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Journal articles on the topic 'Biscuits'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Odinakachi, Ifeanyi Favour, and Pereware Adowei. "Assessment of Concentrations and Potential Health Risk of Heavy Metals in Biscuits Commonly Consumed by Primary School Children in Choba, Port Harcourt, Nigeria." International Journal of Research and Innovation in Applied Science IX, no. IV (2024): 175–85. http://dx.doi.org/10.51584/ijrias.2024.90412.

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Biscuits are widely consumed by primary school children as easy snack especially during break-periods in Nigeria and nowadays heavy metals are omnipresent, hence, metals could be picked up in any of the biscuit manufacturing process flow line such as mixing, cutting, baking and packing and thus becoming a potential public health issue. Therefore, the objective of this paper is to assess the concentrations and potential health risk of heavy metals in biscuits commonly consumed by primary school children in Choba, Port Harcourt, Nigeria. The metal concentrations were determined by Solaar Thermo

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Bala, Adamu Thliza, T. Kolo M., Adamu Dawi Hadiza, and Aaron Kanadi Andema. "Production of a Confectionary Snack Food (Biscuit) from Orange Pulp in Maiduguri, Borno State Nigeria." Journal of Scientific and Engineering Research 8, no. 8 (2021): 89–97. https://doi.org/10.5281/zenodo.10612280.

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<strong>Abstract</strong> The protein content of the biscuit prepared with 10 % orange pulp flour was 12.84 %, a value lower than 15.19 % for wheat flour biscuit. The low protein content of the orange peel flour may have contributed to the lower protein content of its biscuit. The protein content of the biscuit containing 10 % orange pulp flour was higher than 7.44 % (Youssef and Mausa, 2012) and 10.98 % (Magda et al., 2008).  These differences may be attributed to the differences in the recipes used for the production of the different biscuits. The addition of orange pulp flours increase

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13

Bajaj, Shivani, Asna Urooj, and P. Prabhasankar. "Antioxidative properties of mint (Mentha spicata L.) and its application in biscuits." Current Research in Nutrition and Food Science Journal 4, no. 3 (2016): 209–16. http://dx.doi.org/10.12944/crnfsj.4.3.07.

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In this study, Mint (Mentha Spicata L.) was used as a source of natural antioxidant in the preparation of biscuits with optimized levels of different forms of mint (powder, extract and pure menthol). The biscuits were stored for five months packed in unit pouches of metalized polyester/poly laminated pouch at room temperature and tested periodically for sensory parameters. The stability of biscuit lipids were studied by determining free fatty acid, peroxide value, thiobarbituric acid value and total antioxidant capacity. In sensory evaluation, pure menthol (MNT-M) scored higher (p< 0.05) pa

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Alsuhaibani, Amnah Mohammed, Amal Nassir Alkuraieef, Moneera Othman Aljobair, and Amal Hassan Alshawi. "Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits." Journal of Food Quality 2022 (January 5, 2022): 1–7. http://dx.doi.org/10.1155/2022/6484953.

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Background. Biscuits are consumed by all of society in the world. Incorporation of different ratios of quinoa flour into wheat flour for the production of biscuits is needed for the production of functional foods. Objective. This study aimed to evaluate the incorporation of 12.5% or 25% quinoa flour into biscuit production, evaluate rheological and sensory characteristics, and investigate the effect of the consumption of 20% cooked biscuits on diabetic rats. Design. The gross chemical composition, total carotenoids, phenolic and flavonoids of wheat flour and quinoa flour, and the rheological p

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15

Klunklin, Warinporn, and Geoffrey Savage. "Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits." Journal of Food Quality 2018 (2018): 1–8. http://dx.doi.org/10.1155/2018/8052847.

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Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat flour biscuit. The substitution of purple rice flour in place of wheat flour modified the characteristics of the biscuits in terms of increasing the nutritional values. They contained high fiber, antioxidants, and antioxidant activities, while slightly changing the physical properties such as hardness and spread ratio. The study showed that the pro

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16

Uchendu, Florence, and Oyediran Oyewole. "Stability of Vitamin A in Nigerian Retailed Biscuits." Journal of Food Research 5, no. 5 (2016): 96. http://dx.doi.org/10.5539/jfr.v5n5p96.

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Vitamin A deficiency is a major public health problem affecting poor populations in developing countries. Biscuits baked with Nigerian vitamin A fortified flour (30 IU/g) have been consumed by pre-school children. This study aims at determining vitamin A content and stability in retailed biscuits at point of consumption. Pre-tested, semi-structured, interviewer-administered questionnaire was used to collect biscuit consumption pattern of pre-school children (n=1600). Out of 18 brands of biscuits reported, eight cartons of 8 commonly consumed brands were purchased from major markets in Lagos. V

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17

Chowdhury, K., S. Khan, R. Karim, M. Obaid, and GMMA Hasan. "Quality and Shelf-Life Evaluation of Packaged Biscuits Marketed in Bangladesh." Bangladesh Journal of Scientific and Industrial Research 47, no. 1 (2012): 29–42. http://dx.doi.org/10.3329/bjsir.v47i1.10717.

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Five different brands of locally produced biscuits and five brands of foreign biscuits were collected from the market. All these biscuits were stored at ambient condition (30 ºC, and 60 % RH) for 3 months. The changes in water activity, moisture and their consequences on sensory qualities like texture, color, flavor and overall acceptance were investigated in every month. Test of packaging materials were also carried out for each brand of packed biscuits. Moisture and water activity values have been increased with time for all the samples whereas sensory scores decreased. However, all the fore

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18

Saadiya Mujeeb, Farhat Abbas Bukhari, Nadeem Rashid, et al. "A Comparative Study to Determine the Nutritive Value of National Brands and Locally Baked Cookies, Detection of Aflatoxin B1 and Aflatoxigenic Fungi in Quetta." Pak-Euro Journal of Medical and Life Sciences 5, no. 2 (2022): 249–56. http://dx.doi.org/10.31580/pjmls.v5i2.2172.

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It’s worthy to get knowledge about the nutritional value of the food which is being consumed by people so far. Various forms of malnutrition are the reason of suffering for millions of the people in each corner of the world. Biscuits have got popularity in Pakistani culture. They are being baked locally and well-known brands are also its suppliers. Nutritional value of local biscuits is still unknown. The aim of the study was to analyze proximate value of local biscuits and branded biscuits, their comparison and determination of rancidity, AFB1 and aflatoxigenic fungi as they prevail in wheat

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19

Onwuzuruike, Uzochukwu Anselm, Ukegbu P, Obasi NE, et al. "Physical properties, dietary fibre profile and peroxide value of biscuit produced from wheat-Tigernut flours with avocado paste as fat substitute." Indonesian Food Science and Technology Journal 7, no. 1 (2023): 67–74. http://dx.doi.org/10.22437/ifstj.v7i1.30154.

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This study investigated the effect of replacing fat with avocado paste on the physical properties, dietary fibre profile and peroxide value of wheat-tigernut biscuits. Whole tigernut was processed into flour and blended with wheat flour at three different levels; 10%, 20% and 30% weight basis into two parts. The first part of the composite (T10, T20, and T30) and control sample (100% wheat flour, T00) were baked into biscuit using margarine, while in the second batch (AT10, AT20, and AT30), margarine was replaced with avocado paste (100%). The biscuit samples were analysed for physical propert

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20

Stookey, George K., Janice M. Warrick, Linda L. Miller, and Barry P. Katz. "Hexametaphosphate-Coated Snack Biscuits Significantly Reduce Calculus Formation in Dogs." Journal of Veterinary Dentistry 13, no. 1 (1996): 27–30. http://dx.doi.org/10.1177/089875649601300105.

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We conducted a clinical trial in beagle dogs to determine the impact of a popular snack-type biscuit and an experimental biscuit coated with 0.6% sodium hexametaphosphate (HMP) upon calculus formation. The study used a crossover design evaluating each dog on each regimen with 4-week test periods, each of which began with a dental prophylaxis (scaling and polishing). The dogs were provided a single daily feeding of dry chow followed 4 hours later by either no snack or a snack comprised of two or four conventional biscuits, or two HMP-coated biscuits. As compared to the no-snack regimen, feeding

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21

Baltacıoğlu, Cem, and Nisanur Ülker. "Tam Kabak (Cucurbita pepo L.) Tozunun Bisküvinin Kalite Kriterleri Üzerine Etkisinin İncelenmesi." Turkish Journal of Agriculture - Food Science and Technology 5, no. 11 (2017): 1439. http://dx.doi.org/10.24925/turjaf.v5i11.1439-1445.1420.

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In this study, pumpkin (Cucurbita pepo L.), which is usually produced for its seeds, was used for production of whole pumpkin powder directly incorporated into biscuit formation. Fiber, protein and ash content of pumpkin powder are determined 13.4%, 8.5% and 4.7% (dry basis), respectively. Pumpkin powder was added into the dough by means of displacement with the wheat flour at rates of 15%, 30% and 45% during biscuit production. Firmness, work of shear, stickiness and work of adhesion were examined after adding pumpkin flour to biscuit dough at different rates and an increase of firmness, work

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22

Firjatu, Putri Chalya, Dea Syafira Alamsyah Sitompul, Shafa Rizki Azzahra, and Zahra Arridhani Siregar. "Potensi Tepung Ampas Tebu sebagai Bahan Pembuatan Bagasse Biscuits untuk Terapi Konstipasi." SCRIPTA SCORE Scientific Medical Journal 4, no. 1 (2022): 43–48. http://dx.doi.org/10.32734/scripta.v4i1.9563.

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Background: Bagasse is a by-product of the sugarcane process. In Indonesia, bagasse is rarely used as a raw material for making food. Sugarcane bagasse is high in fiber. On the other hand, high rate of constipation in Indonesia requires a high-fiber food product solution. Objectives: This study aims to determine whether bagasse flour can be used as an ingredient for Bagasse Biscuits, to find out the level of people's preferences, the nutritional content of Bagasse Biscuits, and its correlation to constipation. Methods: This study consisted of three treatments, P1, P2, and P3 respectively at 10

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23

Homann, A. M., M. A. Ayieko, S. O. Konyole, and N. Roos. "Acceptability of biscuits containing 10% cricket (Acheta domesticus) compared to milk biscuits among 5-10-year-old Kenyan schoolchildren." Journal of Insects as Food and Feed 3, no. 2 (2017): 95–103. http://dx.doi.org/10.3920/jiff2016.0054.

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Children in Kenya are at risk of undernutrition. Milk powder is the ‘golden standard’ in products to prevent undernutrition but is expensive and cannot be produced locally. House crickets (Acheta domesticus) are rich in nutrients important for growth and development. The cricket biscuit contains protein, unsaturated fatty acids, vitamin A and B12, iron, and zinc. Furthermore, cricket powder can be an economically better substitute for milk powder and can create revenue for the local population. Including crickets in products for school feeding could optimise growth and learning. The objective

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24

Saadoudi, Mouni, Adel Lekbir, Omaima Aidat, et al. "Chemical Characteristic and Sensory Evaluation of Biscuit Prepared from Wheat and Aleppo Pine Seeds Flour." Foods 13, no. 15 (2024): 2428. http://dx.doi.org/10.3390/foods13152428.

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This study aimed to explore the potential use of Aleppo pine seed flour as a nutritious ingredient in biscuit production. Aleppo pine seed flour was blended with wheat flour to create biscuits with varying proportions: 15%, 30%, and 45% Aleppo pine seed flour. The analysis of the chemical composition of the biscuits revealed that increasing the proportion of Aleppo pine seed flour led to higher levels of protein, fat, and ash, while the carbohydrate content decreased. Sensory evaluation showed that biscuits with 15% Aleppo pine seed flour and 85% wheat flour had favorable characteristics in te

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25

Liaqat, B., K. Shahzadi, M. T. Abbas, A. R. Faisal, and H. U. Farooq. "Assessment and comparative analysis of glycemic and satiety indices of locally available biscuits." Pakistan Journal of Medical and Health Sciences 15, no. 6 (2021): 1269–71. http://dx.doi.org/10.53350/pjmhs211561269.

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Background: Glycemic index is a relative ranking that tells how fast or slow carbohydrates alter your blood sugar level, While Satiety index is a ranking that describe the feeling of fullness after eating specific food. Aim: To determine GI & SI of different biscuits (chocolate chip, chocolato and candy). Methods: The GI and SI of 25 people were tested by giving them 3 types of different local biscuits. Their blood glucose level was monitored for 3 hours. Same way their Satiety level was observed for 3 hours. For satiety level, 5 people were given white bread as standard value. Results: Re

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26

Filipcev, Bojana, Olivera Simurina, Marija Bodroza-Solarov, and Milka Vujakovic. "Evaluation of physical, textural and microstructural properties of dough and honey biscuits enriched with buckwheat and rye." Chemical Industry and Chemical Engineering Quarterly 17, no. 3 (2011): 291–98. http://dx.doi.org/10.2298/ciceq110204014f.

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Wholegrain buckwheat and rye flours were used to partially replace wheat flour in honey biscuit formulation. Characteristics of dough and baked biscuits were studied. Buckwheat was the ingredient that dominantly affected the dough and biscuit quality. Doughs with buckwheat were significantly harder and less sticky. Significant lowering of dough cohesiveness was found only at the maximal tested buckwheat dose. The biscuits enriched with buckwheat had increased spread, hardness and fracturability. Rye showed an improving effect on dough (decreased hardness, increased cohesiveness) and biscuit ch

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Fang, Mingchih, Yen-Shu Ting, and Wen-Chieh Sung. "Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits." Polymers 14, no. 19 (2022): 3961. http://dx.doi.org/10.3390/polym14193961.

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This study evaluated the effects of sodium alginate, pectin and chitosan addition (0.5–1.5%) on the physicochemical properties including pH, water activity, moisture content, color values, hardness, diameter, thickness, spread ratio, antioxidant activities and sensory scores of biscuits in air frying processing. In addition, the formation of acrylamide and hydroxymethylfurfural (HMF) were discussed. Physicochemical properties of biscuits including water content, water activity, hardness, appearance, shape, color, flavor, texture, overall acceptability, and DPPH radical scavenging activity of b

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Imeneo, Valeria, Rosa Romeo, Antonio Gattuso, Alessandra De Bruno, and Amalia Piscopo. "Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace." Foods 10, no. 10 (2021): 2460. http://dx.doi.org/10.3390/foods10102460.

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In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LPE) was analyzed for total phenolic content before addition, and then a known concentration of 50 mg kg−1 was used for the formulation of enriched biscuits. Three different biscuit samples were compared to a control biscuit, without the addition of functional ingredients. The main physicochemical, microbiological, and sensory aspects of doughs and biscuits enriched with LPE were investigated. The enriched biscuits show

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29

Pereira, Cristiana L., Inês Sousa, Cristina Roseiro, Manuela Lageiro, Vanda M. Lourenço, and Carla Brites. "Development and Evaluation of Gluten-Free Rice Biscuits: Impact on Glycaemic Index and Bioactive Compounds." Foods 14, no. 13 (2025): 2276. https://doi.org/10.3390/foods14132276.

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Biscuits are widely consumed snacks traditionally made from wheat flour, which poses challenges for individuals with gluten intolerance and/or diabetes due to their high glycaemic index (GI). This study explored the production of gluten-free biscuits using rice flour from two varieties, Type III (Basmati) and Ariete (Long A), incorporating varying proportions of rice bran as a substitute for milled and brown rice flour. Results show that biscuits made with rice bran had lower starch digestibility and reduced GI (57.06–62.75) compared to control biscuits (66.23–66.95). Rice bran also increased

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Choiriyah, Nurul Azizah. "Inkorporasi Tepung Garut Dan Buah Pisang Kepok Pada Pembuatan Biskuit Dengan Klaim Tinggi Serat Serta Tinjauan Nilai Cerna Pati In Vitro Dan Gula Total." Jurnal Gizi Prima (Prime Nutrition Journal) 5, no. 2 (2020): 81. http://dx.doi.org/10.32807/jgp.v5i2.197.

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Objectives : The purpose of this study was to evaluate biscuit formulations from arrowroot flour and kepok banana for making high dietary biscuits according to BPOM regulation about high dietary fiber claim, also to study about starch digestibility and total sugar content of the biscuits. Methods : Variables of this study was F1 (the ratio of arrowroot flour : kepok banana = 50:125 g), F2 (the ratio of arrowroot flour : kepok banana = 75:100 g) and F3 (the ratio of arrowroot flour : kepok banana = 100:75 g). Results : The results of this study were the F3 biscuits have the highest dietary fibe

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Shydakova-Kameniuka, O., A. Novik, A. Rohova, O. Bolkhovitina, A. Zaparenko, and V. Prymenko. "USE OF WALNUT MEAL FOR QUALITY STABILIZATION OF BISCUITS MADE WITH LIQUID OIL." Food Science and Technology 19, no. 1 (2025): 16–25. https://doi.org/10.15673/fst.v19i1.3118.

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Fats of a solid consistency (palm oil, confectionery fats, margarines, etc.) are mainly used as fatty raw materials for butter biscuits. Such fats have a low biological value due to the high content of saturated fatty acids. The use of fats rich in valuable polyunsaturated fatty acids in the biscuits’ manufacturing is limited due to their liquid consistency. Liquid oils do not emulsify well; leak out during baking, worsening the sensory characteristics of the biscuits and reducing the yield; migrate to packaging materials during storage. To stabilize the quality of butter biscuit with the addi

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Oke, Moruf Olanrewaju, Jelili Babatunde Hussein, Ramlat Abiodun Ijale, and Stanley Efosa Ojo. "Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour." Acta Universitatis Cibiniensis. Series E: Food Technology 26, no. 2 (2022): 261–70. http://dx.doi.org/10.2478/aucft-2022-0021.

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Abstract In most developing nations, there has been an increase in the consumption of wheat-based products, particularly biscuits, due to recent lifestyle changes and rapid urbanization. Due to this, there has been a sudden rise in research into creating flour from locally grown cereals or legumes to satisfy consumer demand. As a result, the potential for making biscuits with sorghum-soy composite flour was investigated. The flour blends and the corresponding biscuit products’ functional and physicochemical characteristics were established. The samples of biscuits’ organoleptic characteristics

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Rosemary, A. Ajayi, and O. Oyetayo Victor. "Evaluation of the Microbial, Proximate, and Sensory Properties of Biscuits Fortified with Pleurotus ostreatus at Various Inclusion Levels." Evaluation of the Microbial, Proximate, and Sensory Properties of Biscuits Fortified with Pleurotus ostreatus at Various Inclusion Levels 8, no. 10 (2023): 11. https://doi.org/10.5281/zenodo.10071263.

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To satisfy consumer desires for more health advantages, food products must be fortified. The sensory, proximate, and microbiological characteristics of biscuits enriched with Pleutotus ostreatus at different inclusion levels were assessed. The manufacturing of wheat flour, baking of mushroom powder biscuits (MPB), microbiological examination of MPB, proximate analysis, and sensory evaluation of MPB were all done using standard procedures. The fortified mushroom biscuit had varying mushroom compositions, ranging from 50-100% (sample A-F). The results showed that the composition with 90% mushroo

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Sagar, Prashant, and Neetu Singh. "Quality Characteristic of Development Defatted Soya Flour and Aloe vera Based Functional Biscuits." Asian Food Science Journal 22, no. 7 (2023): 8–14. http://dx.doi.org/10.9734/afsj/2023/v22i7643.

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Biscuits are one of the world's most consumed foods and are highly demanded. On this basis, for its functional properties, attempts were made to develop biscuits incorporating Aloe-vera gel. For the making of the composite flour, defatted soya flour and rice bran were blended with refined wheat flour (Maida) in various proportions before being fortified with Aloe vera gel at amounts ranging from 5 to 20%. The possibility of fortified the Aloe-vera gel to formulate the functional biscuit which have the ability to improve the quality of food product due to different functional attributes. The st

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Nwosu, A. N., B. C. Nweze, and A. I. Onwuchekwa. "Chemical composition of biscuits supplemented with orange peel and pulp flours." Agro-Science 21, no. 2 (2022): 24–32. http://dx.doi.org/10.4314/as.v21i2.3.

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Sweet orange (Citrus sinensis) fruits were washed, peeled manually, the juice was extracted using kitchen juice extractor and the seeds were removed. The peels were separated from the pulps and sliced into thin slices of about 2 cm thick, sun dried separately till constant weight was achieved. They were milled and sieved to obtain orange peel and orange pulp flours, respectively. The orange peel and pulp flours were used to substitute 10% wheat flour. Biscuits were produced from the flour blends and 100% wheat biscuit was produced and evaluated for chemical composition (proximate analysis, min

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Ubbor, S. C., V. C. Ezeocha, J. N. Okoli, O. E. Agwo, O. A. Olaoye, and I. E. Agbai. "EVALUATION OF BISCUITS PRODUCED FROM WHEAT (Triticum aestivum), TIGER NUT (Cyperus esculentus) AND ORANGE FLESHED SWEET POTATO (Ipomea batatas) FLOURS." FUDMA JOURNAL OF SCIENCES 6, no. 4 (2022): 254–61. http://dx.doi.org/10.33003/fjs-2022-0604-1072.

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Biscuits are ready-to-eat nutritious baked snacks that are available in different shapes and sizes. One of the problems that militate against food security in developing countries such as Nigeria is postharvest loss and underutilization of locally cultivated food crops. This study aimed at evaluating the quality of biscuits produced from wheat, tiger nut and orange fleshed sweet potato flours. Wheat flour was substituted with tiger nut and orange fleshed sweet potato (OFSP) flours for the production of biscuits. While constant 10% tiger nut flour was used in each of the six formulations, the O

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Kesuma, Cindhy Pamela, Annis Catur Adi, and Lailatul Muniroh. "PENGARUH SUBSTITUSI RUMPUT LAUT (EUCHEUMA COTTONII) DAN JAMUR TIRAM (PLEUROTUS OSTREATUS) TERHADAP DAYA TERIMA DAN KANDUNGAN SERAT PADA BISKUIT." Media Gizi Indonesia 10, no. 2 (2017): 146–50. http://dx.doi.org/10.20473/mgi.v10i2.146-150.

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Biscuit is a food product made from the basic ingredient ﬂ our that baked until moisture content less than 5%. Commercial biscuits are generally rich in energy and high in sugars derive from carbohydrates and fats, but low inﬁ ber. Seaweed (Eucheuma cottonii) and arrowroot ﬂ our are high-ﬁ ber food, while oyster mushroom contains high protein so it can be a potential ingredients to be substituted in biscuits. The addition of seaweed and oyster mushroom was expected to increase the ﬁ ber content of biscuits compared to other biscuits. This study aimed to determine the acceptability and improve

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Petrol, B. B., H. Hashim, F. Y. Abubakar, and S. Modu. "Physicochemical and sensory properties of locally produced digestive biscuit from two varieties of wheat (<i>Triticum</i> spp)." Science World Journal 19, no. 4 (2025): 1241–45. https://doi.org/10.4314/swj.v19i4.45.

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Digestive biscuits were produced from two varieties of wheat grain (Reyna-28 and Norman). The grains were processed into whole wheat flour at 100% (g) each with commercial digestive biscuit (Mcvities digestive biscuit) used as control and analyzed for physical properties, functional properties, mineral composition and sensory evaluation using standard methods. Other ingredients such as; margarine, egg, milk, baking powder, and sugar were added. Data obtained were analyzed using Analysis of variance (ANOVA) using Statistical Package for the Social Sciences. Results showed that the digestive bis

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Huda, S., Y. Taira, S. Rahimah, and S. Nurhasanah. "The effect of modified (preheated) soybean concentrate powder on high protein biscuit." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (2023): 012166. http://dx.doi.org/10.1088/1755-1315/1230/1/012166.

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Abstract Protein is a key structural component in many foods. Soybeans are a plant-based protein source, that is used in food. Soy concentrate is generally high in nutrients, particularly protein, with an essential amino acid profile that is immense in plant products and closely resembles animal protein. In increasing the characteristics of processed soybean products, such as physical modification, namely the preheated process. The preheated process is a physical modification that requires heating the product at a specific temperature and time, with the aim of reaching the protein denaturation

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Benkadri, Soulef, Ana Salvador, Mohammed N. Zidoune, and Teresa Sanz. "Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum." Food Science and Technology International 24, no. 7 (2018): 607–16. http://dx.doi.org/10.1177/1082013218779323.

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A gluten-free biscuit for celiac children based on composite rice–chickpea flour was developed. Xanthan gum was used to overcome the handling difficulties associated with the absence of gluten in the rice–chickpea flour. The effect of different levels of xanthan gum incorporation (0.5, 1, and 1.5% of flour) on the texture and rheological properties of the dough and on the texture, dimensions, moisture, water activity (aw), and sensory acceptability of the biscuit was studied. The incorporation of xanthan gum into rice–chickpea flour significantly affected the textural and linear viscoelastic p

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Marzec, Agata, Alicja Stępień, Agnieszka Goclik, Hanna Kowalska, Jolanta Kowalska, and Agnieszka Salamon. "Analysis of the Correlation of Microstructure, Instrumental Texture, and Consumer Acceptance of Shortbread Biscuits with Selected Sweeteners and Fibre." Applied Sciences 15, no. 3 (2025): 1137. https://doi.org/10.3390/app15031137.

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Biscuits are characterized by their popular sweet taste, but they have a poor nutritional profile due to their high sugar and saturated fat content, along with low fibre levels. Their sweetness primarily comes from sucrose, which not only determines the flavour but also performs several technological functions, making it difficult to replace in pastry products. Commercial sweeteners and soluble fibres designed for pastry products are available. Therefore, it is necessary to test the feasibility of using these ingredients in biscuit formulations and assess their impact on biscuit quality. Concu

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Kārkliņa, Daina, Ilga Gedrovica, Marina Reca, and Maija Kronberga. "Production of Biscuits With Higher Nutritional Value." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 66, no. 3 (2012): 113–16. http://dx.doi.org/10.2478/v10046-012-0005-0.

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Abstract Biscuits were prepared by substituting wheat flour with Jerusalem artichoke powder, which is a widespread plant, and powder of cacao bean shells, which is a by-product of the cocoa bean refining process. Both of these were added to biscuit dough. Biscuits were analyzed for physical and chemical parameters. The results indicate that both materials contain highly valuable ingredients for production of a new type of biscuits. Jerusalem artichoke powder and cocoa shells contributed to fibre content, and the content of protein and fat changed. Also, the hardness and colour of the biscuits

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Jayalath, K. A. T. K., E. Mendis, and A. A. D. Madushan. "Evaluation of Physical and Sensory Properties of Biscuits Made from Blended Wheat Flour and Pumpkin Powder." Tropical Agricultural Research 35, no. 4 (2024): 288–95. http://dx.doi.org/10.4038/tar.v35i4.8843.

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Biscuit is a type of confectionery popular among all age groups and able to change to become a complete food with necessary nutrients. Pumpkin is a nutritious vegetable that has high post-harvest losses in Sri Lanka. The aim of this research was to analyze the composition of pumpkin powder and evaluate the physical and sensory properties of biscuits made from blended wheat flour and pumpkin powder. Analyses revealed that moisture, protein, fat, ash, crude fiber, and carbohydrate content of pumpkin powder were 8.5%, 5.2%, 1.2%, 3.4%, 4% and 77.7% respectively. Biscuits were made by replacing wh

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Mokhele, T. M., E. O. Amonsou, and F. T. Tabit. "Development of composite biscuits made from amadumbe (Colocasia esculenta L. Schott) and soybean (Glycine max L. Merrill) and investigation of their nutritional and organoleptic properties." Food Research 4, no. 4 (2020): 1333–43. http://dx.doi.org/10.26656/fr.2017.4(4).069.

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The development of more popular and nutritious amadumbe based food products such as biscuits from amadumbe may be necessary to improve its utilisation and commercialization. The aim of this study was to investigate the nutritional and organoleptic properties of amadumbe-soya composite biscuits. Biscuits were prepared by combining amadumbe and soya flours at ratios 90:10, 70:30 and 50:50. There was an increase in the crude protein content of composite biscuits when the percentage of soya was increased from 10 to 30% and then 50%. Similarly, an increase in the percentage of soya in composite bis

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Akande, Olamide Abigael. "Comparison of Inclusion of Skimmed Milk and Edible Insects on the Nutritional, Sensory and Microbial Qualities of Enriched High Energy Rice Biscuits." European Journal of Nutrition & Food Safety 16, no. 4 (2024): 85–94. http://dx.doi.org/10.9734/ejnfs/2024/v16i41410.

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Aims: The growing world population, carbon foot prints of rearing conventional protein sources, issues of protein malnutrition (particularly in developing nations) and the urgent needs of protein-rich food relief materials in crisis situations may necessitate the utilisation of underutilised sustainable, nutritious protein sources. The study was conducted to investigate the possibility of using indigenous food crops and substituting milk powder with edible insects’ powder as a sustainable alternative protein source in high energy rice biscuits. Study Design: Biscuits were produced follow

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Menkinoska, Marija, Tatjana Pavlova, Zhivka Goranova, et al. "Gluten and gluten-free biscuits with functional components: Physicochemical, nutritional and antioxidant properties." Chemical Industry and Chemical Engineering Quarterly, no. 00 (2025): 21. https://doi.org/10.2298/ciceq241014021m.

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This study aims to determine the effect of different compounds on the nutritional, antioxidant, microstructural and color characteristics of biscuits classified as gluten and gluten-free. Namely, biscuits are enriched with dietary fibers, acacia fibers, spent coffee grounds and anthocyanins. The addition of these functional components to biscuit matrix affected the physical properties of the biscuits; namely, the spread factor value of all biscuits ranged from 2.98 to 7.88, the content of total polyphenols increased, the highest polyphenol content was obtained in the gluten-free biscuits with

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Shukla, Renu, Nandita Sarkar, and Alpana Singh. "Nutritional and Sensory Evaluation of High Fiber Biscuit using Kodo Flour." RESEARCH REVIEW International Journal of Multidisciplinary 03, no. 07 (2018): 05–07. https://doi.org/10.5281/zenodo.1305339.

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Background: Healthy eating is the latent health benefits of precise foods and food ingredients. Supplementation of foods is current interest because of increasing nutritional awareness among consumers. Aim: The present study aims to evaluate the sensory and nutritional properties of high fiber biscuits using kodo flour. Method: Biscuits from kodo millet (paspalum scrobiculatum) were prepared by substituting kodo flour at various levels of substitution at 30%, 40% and 50% supplemented with refined wheat flour. Nutritional and Sensory evaluations of biscuit samples were evaluated by standard pro

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Abidin, Zainal, Hironnymus Jati, Titik Sri Harini, and Lewi Jutomo. "TRAINING AND ASSISTANCE FOR PROCESSING CORN INTO BISCUIT AS A SNACK WITH MARKETABLE VALUE." JMM (Jurnal Masyarakat Mandiri) 7, no. 6 (2023): 5697. http://dx.doi.org/10.31764/jmm.v7i6.17618.

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Abstrak: Mitra tani belum mampu mengolah jagung menjadi biskuit sebagai camilan sehat bernilai jual, karena keterbatasan pengetahuan dan rendahnya penguasan teknologi pembuatan biscuit. Tujuan kegiatan untuk mengenalkan teknologi pengolahan jagung, meningkatkan kapabilitas mitra dalam aspek produksi biskuit jagung, organisasi dan manajemen demi peningkatan pendapatan mitra. Metode yang digunakan: penyuluhan, pelatihan, diskusi dan pendampingan mitra. Evaluasi menggunakan kuesioner tentang Teknik pembuatan biscuit jagung, manajemen, cita rasa biskuit yaitu uji organoleptik dan uji kesukaan kons

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Végh, Rita, Mariann Csóka, Éva Stefanovits-Bányai, Réka Juhász, and László Sipos. "Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference." Foods 12, no. 1 (2022): 18. http://dx.doi.org/10.3390/foods12010018.

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Bee pollens are potential functional food ingredients as they contain essential nutrients and a wide range of bioactive compounds. The aim of this study was to investigate the effects of enrichment with monofloral bee pollens on the nutritional properties, techno-functional parameters, sensory profile, and consumer preference of biscuits. Biscuits were prepared according to the AACC-approved method by substituting wheat flour with pollens of rapeseed (Brassica napus L.), phacelia (Phacelia tanacetifolia Benth.) and sunflower (Helianthus annuus L.) at 2%, 5% and 10% levels. The macronutrient co

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. AL-Abdulla1, Bayan Y. "STUDYINGTHE EFFECTOF FLOURAND LUPINE PROTEIN CONCENTRATE MCORPORATIONON PHYSICAL CHEMICALAND SENSORY PROPERTIESOF BISCUIT." iraq journal of market research and consumer protection 13, no. 1 (2021): 85–94. http://dx.doi.org/10.28936/jmracpc13.1.2021.(9).

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The purpose of this study was to determine the effect of lupine flour (L.f) and lupine protein concentrate (L.P.C) incorporation on chemical, nutritional and sensual qualities characteristics of biscuit (L.P.C) was prepared by isoelectric precipitation method. A standard recipe for biscuit preparation by wheat patent flour used as the control. Wheat flour in the control treatment was replaced with (L.f) and (L.P.C) at levels 10, 20 & 30%. Chemical composition of (L.f), (L.P.C) and biscuit treatments were studied. Results showed that protein contents were 35.35 & 75.80% for (L.F) and (L

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