac Disease Rice FLOUR CASSAVA FLOUR EXTRUDED Soy Protein Pumpkin Powder β-Carotene Color Texture Profile Analysis FLAT BREAD BISCUITS 
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 Partially De-Oiled Peanut Meal Flour (DPMF) on the Nutritional, Textural, Organoleptic and Physico Chemical Properties of Biscuits
《Food and Nutrition Sciences》2012年第4期471-476,共6页Deep Narayan Yadav Neharika Thakur Kappat Valiyapeediyekkal Sunooj 
Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% was used to partially replace wheat flour in biscuits formulation and biscuits thus made were eva...
关键词：De-Oiled PEANUT MEAL FLOUR DPMF Fortified BISCUITS Texture Analysis Sensory Evaluation 
Effect of Virgin Coconut Meal (VCM) on the Textural, Thermal and Physico Chemical Properties of Biscuits
《Food and Nutrition Sciences》2010年第2期38-44,共7页Yashi Srivastava 
Biscuits were prepared by incorporating virgin coconut meal (VCM) into refined wheat flour (maida) at 5-25% level and evaluated for physical, chemical, nutritional, textural and sensory attributes. All the prepared bi...
关键词：VIRGIN COCONUT MEAL (VCM) BISCUITS Dough Texture PROFILE Thermal PROFILE Sensory Evaluation 
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