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Biscuits
Globally, bakery products are most acceptable and popular food items among the population. Among all the bakery products, biscuits occupy a notable...
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Influence of cocoa products on rheological, fatty acid profile and quality characteristics of biscuits
Cocoa products namely cocoa powder (CP), cocoa butter (CB) and cocoa mass (CM) were selected for their utilization in soft dough biscuits. CP was...
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Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions
Biscuits contain high proportions of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the...
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Effect of formulation on the dispersion kinetics of baby biscuits in water, milk, and fruit juice
Quick liquid absorption is one of baby biscuits’ most important quality criteria. A practical procedure based on liquid absorption kinetics was...
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Evaluation of pasting and functional properties of composite flour from Indonesian local tubers and its application in gluten-free biscuits
Biscuits, typically made from wheat flour containing gluten, can pose issues for individuals with celiac disease due to gluten intolerance. To...
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Effects of Nuts, Dried Fruits, Dried Seeds and Black Olives as Enrichment Ingredients on Acrylamide Concentrations in Sweet and Savoury Biscuits
This study investigated the effect of adding 10% almonds, pistachios, apricots, plums, sesame seeds, sunflower seeds, and black olives to sweet and...
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The physicochemical and nutritional properties of biscuits from low temperature dried breadfruit (Artocarpus altilis (Parkinson) Fosberg) flour
To reduce postmaturity losses and increase awareness of breadfruit ( Artocarpus altilis ) food value and versatility, we characterized the...
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Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement
Low glycemic index (GI) food which is nutritious would be far more desirable for health. Oat bran and inulin have a wide range of food applications,...
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Abiotic stress treatment to improve the iron bio-availability in cereal grains and its validation in biscuits
The application of abiotic stress treatment was carried out during the germination of seeds to improve bio-available iron in grains, and its...
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Supplementation of red palm olein-enriched biscuits improves levels of provitamin A carotenes, iron, and erythropoiesis in vitamin A-deficient primary schoolchildren: a double-blinded randomised controlled trial
PurposeVitamin A deficiency (VAD) remains a significant contributor to childhood morbidity and mortality in develo** countries; therefore, the...
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Designing Nutritious and Sustainable Biscuits Using Upcycled Fibre-Rich Ingredients Obtained by Hot Air - Microwave Drying of Orange by-Products
Circular use of resources implies develo** mild processes to transform food by-products into value-added products, without using organic solvents...
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Nɛ-(carboxymethyl)lysine, Available Lysine, and Volatile Compound Profile of Biscuits Enriched with Grape by-Product During Storage
We investigated the changes in Nɛ-(carboxymethyl)lysine (CML) and available lysine content, antioxidant properties, volatiles, and oxidation products...
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Detection of Lard Adulteration in Wheat Biscuits Using Chemometrics-Assisted GCMS and Random Forest
Lard adulteration in food products is undesirable particularly among people with certain diet preference or religious restrictions. Previous attempts...
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Effects of raw dehydrated potato flour on properties of dough and gluten in biscuits
In this study, the effects of raw dehydrated potato flour (RDPF) on properties of dough and gluten in biscuits were investigated. Results showed that...
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Development of biscuits supplemented with papaya seed and peel: effects on physicochemical properties, bioactive compounds, in vitro absorption capacities and starch digestibility
In this study, wheat biscuits were prepared by supplementing with papaya seed (PS) and papaya peel (PP) in range of 2 to 10%. As compared to control...
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Sprouted Oats (Avena sativa L.) in Baked Goods: From the Rheological Properties of Dough to the Physical Properties of Biscuits
This study investigated the impact of sprouted oats (SO) on dough properties and biscuit features. Unsprouted oats (USO) and SO (for 48 h and 72 h)...
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Physico-chemical characteristics of biscuits fortified with whey protein concentrate–iron sulphate (WPC–FeSO4) complex
Iron deficiency anemia (IDA) is one of the major health issues prevalent in India. The fortification of food with iron salts can affect their...
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Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization
The type and the amount of starch present in bakery products affect their glycaemic index. The control of glycaemic index in our diet can be relevant...
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Physicochemical, antioxidant, microstructural, and sensory characteristics of biscuits as affected by addition of onion residue
Onion residue, obtained from onion processing, is valuable source of health-promoting compounds including polyphenols, mainly quercetin. In this...
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Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits
There is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose...
