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Journal articles on the topic 'Herbal biscuit'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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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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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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11

Haque, MA, R. Mandal, N. Akter, S. Akter, and MM Sultana. "A Study on Development and Evaluation of Functional Herbal Wafer Biscuits." Journal of Environmental Science and Natural Resources 9, no. 1 (2016): 17–21. http://dx.doi.org/10.3329/jesnr.v9i1.30285.

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Herbal extracts are often used by the folk medicinal practitioners, rural peoples of Bangladesh for the treatments of various ailments for the primary health care. Now-a-days its uses are going more frequent with an established scientific literature. Low cost nutritive wafer biscuits made of ayurvedic or herbal extracts such as shatavari, ashwagandha and yastimadhu powder was developed and evaluated for its chemical composition for nutritive parameters. Brief microbiological studies were also planned to evaluate the shelf life and safety of the product. Finally a sensory evaluation was conduct

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12

Nerkar, Amit Gajanan, and Srushti Ghadge. "Formulation and evaluation of herbal syrup of ginger extract." Current Trends in Pharmacy and Pharmaceutical Chemistry 5, no. 1 (2023): 30–33. http://dx.doi.org/10.18231/j.ctppc.2023.007.

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Zingiber officinale is a plant found locally in India that is widely used as a flavoring agent in savory dishes such as curries and sweets such as cakes and biscuits, alcoholic beverages as well. like in tea. Ginger is a well-known herb, commonly used in traditional medicine all over the world. Ginger has been used for thousands of years to treat colds, nausea, arthritis, migraines, and high blood pressure. The many pharmacological activities of ginger are antiemetic, antidiabetic, analgesic, anti-arthritis, anticancer, antioxidant, anti-ulcer, antibacterial, anti-inflammatory, estrogenic and

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13

Alam, Md Ariful. "Development of Fiber Enriched Herbal Biscuits: A Preliminary Study on Sensory Evaluation and chemical Composition." International Journal of Nutrition and Food Sciences 3, no. 4 (2014): 246. http://dx.doi.org/10.11648/j.ijnfs.20140304.13.

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14

Runjala, Suneetha, and Y. L. N. Murthy. "Effect of wheatgrass biscuits on hematology of wistar albino rats." ASIAN JOURNAL OF ANIMAL SCIENCE 15, no. 2 (2020): 50–55. http://dx.doi.org/10.15740/has/tajas/15.2/50-55.

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The exploitation of herbal -based inhibitor compounds in food stuffs and medicine are gaining a good deal of interest due to potential health advantages. Recent researchers have attempted the exploration of traditional and plant-based therapeutical and medicinal preparations using bio-chemical analyses and in-vitro experimentation. The effect of wheatgrass biscuits on hematological parameters were studied in Wistar albino female rats for 21 days. The wheatgrass powder 20, 30 and 40 g per 100g incorporated biscuits prepared into pellet form labelled as V2, V3 and V4 formula supplemented to 3 sa

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15

Simbolon, Ganda Agustina Hartati, and Sulastry Pakpahan. "Sosialisasi Pencegahan Stunting Melalui Edukasi, Pemeriksaan Hb, dan Pemberian Biskuit Jamu (Kombinasi Daun Ubi Jalar dan Ikan Mujair) Pada Ibu Hamil di Wilayah Puskesmas Siborong-Borong." Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) 7, no. 11 (2024): 4943–53. http://dx.doi.org/10.33024/jkpm.v7i11.16918.

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ABSTRAK Saat ini stunting menjadi pusat perhatian nasional dalam masalah kesehatan di Indonesia. Sejak tahun 2013 terjadi penurunan angka stunting secara konsisten mulai dari 37,2%, menurun pada tahun 2016, 2018, 2019, 2021 dan pada tahun 2022 berada pada angka 21,6%. Penurunan nangka stunting yang telah ditargetkan oleh Pemerintah sampai akhir tahun 2024 adalah 14%, sehingga perlu adanya penurunan stunting sebesar 3,8% setiap tahunnya. Ibu hamil di Kabupaten Tapanuli Utara memiliki prevalensi anemia yaitu 58,05% dari jumlah ibu hamil sebanyak 7443 pada tahun 2021. Sehingga melatar belakangi p

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16

Hafez, Lamiaa O., Yeray Brito-Casillas, Noha Abdelmageed, et al. "The Acacia (Vachellia nilotica (L.) P.J.H. Hurter & Mabb.): Traditional Uses and Recent Advances on Its Pharmacological Attributes and Potential Activities." Nutrients 16, no. 24 (2024): 4278. https://doi.org/10.3390/nu16244278.

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For thousands of years, Vachellia nilotica has been widely used as an herbal medicine to treat some diseases and symptoms, including respiratory, gastrointestinal and urogenital ailments. The present study was adapted to document and assemble existing information about V. nilotica and its evidence-based ethnopharmacological activities, with brief reviews on the description, geographical distribution, ecology, medical uses and phytochemistry. A literature review and information up to 2024 was performed in various scientific databases, including PubMed, Science Direct and Google Scholar. The key

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17

Mudondo, Joyce, Kenneth Happy, Roggers Gang, Yeongjun Ban, and Youngmin Kang. "From nature to nutrition: exploring the synergistic benefits of functional foods and herbal medicines for holistic health." Applied Biological Chemistry 68, no. 1 (2025). https://doi.org/10.1186/s13765-025-00985-z.

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Abstract Functional foods and herbal medicines have gained global demand due to their health benefits, which have led to increased consumer interest. Their contribution to health is associated to the existence of bioactive compounds with several pharmacological properties such as antidiabetic, antimicrobial, anticancer, and antiinflammatory activities etc. Several phytochemical compounds have been reported to prevent lifestyle disorders and diseases such as cardiovascular diseases, diabetes, obesity, and hypertension. Functional foods include dairy products, bakery products and cereals, nutrac

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18

Kumari, Sneha, Preet Amol Singh, Subhajit Hazra, Ritika Sindhwani, and Sukhvinder Singh. "Ocimum sanctum: The Journey from Sacred Herb to Functional Food." Recent Advances in Food, Nutrition & Agriculture 15 (February 13, 2024). http://dx.doi.org/10.2174/012772574x290140240130101117.

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Abstract: In recent years, the growing demand for herbal-based formulations, including functional foods, has acquired significant attention. This study highlights historical, botanical, ecological, and phytochemical descriptions and different extraction mechanisms of Ocimum sanctum utilized in its processing. Besides this, it explores the utilization of Ocimum sanctum as a functional food ingredient in various food products such as bakery products (biscuits, bread), dairy products (herbal milk, cheese), and beverages (tea, juice, wine) while focusing on their evaluation parameters, preparation

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19

Fatmawati, Ariani, Rani Sopiah Septianilova, and Bhekti Imansari. "GINGER IN PREGNANT WOMEN WITH EMESIS." Journal of Maternity Care and Reproductive Health 4, no. 4 (2022). http://dx.doi.org/10.36780/jmcrh.v4i4.203.

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One of the complaints in pregnancy is nausea and vomiting or emesis of gravidarum that occurs in the first trimester of pregnancy. Ginger is one of the herbal plants that are often used to treat nausea and vomiting. This study aims to identify the effect of giving ginger on the reduction of emesis of gravidarum in first trimester pregnant women. The research design used the evidence -based nursing method using Google Scholar, PubMed, and ProQuest databases. The search was conducted in March and found 10 relevant articles. The inclusion criteria were that the population was pregnant women in th

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20

Singley, Blake. "A Cookbook of Her Own." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.639.

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Introduction The recipe is more than just a list of ingredients and the instructions on how to prepare a particular dish. Recipes also are, as Janet Floyd and Laurel Foster argue, a form of narrative that tells a myriad of stories, “of family sagas and community, of historical and cultural moments and also of personal histories and narratives of self” (Floyd and Forster 2). Among the most intimate and personal sources of recipes are manuscript cookbooks. These typically contained original handwritten recipes created by the author as well as those shared by family and friends; some recipes were

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21

Piatti-Farnell, Lorna. "Words from the Culinary Crypt: Reading the Cookbook as a Haunted/Haunting Text." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.640.

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Cookbooks can be interpreted as sites of exchange and transformation. This is not only due to their practical use as written instructions that assist in turning ingredients into dishes, but also to their significance as interconnecting mediums between teacher and student, perceiver and perceived, past and present. Hinging on inescapable notions of apprenticeship, occasion, and the passing of time—and being at once familiar and unfamiliar to both the reader and the writer—the recipe “as text” renders a specific brand of culinary uncanny. In outlining the function of cookbooks as chronicles of t

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Lofgren, Jennifer. "Food Blogging and Food-related Media Convergence." M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.638.

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Introduction Sharing food is central to culture. Indeed, according to Montanari, “food is culture” (xii). Ways of sharing knowledge about food, such as the exchange of recipes, give longevity to food sharing. Recipes, an important cultural technology, expand the practice of sharing food beyond specific times and places. The means through which recipes, and information about food, is shared has historically been communicated through whatever medium is available at the time. Cookbooks were among the first printed books, with the first known cookbook published in 1485 at Nuremberg, which set a tr

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23

Tofts, Darren John. "Why Writers Hate the Second Law of Thermodynamics: Lists, Entropy and the Sense of Unending." M/C Journal 15, no. 5 (2012). http://dx.doi.org/10.5204/mcj.549.

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If you cannot understand my argument, and declare “It’s Greek to me,” you are quoting Shakespeare.Bernard LevinPsoriatic arthritis, in its acute or “generalised” stage, is unbearably painful. Exacerbating the crippling of the joints, the entire surface of the skin is covered with lesions only moderately salved by anti-inflammatory ointment, the application of which is as painful as the ailment it seeks to relieve: NURSE MILLS: I’ll be as gentle as I can.Marlow’s face again fills the screen, intense concentration, comical strain, and a whispered urgency in the voice over—MARLOW: (Voice over) Th

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