Relevant bibliographies by topics / Biscuits

Academic literature on the topic 'Biscuits'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 May 2024

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Journal articles on the topic "Biscuits":

Esrafil, M., S. Akter, M. J. Alam, M. A. Alim, M. S. A. Reza, M. A. Zubair, P. R. Joy, M. Jahan, and M. Khatun. "Development and quality evaluation of novel biscuits by utilizing fruits and vegetables seed." Food Research 8, no. 1 (January 28, 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 incorporated biscuit had a sizable amount of moisture (4.70%) and ash (1.42%). Jackfruit (24.54%), pumpkin (18.46%), beans (9.03%), and date (74.19%) seed powder incorporated biscuits have quite significant levels of protein, fat, crude fiber, and total CHO. Biscuits containing jackfruit seed powder had relatively high WAC and bulk density (2.51% and 0.67%). The thickness, volume, density and spread ratio were relatively high in jackfruit (1.43 cm), mixed (18.58 cm3 ), date (0.55 g/cm3 ) and bean (4.74) seed incorporated biscuits respectively. The highest iron content was found in pumpkin seed-incorporated biscuits (0.41 mg/100 g). The mixed seed powder-incorporated biscuits had a high (95.06%) percentage of inhibition in antioxidant tests. According to the current study, replacing wheat powder in biscuits with fruit and vegetable seed powder up to 15% would boost the biscuit's nutritional content.

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 (April 22, 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 outlook of the biscuit industry is provided. This review will be useful in understanding the current state of the literature regarding the quality parameters of biscuits and the important critical control points in order to maintain the safety and high quality of biscuits produced.

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 (July 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 between different cake and biscuit categories and within the same category. 97% of cakes and 74% of biscuits would receive a ‘red’ (high) label for sugar.ConclusionsThis research makes available baseline data of the cakes and biscuits market in the UK for future evaluation of the recently launched sugar-reduction programme. The study showed that reductions in sugar and energy content of cakes and biscuits are possible, since there was a large variation in sugar and energy content between different cake and biscuit categories and within the same category. A reduction in sugar and energy content, and overall cake and biscuit consumption, can help reduce overall sugar and energy intake in the UK and thus reduce the risk of obesity and dental caries.

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 (November 26, 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 proximate composition and sensory quality of the produced biscuits were tested. All of the biscuit samples had greater weights than the control biscuit. In comparison to the control biscuit, BPF enriched biscuits had reduced diameter. Biscuits made with 10% BPF had a greater spread ratio than those made with other ingredients. The moisture, protein, fat, and total sugar content of biscuit samples were found in the range of 4.05-5.32%, 6.60-9.00%, 10.00-10.32%, and 17.00-25.00%, respectively. A sharp decrease in protein content was observed with the increase of BPF in the biscuits. A slight increase of fat was observed in the BPF substituted biscuits. The ash content in the control sample was 1.5%, and that in the banana peel substituted samples ranged from 1.80% to 2.0%. BPF substitution showed a downward trend in terms of color, flavor, texture, and general acceptability. The panelists rated sample S1 as having the highest overall acceptability. Among the BPF-containing biscuits, sample S2 had the best overall acceptance, followed by samples S3, S4, and S5. In terms of general acceptability, however, there are no notable variations between samples S2 and S3. According to sensory analysis, quality BPF biscuits may be prepared by replacing up to 10% of the WF with BPF.

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 (April 27, 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 perceptions and bowel motions were recorded. Glucose levels were not significantly different in the first 90 min after mid-meal biscuit consumption at morning and afternoon tea, irrespective of type. However, after consuming the lupin biscuits only, glucose levels were significantly (p < 0.001) reduced 90 min postprandially after dinner, indicating a potential second-meal effect. Patients also reported improved satiety after lupin biscuit consumption on day 1, compared to days 2 and 3 (p = 0.018). These findings suggest that lupin-enriched biscuits may improve both glycaemic control and satiety in hospitalised T2DM patients, potentially contributing to reduced length of stay. Larger controlled studies are warranted to confirm these findings and inform potential revision of hospital menu standards for T2DM patients.

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 (March 8, 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 design of response surface methodology (RSM) (Design Expert 11 version) was used to analyse the effect of eliminating sugar using polydextrose (A) (10-15%) and guar-gum (B) (0-1.5%) at different levels on physical (thickness and spread ratio) and textural (hardness and fracturability) attributes. The optimized biscuit was prepared, and the precision of the optimized biscuit was determined using a one-sample T-test in SPSS Statistics version 22. The optimization with the design expert resulted in the best solution, i.e., polydextrose (12.488%) and guar-gum (0.921%) with the highest desirability value of 0.993. The ANOVA, R2 , and R2 adjusted values for thickness, spread ratio, hardness and fracturability showed that the formulated sugar-free biscuits were statistically significant. Sugar elimination from the control biscuits noticeably affects its physical and textural attributes. Biscuits prepared were of lesser diameter, spread ratio, comparable hardness and fracturability than control biscuits, mainly due to the composite flour used in the formulation of experimental biscuits. The protein present in the flour restricts the spread of sugar-free biscuits because of its higher binding capacity. However, the addition of polydextrose and guar-gum resulted in the preparation of accepted quality sugar-free biscuits. To conclude, the proposed sugar-free biscuits may be a solution to the presen

MA, Latif. "Production of Biscuit Mixed with Date Powder." Food Science & Nutrition Technology 8, no. 1 (January 4, 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 control. Results of hedonic sensory test showed that F3 biscuit with incorporation of 30% DP had the highest mean score for overall acceptance of 7.20, thus placing F3 biscuit as the best formulation. Addition of DP more than 30% showed a significant difference (p < 0.05) on the sensory quality of the biscuits. Therefore, the addition of date powder should not exceed 30%. The physical analysis revealed that F3 biscuit had a darker and more red colour than the control besides having a softer texture. Meanwhile, proximate analysis showed that F3 biscuits contained 3.60% moisture, 0.84% ash, 0.30% crude fiber, 7.57% protein, 21.90% fat, 65.80% carbohydrate and energy value of 491.13 kcal. The addition of DP significantly increased the moisture, ash and crube fiber content (p <0.05) in the biscuits but showed no significant decrease (p> 0.05) for the protein content than the control. Microbiological tests proved that total microbial count of F3 biscuits which stored for six weeks is less than the maximum count as stated in the literature. In conclusion, DP has the potential to be used as a sweetener and for fibre enrichment purpose in biscuit production.

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 (October 18, 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 Spectrophotometer (AAS), hardness using texture analyzer and acceptability. The results indicated that there was a substitution effect of green spinach flour to iron and acceptability of biscuits, whereas, there was no effect on the hardness. The higher the substitution of green spinach flour, the higher the iron level of the biscuit. The highest iron level was displayed by biscuit with the substitution of 7.5%, which was 89.82mg/kg. The hardness of biscuits was not affected by the substitution of green spinach flour. The range of biscuit hardness levels was between 2592.16g - 3985.83g. Biscuit with 5% substitution of green spinach flour gave the highest acceptability. The iron requirement of Indonesian school-age children (7-9 years) can be fulfilled by consuming biscuits (5% green spinach flour) as much as 14 grams or equivalent to 3 pieces of biscuit for a day.

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 Elemental Atomic Absorption Spectrophotometer, Model SN-SG 710960 after digesting the biscuit samples using a mixture of 0.1 mL of concentrated HNO3, 12.9 mL of water, and 2 mL of H2O2 at 100oC temperature. The mean concentrations (, mg/kg) of heavy metals in the biscuits investigated were Fe: 26.33 ± 0.21; 21.56 ± 0.44; 15.76 ± 0.27; Ni: 0.40 ± 0.042; 0.57 ± 0.022; 0.33 ± 0.014 and Pb: 0.0013 ± 0.002; 0.0014 ± 0.003; 0.001 ± 0.002 for biscuit types A, B and C respectively. These concentration of metals in biscuits from this study were compared against WHO/FAO maximum permissible limits, mg/kg (Fe: 426; Ni: 7.9 and Pb: 0.3) set for biscuits. The results indicate that the levels of iron, nickel, and lead detected in all brand of biscuit were significantly below the WHO/FAO limits. The potential health risk of heavy metals in biscuits commonly consumed by primary school children were further appraised by the estimated daily intake (EDI), target hazard quotient (THQ), hazard index (HI), and lifetime carcinogenic risk (LCR). Data obtained reveals that the EDIs ranged from 6.25×10-7 to 1.6×10-2 mg/kg bw/day, the THQs fluctuated between 1.03 x 10-5 to 5.37 x 10-4, while the HIs varied between 1.42 x 10-3 to 5.39 x 10-4). Values of HI in all biscuit types investigated are less than unity (HI < 1), suggesting that no possible health risk could be developed from the intake of the biscuit bbrands by primary school children. The values of LCR in all types of biscuits are between 1.87 x 10-4 to 2.84 x 10-9, which also showed negligible cancer risks. The results demonstrate that iron, nickel, and lead in popular primary school children biscuits in Nigeria poses very pose minimal health risks children. Nevertheless, extended investigation covering more metals and biscuits types would offer additional guarantee of biscuit safety.

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 (November 30, 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) panel score than mint powder (MNT-P) and mint extract (MNT-E) biscuits. The antioxidative activity of mint biscuits was compared with that of biscuit incorporated with Butylated hydroxyl anisole (BHA) initially as well as at the end of five months. The results indicated that mint powder had shown good antioxidant property as natural antioxidant along with other chemical parameters in biscuits, which were quite comparable with BHA biscuits.

More sources

Dissertations / Theses on the topic "Biscuits":

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 biscuit system was dominated either by a glassy sucrose (dissolved sugar) or crystalline sucrose (granulated sugar) rich matrix embedding more or less native starch granules, irrespective of which sugar form was used, fat formed a continuous layer and acted as a "glue" to hold the biscuit matrix together. With the exception of gluten development, flour did not play a significant role in the formation of the biscuit structure.

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
Food Science Institute
J. Scott Smith
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 first part includes preliminary work, which examines the percent recovery of CML from various solid phase extraction columns, the analysis of CML in maple syrup, barbeque sauce, honey, and infant formula. The data show that solid phase extraction with a C-18 cartridge produced the highest percent recovery when using a CML standard at 100 ppb, with a recovery of 69%. Furthermore, the analysis of the syrups and sauces is inconclusive, due to the very low levels of CML detected in the infant formula, and the complications due to the high levels of reducing sugars. The second part of the research examines the effect that cinnamon, onion, garlic, black pepper, and rosemary have on CML levels in biscuits. The data show that all of the spices inhibit the formation of CML, at each of the 0.5%, 1%, and 2% levels used in the experiment, by a minimum of 3% in 2% onion samples and a maximum of 79% in 0.5% cinnamon samples when looking at the cumulative data. When looking subsets of the data, the CML inhibition was a minimum of 59% in 2% onion samples and a maximum of 74% in 0.5% cinnamon samples. Other trends can be observed in the chroma values in the CML color data, which suggest that chroma values decrease as the spice level increases, but these are not statistically significant. They may be due to color from the spices themselves, or to the chemical changes in the Maillard reaction.

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 examinées du point de vue économique, de leur implantation à Paris, les conditions de la production (législation, concurrence européenne et provinciale, diffusion). La production est diversifiée, les biscuits sont parfois colorés, inclus dans du cristal, ils peuvent atteindre deux mètres de haut. L’évolution du style est basée sur des documents d’archives et les publications des expositions nationales et internationales en France et à l’étranger de 1798 à 1900. La synthèse est complétée par un glossaire, un index des noms propres, une liste de plus de huit cent biscuits cités, et les sources. Les annexes comportent un catalogue des manufactures parisiennes y compris celui des biscuits recensés dans les musées et collections européennes et des Etats-Unis, et quatre-vingt deux planches : portraits, technique, œuvres
Many statuettes produced by Paris porcelain factories, setted up from 1770, were in biscuit (first firing of clay). Biscuits are multiple works, made by molds. We studied their techniques, manufacturing process, experiments of coal baking (1782-1785), discovery of photosculpture (about 1864-1867). The role of men such as investors, factory managers, scientists, artists and workers, is placed in context : factories and workers organisation, salaries. Factories are studied with respect to their economics, their set up in Paris, and conditions of production : legislation, competition with European and provincial factories, marketing and distribution. Production is diversified, because biscuits were sometimes coloured, sometimes included in cristal, and can be up to two meters in height. The study of their evolution of style is based on archives and publications specialy published for national and international exhibitions in France or another countries, from 1798 to 1900. This synthesis is completed with a glossary, an index (nouns and places), a list of eight hundred biscuits, and sources. Annexes comprises a catalog of thirty Paris factories, with a catalog of biscuits kept in museums and public and private collections in Europe and USA, and eighty-two plates : portraits, techniques, biscuits

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 polydextrose without significantly affecting sensory acceptability. Up to 20% fat was successfully removed from the formulation containing 100% polydextrose in replacement for sugar. The total energy was reduced, with the energy contribution from fat being below, whilst sugar was slightly above the NH and MRC dietary targets
Master of Science (Hons)

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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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.
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."

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 composition en protéines et/ou en fibres. La première étape de prototypage, réalisée à l'échelle du laboratoire, a aboutit à la formulation d'environ 250-300 recettes. Les prototypes ont ensuite subit trois sélections multicritères successives (250-300 -> 40 -> 14 -> 4 recettes), avec une fabrication des produits réalisée à l'échelle pilote. Le transfert d'échelle, laboratoire vers pilote, a pu être optimisé en identifiant de façon précise et détaillée les variables de contrôle et les variables d'état du diagramme de production des biscuits. L'étape de prototypage a permis de sélectionner les candidats (protéines et fibres) pertinents pour l'enrichissement. Parmi les 250-300 recettes initiales, 40 recettes ont été sélectionnées sur des critères de composition et de machinabilité et ont été caractérisées d'un point de vue sensoriel (réalisé par Kraft). Parmi ces 40 recettes, 14 recettes ont été sélectionnées pour être représentatives de l'espace sensoriel engendré par les 40 recettes. Sur ces 14 recettes, des études de rassasiement et de satiété, ont été réalisées par d'autres acteurs du projet (tâche 2 et tâche3), pour aboutir à la sélection finale de 4 recettes avec une recette contrôle, une recette enrichie en protéines, une recette enrichie en fibres et une recette enrichie en protéines + fibres. Des digestions in vitro ont été réalisées sur ces 4 maquettes, à l'aide d'un outil sophistiqué et dynamique le TIM-1, pour suivre l'évolution de la viscosité, et de l'hydrolyse des protéines et de l'amidon, le long du tractus gastro-intestinal. Les caractérisations instrumentales réalisées sur les produits sélectionnés aux différentes étapes de la sélection ont permis de montrer l'importance de l'effet de l'hydratation de la pâte et/ou de l'enrichissement en protéines et/ou en fibres sur i) le dimensionnel des pâtons et des biscuits, ii) sur les propriétés rhéologiques à la rupture des biscuits et iii) sur l'état de l'amidon après cuisson et iv) sur l'apport de viscosité et la dégradation des composants durant la digestion. Ces caractérisations ont également permis de s'assurer de la bonne reproductibilité lors des différentes phases de production industrielle. Les résultats obtenus lors des digestions in vitro seront comparés avec ceux de l'étude in vivo
Cookies enriched with protein and/or fiber, and containing little fat and sugar, were formulated by optimizing both compositional parameters, in particular the water content of the dough, and process parameters such as kneading, shaping by rotary molding machine and baking. Formulation tools have been developed to optimize this phase. These include a sensory tool for predicting the machinability of molded doughs, and a mathematical tool for predicting the hydration of cookie doughs as a function of their protein and/or fiber composition. The first prototyping stage, carried out on a laboratory scale, resulted in the formulation of around 250-300 recipes. The prototypes then underwent three successive multi-criteria selections (250-300 -> 40 -> 14 -> 4 recipes), with product manufacture carried out at pilot scale. The transfer of scale from laboratory to pilot was optimized by precisely identifying the control and state variables in the cookie production diagram. The prototyping stage enabled the selection of relevant candidates (proteins and fibers) for enrichment. From the initial 250-300 recipes, 40 were selected on the basis of composition and machinability criteria, and were characterized from a sensory point of view (carried out by Kraft). From these 40 recipes, 14 were selected to be representative of the sensory space generated by the 40 recipes. On these 14 recipes, satiation and satiety studies were carried out by other project participants (task 2 and task 3), leading to the final selection of 4 recipes: a control recipe, a protein-enriched recipe, a fiber-enriched recipe and a protein + fiber-enriched recipe. In vitro digestions were carried out on these 4 models, using a sophisticated and dynamic tool, TIM-1, to follow the evolution of viscosity and hydrolysis of proteins and starch along the gastrointestinal tract. The instrumental characterizations carried out on selected products at different stages of the selection process demonstrated the importance of the effect of dough hydration and/or protein and/or fiber enrichment on i) the dimensional properties of dough pieces and cookies, ii) the rheological properties at cookie breakage, iii) the state of starch after baking, and iv) the contribution to viscosity and component degradation during digestion. These characterizations also ensured good reproducibility during the different phases of industrial production. The results of the in vitro digestions will be compared with those of the in vivo study

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Books on the topic "Biscuits":

Carroll, Anthony. Biscuits. Montréal: Modus vivendi, 2012.

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

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Cauley, Janice. Biscuits. Montréal: Tormont, 1994.

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

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Berkenbaum, Philippe. Biscuits. Tournai: Casterman, 1994.

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Bastyra, Judy. Biscuits. [Aartselaar, Belgique]: Chantecler, 1997.

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France) Cordon bleu (École : Paris. Biscuits. Cologne: Könemann, 1998.

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Canada. Industry, Science and Technology Canada. Biscuits. Ottawa, Ont: Industry, Science and Technology Canada, 1988.

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

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

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Book chapters on the topic "Biscuits":

Misra, N. N., and Brijesh K. Tiwari. "Biscuits." In Bakery Products Science and Technology, 585–601. Chichester, UK: 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, 53–72. Cham: 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, 63–73. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003330448-7.

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Hayter, Roy. "Cakes and biscuits." In Food Preparation and Cooking, 237–58. London: 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, 49–89. London: CRC Press, 2022. http://dx.doi.org/10.1201/9781003364535-4.

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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, 317–20. 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 include a lipid-depletion step were of similar dimensions and colour to control biscuits. Biscuits from this reconstituted flour, however, were twice as hard as those from the control flour. In order to produce biscuits with similar texture to those from control flour it was necessary to adopt a fractionation procedure in which the flour was first depleted in lipid, by extraction with petroleum ether, prior to further (aqueous} fractionation. Biscuits from flour produced in this way were of similar colour and dimensions to those from control flour and were only slightly harder.

"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, 195–203. Elsevier, 2001. http://dx.doi.org/10.1533/9781855736184.195.

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"Biscuits." In Taste the State, 10–12. University of South Carolina Press, 2021. http://dx.doi.org/10.2307/j.ctv19cw9qd.7.

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Sykes, Glyn Barry, and Iain Davidson. "Sandwich biscuits." In Biscuit, Cookie and Cracker Process and Recipes, 157–93. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-820598-3.00007-x.

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Conference papers on the topic "Biscuits":

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 the fat content is a maximum of 12; sugar biscuits, chemically afanat, shaped by rotating shapes and by drawing, for which the sugar content is at least 20 and the fat content is at least 12. The theme of the given work is very important, because biscuits are one of the most important groups of flour products. Biscuits-the bakery specialty with the highest consumption rate. The biscuit is the affordable product, easy to purchase and store, appreciated worldwide by all categories of consumers, for its satiety and discreet flavor. Biscuits can be a luxury product. Here is a solution by which premium biscuits, prepared for the purpose of being given at different occasions, such as Christmas, Valentine's day or other events, generate new sales vectors internationally. The object of the research is 6 types of biscuits in the consumer market of Chisinau municipality. Research Methodology: the samples under investigation were taken according to the requirements of the normative acts in force. The determination of biscuits quality was performed according to standardized organoleptic and physico-chemical indices. Out of 6 samples analyzed only 1 corresponds to all requirements. Other samples have deviations from the marking rules and one also has the value, which is not admissible at the indication alkalinity.

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 methods. There was decrease in protein contents of the biscuits as African locust bean flour is added and increase in moisture content. This result revealed that African locust beans flour can be added up to 30% substitution level without altering quality characteristics and organloletic properties of the biscuits. Keywords: Biscuits, Wheat Flour, African Locust Bean Flour, Blends, Quality.

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 conducted at Janti Community Health Center, Malang, East Java, in July 2019. A sample of 16 under-five malnourished children aged 12-59 months was selected by purposive sampling. The dependent variables were acceptability and the level of preference of under-five malnourished children. The level of preference was categorized into taste, texture, color, and aroma. The independent variables were standard (biscuit) and modified (chocolate ball and chocolate pudding) supplementary feedings. The data were collected by questionnaires. The data were analyzed by Kruskal Wallis. Results: The highest level of acceptance obtained in chocolate ball, followed by chocolate pudding and standard biscuit, and it was not statistically significant (p= 0.112). The highest preference for taste was chocolate ball, followed by standard biscuit and chocolate pudding, and it was statistically significant (p= 0.022). The highest preference for texture was chocolate ball, followed by chocolate pudding and standard biscuit, and it was statistically significant (p= 0.025). The highest preference for color was chocolate ball, followed by chocolate pudding and standard biscuit, and it was statistically significant (p= 0.022). The highest preference for aroma was standard biscuit, followed by chocolate pudding and chocolate ball, and it was not statistically significant (p= 0.190). Conclusion: There are no significant differences in the level of acceptance between standard (biscuits) and modified (chocolate ball and pudding) supplementary feedings among undernourished toddlers. The highest preference for taste and texture is in chocolate ball feeding. The highest preference for color is in standard biscuit feeding. Keywords: standard, modified, supplementary feeding, acceptance, preference level Correspondence: Sugeng Iwan S. Nutritional Study Program, School of Health and Sciences, Malang. Jl. Besar Ijen No.77C, Oro-oro Dowo, Klojen, Malang, East Java, 65119. Email: sugengiwan66@gmail.com. Mobile: +6281330200826. DOI: https://doi.org/10.26911/the7thicph.03.59

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. Campinas - SP, Brazil: Galoa, 2017. http://dx.doi.org/10.19146/pibic-2017-77797.

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David, Ioan, Ariana Velciov, and Gabriel Bujanca. "THE USE OF BIOENZYMATIC INDICATORS LIKE PROTEASE AND ASPARAGINASE ENZYMES ON BISCUIT PRODUCTS." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.55.

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This article presents the rheological study of protease and asparaginase enzymes on dough obtained from white flour used for biscuits. Using alveographic method and falling number method we were able to determine the rheological characteristics of the dough used for biscuits and monitor the effects in the flour and finished products of protease and asparaginase enzymes taking into account different dosages. The technological process of preparing biscuits and crackers using protease and asparaginase becomes more healthy and efficient due to improvements in dough handling, volume and texture of the biscuits. Proteases catalyze the hydrolysis reaction of the peptide bond in the protein between the amino compound of one amino acid and the carboxyl compound of the next amino acid. This leads to the weakening of the gluten structure in the dough. Asparaginase catalyzes the conversion of asparagine and water to aspartic acid and ammonia. This conversion prevents the formation of acrylamide. The falling number and alveograph tests provide results which show that addition of protease and asparaginase to the dough improves the qualities of the finished product, the biscuits being crispier, more porous (they easily melt in the mouth) and more tender. Proteases increase the viscosity of the dough and decrease its stability and tolerance to kneading.

dos Anjos Bezerra, Erick, João Vitor Fonseca Feitoza, Mychelle De Lira Andrade, Jeniffer Viviany dos Santos Fonseca, Lidia Paloma da Silva Nogueira, and Mônica Cavalcanti. "SENSORY ANALYSIS OF BISCUITS WITH BREADFRUIT FLOUR." In II CBCP - Congresso Brasileiro de Tecnologia de Cereais e Panificação. ,: Even3, 2022. http://dx.doi.org/10.29327/cbcp2022.515276.

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Radovanovic, Mirjana, Marko Petkovic, Vesna Đurovic, Nemanja Miletic, and Katarina Rumenic. "UTICAJ NAČINA PRESOVANJA NA PROMENE LEŠNIKOVOG ULJA TOKOM ČUVANJA I SENZORNA SVOJSTVA KEKSA." In XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.435r.

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The changes in the spectrum, peroxide numbers and specific absorbances (at 232 nm and 270 nm) of fresh and storaged oils (4 months at 4 °C) obtained by different hazelnuts pressing were monitored. The results showed reduced viability of the oil obtained from the hazelnut exposed to elevated temperature during conditioning and pressing: changes in the spectrum about 290 nm, a peroxide number close to the legally allowed maximum (7.5 mmolkg-1) and possible presence of secondary oxidation products. Sensory evaluation of biscuits with hazelnut oil showed that the samples belonged to the categories of quality: very good and good. The overall sensory score was highest for biscuits with hazelnut oil pressed in an electric press.

Setyawati, Budi, Noviati Fuada, and Salimar Salimar. "Anthropometric Index of Children Who Receive Additional Feeding Biscuits." In The 8th International Conference on Public Health 2021. Masters Program in Public Health, Universitas Sebelas Maret, 2021. http://dx.doi.org/10.26911/icphmaternal.fp.08.2021.03.

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Gunawardane, P. D. S. H., and P. T. R. Dabare. "A signature based approach for quality checking of biscuits." In 2015 8th International Conference on Ubi-Media Computing (UMEDIA). IEEE, 2015. http://dx.doi.org/10.1109/umedia.2015.7297435.

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Reports on the topic "Biscuits":

Azuma, David L., Joseph Donnegan, and Donald Gedney. Southwest Oregon Biscuit Fire: an analysis of forest resources and fire severity. Portland, OR: 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, November 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, February 2023. http://dx.doi.org/10.47004/wp.cem.2023.0423.

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Academic literature on the topic 'Biscuits'

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Journal articles on the topic "Biscuits":

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Books on the topic "Biscuits":

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Reports on the topic "Biscuits":