Scanning electron microscopic and cross锕昬ctional images showed that DSFH biscuit had more porous structure, compared to the CONT. The biscuits fortified with 15 g/100 g DSFH had higher protein but had lower energy value, fat and carbohydrate content than the CONT. Characteristics and ...
Biscuits are the most popular bakery food product consumed by nearly all levels of society. Flour, fat, water, and sugar are the main components in a biscuit formulation. Fat are needed in biscuit manufacturing because they have suitable plasticity properties, allowing the air to be incorporated ...
Keywords: Wheat biscuit, 10%, citrus peel powder fortified biscuits, proximate composition, mineral, physical, sensory characteristics, caloric value Full-Text Cite this paper Add to My Lib Abstract: Citrus peels, the waste by-products of citrus juices factories are reckoned valuable healthful ...
Overall, the gluing property presented a decreasing trend with the reduction of particle size, and SFM-cookies showed the lowest value (984.33 g). Generally, the proper reduction of gluing property was beneficial to the quality of the cookies. The chewiness of the cookies decreased as the parti...
blueberry has a fairly good nutritional health values and higher economic efficiency of grooming 翻译结果5复制译文编辑译文朗读译文返回顶部 The blue raspberry has the good nutrition health care value and the high cultivation economic efficiency
A REVIEW ON BISCUIT, A LARGEST CONSUMED PROCESSED PRODUCT IN INDIA, ITS FORTIFICATION AND NUTRITIONAL IMPROVEMENTEast West North SouthSaghir AhmadMushir Ahmed
Value Addition on Nutritional and Sensory Properties of Biscuit Using Desert Truffle (Terfezia claveryi) PowderDesert TruffleBiscuitAntioxidant ActivityPhenolic CompoundsSensoryThis work aimed at determindoi:10.4236/fns.2016.712109Mohamed G E Gadallah
Hulless barley as a promising source to improve the nutritional quality of wheat productsAntioxidant activityβ-glucanPhenolic contentHulless barleyWheatIn this study, efforts were made to utilize hulless barley (variety BHS352) to enhance the nutritive value of chapatti and biscuit made from wheat...
When the supplement is dissolved in a natural fat, it remains stable over a long time at room temperature. It can be used in any materials such as a powder, a paste, an aqueous solution, an oily solution or a biscuit. The fat product can be blended with an aqueous solution even in ...
It is no longer difficult to eat out at fast-food restaurants while you are dieting because all of the nutrition information you need is available online. If you are looking for a menu item that is low in carbs, contains a certain calorie count, or is high in protein, simply search our...