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Relevant bibliographies by topics / Biscuits

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Academic literature on the topic 'Biscuits'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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Journal articles on the topic "Biscuits"

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Esrafil, M., S. Akter, M. J. Alam, et al. "Development and quality evaluation of novel biscuits by utilizing fruits and vegetables seed." Food Research 8, no. 1 (2024): 181–89. http://dx.doi.org/10.26656/fr.2017.8(1).090.

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Food supplementation is a topic of attention now since consumers are becoming more conscious of their nutritional needs. The purpose of this study was to create innovative biscuits utilizing fruit and vegetable seeds and to assess their quality. The right-shaped biscuits were prepared and baked at 170°C for 20 to 25 mins. There were six distinct varieties of biscuits made: control, date, jackfruit, bean, pumpkin, and mixed seed powder contained biscuits. When compared to other biscuits, the bean seed powder-incorporated biscuit gets a high overall acceptance score (7.88). The mixed seed powder

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Subekti, Ani Subekti, Irmanita Wiradona, Wahyu Jati Dyah Utami, Listyo Rinawati, and Miranda Gita Wahyuningtyas. "Changes in Salivary pH After Consuming Sorghum-Based Non-Cariogenic Biscuits." Jurnal Kesehatan Gigi 11, no. 1 (2024): 56–61. http://dx.doi.org/10.31983/jkg.v11i1.10647.

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The degree of acidity of saliva is influenced by the consumption of carbohydrate-containing foods. Daily food consumed by school children at home and outside the home is cariogenic food containing many carbohydrates. Children like sweet biscuit snacks. Sorghum-based biscuits are a healthy snack for school children. Sorghum biscuits contain xylitol compounds and are sugar-free. The purpose of this study was to determine changes in salivary pH after consuming non-karyogenic biscuits made from sorghum in elementary school children. This type of study was an experiment with 3 treatment groups and

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N. Haider, Noor, Ammar B. Altemimi, Saher S. George, and Anubhav Pratap-Singh. "The Chemical Composition and Quality Parameters of Biscuits: A Review." Basrah Journal of Agricultural Sciences 35, no. 1 (2022): 257–77. http://dx.doi.org/10.37077/25200860.2022.35.1.19.

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Biscuits are a popular ready-to-eat food due to their affordable cost and long shelf life. Herein, we review the quality parameters of the biscuits, with a special focus on the changes caused by thermal processing. Particularly, the presence of possible contaminants, including the production of hydroxymethylfurfural is reviewed. In addition, the various microbiological sources of concern during the biscuit-making process, and their effect on the shelf-life and quality of the biscuits are presented. Based on the current state of literature, modern challenges in biscuit-making and a future outlo

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Hashem, Kawther M., Feng J. He, Sarah A. Alderton, and Graham A. MacGregor. "Cross-sectional survey of the amount of sugar and energy in cakes and biscuits on sale in the UK for the evaluation of the sugar-reduction programme." BMJ Open 8, no. 7 (2018): e019075. http://dx.doi.org/10.1136/bmjopen-2017-019075.

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ObjectivesTo investigate the variation in sugar and energy content of cakes and biscuits available in the UK.DesignWe carried out a cross-sectional survey in 2016 of 381 cakes and 481 biscuits available in nine main UK supermarkets.MethodsThe sugar and energy content was collected from product packaging and nutrition labelling of cake and biscuit products.ResultsThe average sugar content in cakes and biscuits was 36.6±7.6 and 30.0±9.2 g/100 g, respectively. The mean energy content was 406±37 for cakes and 484±38 kcal/100 g for biscuits. There was a large variation in sugar and energy content b

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Khatun, Mozeda, Md Wadud Ahmed, Md Mosharraf Hossain, Poly Karmoker, and Abdullah Iqbal. "Utilization of Banana Peel Flour in Biscuit Making as Wheat Flour Substitute." European Journal of Agriculture and Food Sciences 3, no. 6 (2021): 32–35. http://dx.doi.org/10.24018/ejfood.2021.3.6.407.

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The production of biscuits utilizing ripe banana peel flour (BPF) as a wheat flour (WF) alternative is presented in this study. Locally available Sabri banana peel was dried into a cabinet dryer at 65⁰C for 8 hours. The dried peel then turned into powder and sieved. The flours used in the preparation of the biscuits were analyzed for proximate composition. BPF contained a higher amount of fat compared to WF. Five samples of biscuits S1, S2, S3, S4, and S5 substituting WF with 0, 5, 10, 20, and 30% BPF in the standard biscuits were prepared S1 denoted the control sample adding no BPF. The proxi

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Skalkos, Sophie, George Moschonis, Colleen J. Thomas, Joanna McMillan, and Antigone Kouris-Blazos. "Effect of Lupin-Enriched Biscuits as Substitute Mid-Meal Snacks on Post-Prandial Interstitial Glucose Excursions in Post-Surgical Hospital Patients with Type 2 Diabetes." Nutrients 12, no. 5 (2020): 1239. http://dx.doi.org/10.3390/nu12051239.

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Hospital biscuit snacks offered to Type 2 Diabetes Mellitus (T2DM) patients may adversely affect glycaemic control. This study investigated the effect of lupin mid-meal biscuit snacks, compared to spelt or standard hospital biscuits, on interstitial glucose levels in post-operative T2DM inpatients. In a pilot cross-over pragmatic study, 20 patients (74 ± 12 years) consumed, in order, lupin biscuits (20% lupin), wholemeal spelt and standard plain sweet biscuits as mid-meal snacks (2 biscuits each for morning and afternoon tea) on three consecutive days. Continuous glucose monitoring, appetite p

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Khan, S., S. Rustagi, A. Kumari, and A. Singh. "Optimization of the recipe for composite flour-based sugar-free biscuits." Food Research 7, no. 2 (2023): 11–18. http://dx.doi.org/10.26656/fr.2017.7(2).982.

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Biscuits are widely consumed bakery products around the globe. Its excess consumption has led to many health problems such as diabetes, obesity, and cardiovascular diseases. Although sugar replacement may be a step in solving most health-related issues, the complication is in its formulation. It is tedious to replace sugar and prepare biscuits with quality attributes, including aeration, texture, and mouthfeel. The present study aimed to formulate composite flour-based sugar-free biscuits. A composite flour, millet-legumebased mixture, was used for biscuit preparation. The central composite de

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MA, Latif. "Production of Biscuit Mixed with Date Powder." Food Science & Nutrition Technology 8, no. 1 (2023): 1–13. http://dx.doi.org/10.23880/fsnt-16000289.

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Dates (Pheonix dactylifera L.) are high in essential nutrients and have potential health benefits whilst biscuits form the most popular snacks among all ages from children until the elderly in Malaysia. Hence, it is worth developing biscuits mixed with date powder which are easy and light to carry around, tasty, ready and easy to be consumed. The main objective of this study is to develop the best formulation for biscuit mixed with date powder (DP). DP was used at 10%, 20%, 30%, 40% and 50% replacement levels of sugar for the production of biscuits. Biscuit made from 100% sugar was used as con

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Rauf, Rusdin, Nurdiana Nurdiana, and Dwi Sarbini. "IRON CONTENT, HARDNESS AND ACCEPTABILITY OF BISCUITS FROM COMPOSITE CASSAVA AND WHEAT FLOURS SUBSTITUTED WITH GREEN SPINACH FLOUR." Jurnal Kesehatan 11, no. 1 (2018): 1–8. http://dx.doi.org/10.23917/jk.v11i1.6998.

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The main cause of the high prevalence of iron deficiency anemia of children in Indonesia is the low intake of iron. Green spinach flour as a source of iron can be used as a substitution material in the manufacture of biscuits. The purpose of the study was to evaluate the effect of green spinach flour substitution on iron, hardness and acceptance levels of biscuits from composite cassava flour and wheat flour. The research was conducted by substituting the green spinach flour with various levels of 0%, 2.5%, 5% and 7.5%. The biscuits were then tested for the iron using Atomic Absorption Spectro

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Chidozie, Chigbo, Daniel, and Egba, Simeon Ikechukwu. "Comparative Studies on the Physicochemical Attributes of Biscuit from African Yam Bean, Brown Rice and Soyabean Flours." NEWPORT INTERNATIONAL JOURNAL OF PUBLIC HEALTH AND PHARMACY 5, no. 3 (2024): 17–23. http://dx.doi.org/10.59298/nijpp/2024/5317230.

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This paper presents a comparative study on the physical and proximate composition of biscuits made from different flour sources including wheat, African yam bean, brown rice, and soybeans. The aim of the study was to assess the nutritional value and quality attributes of biscuits derived from alternative flour sources, in comparison to the conventional wheat-based biscuits. Flours of African yam bean, brown rice and soybean were produced using conventional methods. Biscuits were further produced from the flours of African yam bean, soybean and brown rice using the creamy method. The physical c

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Dissertations / Theses on the topic "Biscuits"

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Bidgood, Lee, and ETSU Faculty Bluegrass Band. ""Biscuits and Bluegrass" Concert." Digital Commons @ East Tennessee State University, 2015. https://dc.etsu.edu/etsu-works/1072.

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McKee, David Joseph. "Microwave baking characteristics of oatmeal biscuits." Thesis, Queen's University Belfast, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.432671.

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Burseg, Kerstin M. M. "Flavour perception of biscuits a psychophysical approach." Thesis, University of Nottingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503909.

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A psychophysical approach was applied to study cross-modality between texture, sweetness and aroma in a real food system (biscuits). A range of biscuits varying in fat, flour and sugar levels as well as sugar form and sugar pre-treatment were made according to a statistical D-optimal Mixture Design (main effects crossed with a categorical factor). This allowed control of the interactions between ingredients in the complex biscuit system but also expressed ingredient-texture relationships in mathematical terms. Studying biscuit texture (structure and mechanical properties) revealed that the bis

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Charles, Stacey A. "The utilization and performance of carbohydrate-based fat replacers in southern-style baking powder biscuits." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-05042010-020335/.

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Dunn, Jennifer. "The effect of spices on carboxymethyllyinse levels in biscuits." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/15062.

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Master of Science<br>Food Science Institute<br>J. Scott Smith<br>Carboxymethyllysine (CML) and other advanced glycation end products (AGEs) have been shown to affect diseases such as diabetes, cancer, and Alzheimer’s by inducing oxidative stress, inflammation, and tissue damage. CML is formed in foods through Maillard browning reactions and through various mechanisms that are affected by time, temperature, pH, water activity, trace metals, and antioxidants. Natural antioxidants can be found in plant and fruit extracts, as well as in spices. The research contained herein is in two parts. The

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Plinval, de Guillebon Régine de. "Les biscuits de porcelaine de Paris (XVIIIe - XIXe siècle)." Paris, EPHE, 2009. http://www.theses.fr/2009EPHE4015.

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De nombreuses statuettes fabriquées par les manufactures de porcelaine installées à Paris à partir de 1770, sont laissées à l’état de biscuit (porcelaine cuite sans couverte). Ce sont des œuvres multiples, exécutées par moulage. Nous étudions leur origine, leur technique et procédés de fabrication, dont les expériences de cuisson au charbon de terre, en 1782-1785, et la photosculpture vers 1864-1867. Le rôle des hommes en tant qu’investisseurs, entrepreneurs, hommes de science, artistes et ouvriers, est replacé dans son contexte (organisation du travail, salaires). Les manufactures sont examin

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Ross, Dianne S., of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Development of biscuits with reduced levels of sugar and fat." THESIS_FST_xxx_Ross_D.xml, 1996. http://handle.uws.edu.au:8081/1959.7/28.

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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextr

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Ross, Dianne S. "Development of biscuits with reduced levels of sugar and fat." Thesis, View thesis, 1996. http://hdl.handle.net/1959.7/uws:28.

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The market drive to develop lite foods in Australia. Extensive research has been conducted in the area of dairy products and processed meats. Some research has been carried out on cookies, crackers and cakes, whilst little has been done on plain sweet biscuits. As plain sweet biscuits have a considerable share of the Australian biscuit market, the potential for reducing sugar and fat in this variety was investigated. The functional properties of polydextrose as a sugar and a fat replacer were also determined. Replacements of up to 100% sugar and 50% fat were separately achieved using polydextr

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Ross, Dianne S. "Development of biscuits with reduced levels of sugar and fat /." View thesis, 1996. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030811.132937/index.html.

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Thesis (M. Sc. (Hons))--University of Western Sydney, Hawkesbury, 1996.<br>Thesis "submitted in partial fulfilment of the requirement for the Degree of Master of Science." Title page incorrectly cites "Faculty of Food Science and Technology."

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Petitjean-Villemejane, Cindy. "Formulation raisonnée de biscuits à bénéfice satiété : approches physicochimique, nutritionnelle et sensorielle." Electronic Thesis or Diss., Paris, AgroParisTech, 2012. http://www.theses.fr/2012AGPT0007.

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Des biscuits enrichis en protéines et/ou en fibres, contenant peu de matières grasses et de sucres ont été formulés, en optimisant à la fois les paramètres de composition et notamment la teneur en eau de la pâte ; mais également les paramètres du procédé, comme ceux du pétrissage, du façonnage par mouleuse rotative et de la cuisson. Des outils d'aide à la formulation ont été développés afin d'optimiser cette phase. Il s'agit d'un outil sensoriel prédictif de la machinabilité des pâtes moulées et d'un outil mathématique de prédiction de l'hydratation des pâtes biscuitières en fonction de leur c

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Books on the topic "Biscuits"

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Canada. Industry, Science and Technology Canada. Biscuits. Industry, Science and Technology Canada, 1988.

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Klivans, Elinor. Biscuits. Editions de l'Homme, 2006.

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Cauley, Janice. Biscuits. Tormont, 1994.

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Canada. Industry, Science and Technology Canada. Biscuits. Industry, Science and Technology Canada, 1991.

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Wadey, Rosemary. Biscuits & bakes. Woodhead-Faulkner, 1986.

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Zoe, Ratcliff, and Key Note Ltd, eds. Biscuits & cakes. 8th ed. Key Note Ltd, 1996.

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Atkinson, Catherine. Cakes & biscuits. Star Fire, 2005.

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Lynsey, Barker, and Key Note Publications, eds. Biscuits & cakes. Key Note Ltd, 2001.

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Steadman, Ralph. Garibaldi's biscuits. Andersen, 2008.

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Philippa, Drewer, and Key Note Publications, eds. Biscuits & cakes. Key Note, 2005.

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Book chapters on the topic "Biscuits"

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Misra, N. N., and Brijesh K. Tiwari. "Biscuits." In Bakery Products Science and Technology. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch33.

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Gupta, Antima, and Satinder Kaur. "Biscuits." In Cereal-Based Food Products. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-40308-8_3.

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Bird, Marion H. "Plates of Biscuits." In Mathematics for Young Children. Routledge, 2022. http://dx.doi.org/10.4324/9781003330448-7.

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Hayter, Roy. "Cakes and biscuits." In Food Preparation and Cooking. Macmillan Education UK, 1992. http://dx.doi.org/10.1007/978-1-349-13181-5_23.

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Jagarlamudi, Lakshmi. "Formulations and Processing of Biscuits." In Bakery and Confectionery Products. CRC Press, 2022. http://dx.doi.org/10.1201/9781003364535-4.

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"BISCUITS, BISCUITS, BISCUITS." In Southern Appalachian Farm Cooking. University of Tennessee Press, 2016. https://doi.org/10.2307/jj.26248853.6.

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Oliver, G. "The texture of short dough biscuits produced from reconstituted flours." In Gums and stabilisers for the Food industry 6. Oxford University PressOxford, 1992. http://dx.doi.org/10.1093/oso/9780199632848.003.0041.

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Abstract A soft wheat flour was subjected to a series of fractionation/reconstitution experiments. Reconstituted flours were used in the production of short dough biscuits and their quality was compared to those from original unfractionated flour. The aim was to produce biscuits from the reconstituted flour with similar characteristics to those from the original (control} flour. The main quality parameter was taken as biscuit texture as this is of major importance in the consumer acceptance of biscuits. Biscuits produced from a flour reconstituted after a fractionation procedure that did not i

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"Biscuits." In Taste the State. University of South Carolina Press, 2021. http://dx.doi.org/10.2307/j.ctv19cw9qd.7.

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"Biscuits." In Baking Problems Solved. CRC Press, 2001. http://dx.doi.org/10.1201/9781439823040.ch11.

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Cauvain, Stanley, and Linda Young. "Biscuits." In Baking Problems Solved. Elsevier, 2001. http://dx.doi.org/10.1533/9781855736184.195.

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Conference papers on the topic "Biscuits"

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Cazacu, Mihaela, Monica Negrea, Ileana Cocan, Calin Jianu, and Ducu Stef. "PHYSICOCHEMICAL CHARACTERIZATION AND SENSORY EVALUATION OF WHOLEMEAL FLOUR AND CARROT-ENRICHED BISCUITS: NUTRITIONAL AND CONSUMER IMPACT." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.12.

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The aim of the project concerns the production, characterization and impact on consumers of biscuits with wholemeal flour and grated carrots. The innovative character results from the use of wholemeal flour, which, unlike white flour, retains the bran and wheat germ, making it richer in fiber, vitamins and minerals. This contributes to a lower glycemic index and a superior nutritional profile. Carrots provide moisture and natural sweetness and are also an important source of beta-carotene, fiber and other vitamins and by adding orange essence, the flavor of the biscuits is greatly enhanced, ad

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Cheng, Ruijia, Titus Barik, Alan Leung, Fred Hohman, and Jeffrey Nichols. "BISCUIT: Scaffolding LLM-Generated Code with Ephemeral UIs in Computational Notebooks." In 2024 IEEE Symposium on Visual Languages and Human-Centric Computing (VL/HCC). IEEE, 2024. http://dx.doi.org/10.1109/vl/hcc60511.2024.00012.

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Ozuor, Onyisi, Desmond E. Ighravwe, Daniel O. Aikhuele, Olufunmilayo O. Joseph, and Phillip O. Babalola. "Experimental Investigation of the Conveyor Belt Parametric Property for Biscuit Industry Reliability Maintenance Planning." In 2024 IEEE 5th International Conference on Electro-Computing Technologies for Humanity (NIGERCON). IEEE, 2024. https://doi.org/10.1109/nigercon62786.2024.10927310.

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Usama, Malik, Jun Hyeong Lee, Seung Uk Oh, Woong Ju Chang, and Tae Hwan Jang. "A mm-W Simplified F-Shaped Biscuit Feed Wideband Dipole Antenna with Floated U-Patch." In 2024 Asia-Pacific Microwave Conference (APMC). IEEE, 2024. https://doi.org/10.1109/apmc60911.2024.10867733.

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Corosteliova, Iulia. "The assortment and quality of biscuits sold in Chisinau." In Simpozion stiintific al tinerilor cercetatori, editia 20. Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/9789975359023.25.

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Biscuits are obtained by baking dough prepared from flour, sugar, fat, honey, glucose, milk, flavors, chemical or biochemical afanators, etc.as a food product, biscuits have special qualities in terms of taste and nutritional value. The range of biscuit assortments is very rich due to the numerous raw and auxiliary materials that are used, the different proportions of raw materials and the applied technological processes. In my work, 2 types of biscuits will be analyzed: gluten biscuits, chemically afanati, shaped by punching and drawing, where the sugar content represents a maximum of 20 and

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Lawal, R. A., H. Musa, and U. S. Haruna. "Quality characteristics of Biscuits Produced from wheat-African-Locust Beans Pulp Flour Blends." In 28th iSTEAMS Multidisciplinary Research Conference AIUWA The Gambia. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v28n2p9.

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In search for plant protein and vitamins substitute, the African locust beans (Parkia biolobosa) have found very popular used for condiment, baby’s formulation diets and animal meals. The aim of this study was to produce biscuits from African locust beans pulps flour and wheat flour. The matured and ripped African locust beans pods purchased from Bauchi market. The pods were manually cleaned and milled. The wheat/locust bean pulp flour were mixed in the ratio; 100:0%, 90:10%, 80:20%, 70:30% and 60:40% respectively. The proximate composition of the biscuit samples were analyzed with standard me

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Setyobudi, Sugeng Iwan, and I. Nengah Tanu Komalyna. "Difference in Acceptability and Level of Preference Between Modified and Standard Supplementary Feeding in Undernourished Toddlers at Janti Community Health Center, Malang." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.03.59.

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ABSTRACT Background: In East Java, the prevalence of 36% of toddlers did not finish standard supplementary feeding biscuits. Some contributed factors were disfavor of children (66.6%), forgotten to feed (3.9%), incompatible (0.5%), eaten by another family member (23.4%), and others (5.6%). This study aimed to determine the difference in acceptability and level of preference between modified and standard supplementary feeding in undernourished toddlers at Janti Community Health Center, Malang, East Java. Subjects and Method: A quasi-experimental study with one group pretest-posttest design was

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Vukolić, Dragan, Marko Cilić, and Miljana Jevtić. "THE POTENTIAL OF A NEW FOOD AND BEVERAGE PAIRING TREND: ASSESSING THE PAIRING OF DIFFERENT TYPES OF BEER AND FOOD FOR THE YOUNG GENERATION." In TOURISM AND GREEN INVESTMENTS. University of Kragujevac, Faculty of Hotel Management and Tourism in Vrnjačka Banja, 2024. http://dx.doi.org/10.52370/tisc24117dv.

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This research was carried out at the Faculty of Hotel Management and Tourism in Vrnjačka Banja, Serbia, in which 56 respondents, the younger generation, who evaluated the combination of characteristic types of beer and biscuits, participated. Three beers were produced in the geographical area of the Republic of Serbia and were used: non-alcoholic beer, light beer, dark beer, while one type of beer was produced abroad: light beer. Also, four types of biscuits were used for the analysis: with a neutral taste, salty, sweet and spicy biscuits, all produced in Serbia. During the analysis, the parti

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O’Brien, Elizabeth, Lindy Brooks, and Alicia Waite. "32 Opioid calculations via biscuits." In Accepted Oral and Poster Abstract Submissions, The Palliative Care Congress 1 Specialty: 3 Settings – home, hospice, hospital 19–20 March 2020 | Telford International Centre. British Medical Journal Publishing Group, 2020. http://dx.doi.org/10.1136/spcare-2020-pcc.53.

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MANTOVANI CELEGATTI, CAROLINE, Maria Teresa Pedrosa Silva Clerici, Thaísa Menezes Alves Moro, Danilo Ferreira de Souzas, Claudemir Medeiros Pinheiro, and Paula Takeara. "Canine vegan biscuits with prebiotics." In XXV Congresso de Iniciação Cientifica da Unicamp. Galoa, 2017. http://dx.doi.org/10.19146/pibic-2017-77797.

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Reports on the topic "Biscuits"

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Azuma, David L., Joseph Donnegan, and Donald Gedney. Southwest Oregon Biscuit Fire: an analysis of forest resources and fire severity. U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station, 2004. http://dx.doi.org/10.2737/pnw-rp-560.

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Cake or biscuit? The UK's byzantine VAT system explained. The IFS, 2023. http://dx.doi.org/10.1920/pd.ifs.2023.0019.

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Taking the biscuit: how Safari privacy policies affect online advertising. Cemmap, 2023. http://dx.doi.org/10.47004/wp.cem.2023.0423.

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