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Relevant bibliographies by topics / Herbal biscuit

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Academic literature on the topic 'Herbal biscuit'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Herbal biscuit"

1

Om, Madane Atul Madane Ganesh Lokhande Shital Kokare. "Moringa Oleifera Leaf Powder Herbal Biscuit: Forming A Protein-Rich Nutraceutical." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 5248–56. https://doi.org/10.5281/zenodo.15564378.

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The creation of plant-based functional snacks has emerged as a key area of innovation due to the growing demand for natural, health-promoting foods worldwide. The creation of a protein-rich herbal biscuit enhanced with powdered Moringa oleifera leaves—a nutrient-dense plant renowned for its high protein, vitamin, and mineral content—is the main goal of this study. The objective was to improve the nutritional profile of a classic biscuit without sacrificing its flavor by mixing moringa with chickpea flour and certain seasonings. The biscuits' proximate nutritional content, taste, te

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2

Filipcev, Bojana, Natasa Nedeljkovic, Olivera Simurina, et al. "Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend." Chemical Industry 71, no. 1 (2017): 61–67. http://dx.doi.org/10.2298/hemind150922018f.

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The effects of replacing fat with finely ground wheat bran, at different levels (30, 40, 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional quality. Fat reduction using wheat bran increased dough hardness but decreased adhesiveness, cohesiveness, and springiness. Biscuit hardness increased and fracturability decreased with increasing fat replacement level. Changes in biscuit colour were detectable; lightness increased whereas yellow tone decreased. Increasing bran level contributed to higher content of protein, fibres

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3

Akash, Rahinj* Mohit Potfode Chaitrali Dhale. "The Creation of Fiber-Enriched Herbal Biscuits: Formulation and Standardization of Protein Rich Herbal Biscuits." International Journal of Pharmaceutical Sciences 3, no. 4 (2025): 2994–3001. https://doi.org/10.5281/zenodo.15276623.

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The goal of the study was to create herbal biscuits with fiber (made from holy basil and moringa) and enough nutrients (enhanced with fiber and protein). Making herbal biscuits is a cutting-edge, futuristic study in the realm of preparing useful foods. Castor Sugar, Brown Sugar, ragi flour, milk, Melted Butter, salt, baking soda, baking powder, sugar, vanilla extract, Beetroot powder were used to make wheat flour-based herbal biscuits for this study. Six white butter biscuit samples were made, varying in the amount of ragi flour and Beetroot powder. All six samples underwent sensory analysis u

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4

Durgesh, Pagar* Dipika Gosavi Gaurav Kasar Nikita Jadhav Vaibhav Pawar. "Formulation And Evaluation Of Multi-Herbal Anti- Diabetic Cookies." International Journal of Pharmaceutical Sciences 2, no. 8 (2024): 3918–23. https://doi.org/10.5281/zenodo.13380284.

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Nowadays the cookies are often used in the breakfast, snacks for controlling the Hunger is within a shorter period of time but this case is not similarly found in the diabetic patients, our formulated fortified herbal and multinutritional biscuit is most beneficial for children's, obeys and in diabetic patients as compared to the number of varieties of marketed cookies that consists of refined Flour and Maida. The aim of this formulated fortified herbal biscuit is that to control and regulate the sugar level if it is more than or less in the patients this formulation containing some of the ing

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5

Kumari, Km Nikam, Aditya Lal, Sagar Kumar, Ajay Kumar Singh, Manoj Kumar, and Keithellakpam Lakshmi Bala. "Physicochemical Properties of Biscuits Produced from Wheat, Basil and Lemon Grass Flour Blends." European Journal of Nutrition & Food Safety 17, no. 3 (2025): 278–88. https://doi.org/10.9734/ejnfs/2025/v17i31666.

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Aims: To determine the physico-chemical properties of biscuit produced from wheat, Basil and Lemon grass flour blends. Additionally, it is an effort to create herbal biscuits with extra value and health benefits. The investigation of the literature shows that there is a complete lack of technological knowledge regarding the manufacturing, packing, and preservation of herbal biscuits. Using lemon grass and "Basil" to make biscuits is a sustainable way to fight food malnutrition and poverty. Study Design: The data was statistically analyzed by using complete randomized design (CRD) with ten trea

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6

Dias, N. A. I. S., and G. M. W. R. Bandara. "Nutritive Assessment of Composite Flour Biscuit Incorporated with Herbal Plant Powder." Journal of Food and Agriculture 12, no. 1 (2019): 17. http://dx.doi.org/10.4038/jfa.v12i1.5217.

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7

Baghel, Shreeya, Shristi Shefali Saraugi, Aekesh Kumar, Aarti Rathore, and Deepak Kumar Soni. "Sensory and physical evaluation of herbal biscuit incorporated with Ashwagandha (Withania somnifera) and Ragi (Eleusine coracana)." International Journal of Chemical Studies 8, no. 5 (2020): 136–42. http://dx.doi.org/10.22271/chemi.2020.v8.i5b.10290.

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8

Sik, Beatrix, Rita Székelyhidi, Erika Lakatos, Viktória Kapcsándi, and Zsolt Ajtony. "Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview." European Food Research and Technology 248, no. 2 (2021): 329–44. http://dx.doi.org/10.1007/s00217-021-03908-6.

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AbstractFortification of foods with phenolic compounds is becoming increasingly popular due to their beneficial physiological effects. The biological activities reported include antioxidant, anticancer, antidiabetic, anti-inflammatory, or neuroprotective effects. However, the analysis of polyphenols in functional food matrices is a difficult task because of the complexity of the matrix. The main challenge is that polyphenols can interact with other food components, such as carbohydrates, proteins, or lipids. The chemical reactions that occur during the baking technologies in the bakery and bis

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9

Lupova, Ekaterina, and Dmitry Vinogradov. "The use of a food additive based on Stevia Rebaudiana Bertoni components in the production of confectionery." E3S Web of Conferences 285 (2021): 05013. http://dx.doi.org/10.1051/e3sconf/202128505013.

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The article proposes an analysis of research work on the use of a food additive based on the components of Stevia Rebaudiana Bertoni plant in the production of a confectionery product. The substitution of sugar with sweetener “Stevioside” in the amount of 10 % and 30 % did not significant-ly affect the organoleptic characteristics of the finished product, however, at 50 % substitution, a mild bitter taste and herbal odor were observed, which was inherent in this sweetener at high concentra-tions. There were also bursts of the biscuit semi-finished product and its greater crumbling at 50 % subs

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10

Pakpahan, Sulastry, Ganda Agustina Hartati Simbolon, and Tienne Artha Ulina Nadeak. "Organoleptic Test and Hedonic Test on Biscuits Made from Sweet Potato Leaves and Tilapia Fish." Jurnal Penelitian Pendidikan IPA 11, no. 4 (2025): 20–31. https://doi.org/10.29303/jppipa.v11i4.10641.

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Biscuits can be a beneficial snack for who are experiencing nutritional deficiencies. Based on previous research, there has been no research on herbal biscuits, namely biscuits made from a mixture of sweet potato leaves and tilapia fish called JAMU herbal biscuits. This study aims to determine the level of consumer acceptance of JAMU herbal biscuits. The research employed a quantitative experiment, focusing on pregnant women from North Tapanuli Regency, North Sumatra, Indonesia, who served as the study's population. The sample (panelists) comprised 35 pregnant women selected through purposive

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Books on the topic "Herbal biscuit"

1

TECHNOLOGY OF BISCUITS, RUSKS, CRACKERS & COOKIES WITH FORMULATIONS (WAFER BISCUITS, CREAM SANDWICH BISCUITS, OAT CEREAL BISCUITS, LOW SUGAR BISCUITS, HIGH FIBRE BISCUITS, HERBAL BISCUITS, DOG BISCUITS AND OTHER BISCUITS). Engineers India Research Institute, 2016.

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