Articoli di riviste: "Biscuits"

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Esrafil, M., S. Akter, M. J. Alam, M. A. Alim, M. S. A. Reza, M. A. Zubair, P. R. Joy, M. Jahan e M. Khatun. "Development and quality evaluation of novel biscuits by utilizing fruits and vegetables seed". Food Research 8, n. 1 (28 gennaio 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.

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Subekti, Ani Subekti, Irmanita Wiradona, Wahyu Jati Dyah Utami, Listyo Rinawati e Miranda Gita Wahyuningtyas. "Changes in Salivary pH After Consuming Sorghum-Based Non-Cariogenic Biscuits". Jurnal Kesehatan Gigi 11, n. 1 (7 giugno 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 1 control group. There are 4 groups: sorghum biscuits, 100% xylitol biscuits, 50% xylitol biscuits, and the control group. The design of this study is pre and post-test experiment design, namely the degree of acidity (pH) saliva pre-test is carried out before consuming biscuit snacks, while the post-test is carried out consuming biscuit snacks. Salivary pH measurement using a pH meter. Statistical test to determine the effect of consuming all 4 biscuits using the one-way ANOVA test. The result of glucose content in 50% xylitol biscuits is the lowest at 2.38%. Consuming biscuits with low glucose levels causes a slight decrease in salivary pH compared to consuming biscuits with high glucose levels. Sorghum-based biscuits are the best for dental health because they slightly lower the pH of saliva. But children dislike sorghum biscuits the most. This study concludes that 100% xylitol biscuits can lower salivary pH slightly low and are liked by elementary school children.

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N. Haider, Noor, Ammar B. Altemimi, Saher S. George e Anubhav Pratap-Singh. "The Chemical Composition and Quality Parameters of Biscuits: A Review". Basrah Journal of Agricultural Sciences 35, n. 1 (22 aprile 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.

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Hashem, Kawther M., Feng J. He, Sarah A. Alderton e 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, n. 7 (luglio 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.

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Khatun, Mozeda, Md Wadud Ahmed, Md Mosharraf Hossain, Poly Karmoker e Abdullah Iqbal. "Utilization of Banana Peel Flour in Biscuit Making as Wheat Flour Substitute". European Journal of Agriculture and Food Sciences 3, n. 6 (26 novembre 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.

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Skalkos, Sophie, George Moschonis, Colleen J. Thomas, Joanna McMillan e 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, n. 5 (27 aprile 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.

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Khan, S., S. Rustagi, A. Kumari e A. Singh. "Optimization of the recipe for composite flour-based sugar-free biscuits". Food Research 7, n. 2 (8 marzo 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

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MA, Latif. "Production of Biscuit Mixed with Date Powder". Food Science & Nutrition Technology 8, n. 1 (4 gennaio 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.

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Rauf, Rusdin, Nurdiana Nurdiana e Dwi Sarbini. "IRON CONTENT, HARDNESS AND ACCEPTABILITY OF BISCUITS FROM COMPOSITE CASSAVA AND WHEAT FLOURS SUBSTITUTED WITH GREEN SPINACH FLOUR". Jurnal Kesehatan 11, n. 1 (18 ottobre 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.

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Odinakachi, Ifeanyi Favour, e 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, n. 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.

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Bajaj, Shivani, Asna Urooj e P. Prabhasankar. "Antioxidative properties of mint (Mentha spicata L.) and its application in biscuits". Current Research in Nutrition and Food Science Journal 4, n. 3 (30 novembre 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.

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Alsuhaibani, Amnah Mohammed, Amal Nassir Alkuraieef, Moneera Othman Aljobair e Amal Hassan Alshawi. "Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits". Journal of Food Quality 2022 (5 gennaio 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 properties of the control, 12.5% quinoa, and 25% quinoa biscuit dough were determined. The effects of consumption of 12.5% quinoa and 25% quinoa biscuits on diabetic rats were investigated. Results. Quinoa flour had significantly higher levels of the gross chemical composition except for carbohydrate and increased phenolic compound and flavonoids content than those in wheat flour. Increasing the amount of quinoa flour in the biscuits could increase the farinograph and extensograph values of the dough. Biological results showed that the highest improvement in nutritional values appeared in the diabetic rat group, which consumed 25% quinoa biscuit for 60 days. The consumption of 12.5% quinoa biscuit and 25% quinoa biscuit showed a decline in blood glycosylated hemoglobin and glucose and an elevation in insulin levels compared with the positive control diabetic rat group. Discussion and Conclusion. It is encouraging to replace wheat flour with quinoa flour in biscuit manufacturing owing to positive effects on both the technological properties and sensory evaluation of biscuits. The increase of quinoa flour up to 25% had favorable nutritional values and hypoglycemic effects.

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Klunklin, Warinporn, e 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 protein digestibility increased as the content of the purple rice flour was increased in the biscuit mix. The 100% purple rice flour biscuits had the lowest predicted glycemic index (pGI) of all the biscuits. Sensory analysis showed that the overall acceptability of the blended flour biscuits at 25 and 50% substitution levels was slightly less than that of the control biscuits with only 9%; however, the scores were above 5 which means the panelists still liked the biscuits a lot. Overall, the inclusion of purple rice flour in biscuits mix increased crude protein content, protein digestibility, and bioactive compounds with acceptable sensory scores from consumers up to 50% substitution of purple rice.

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Uchendu, Florence, e Oyediran Oyewole. "Stability of Vitamin A in Nigerian Retailed Biscuits". Journal of Food Research 5, n. 5 (22 agosto 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. Vitamin A (retinol) stability was determined by storing biscuit samples for 30 days. Pre- and post-storage retinol analyses were carried out using high performance liquid chromatography. Vitamin A stability was calculated as percentage of initial vitamin A biscuit values. Crunchiness and packaging of biscuit samples were also assessed. Data were analysed using descriptive and T-test at p<0.05. At pre-storage level, 62.5 % and 37.5 % samples had vitamin A and zero contents respectively. At post-storage, 25% had vitamin A content while 75% had zero content. Pre- and post-storage vitamin A content of samples was 5.2±4.9 IU/g and 1.9±1.8 IU/g. Mean vitamin A stability and loss in retailed biscuits at 2 months was 16.8% and 83.2% respectively. A significant difference was found in vitamin A content and stability of biscuits at pre- and post-storage levels. Biscuits lost crunchiness at post-storage level. Vitamin A content of retailed biscuit samples was below 30 IU/g resulting in very low stability. Use of fortified quality raw materials and compliance are essential.

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Chowdhury, K., S. Khan, R. Karim, M. Obaid e GMMA Hasan. "Quality and Shelf-Life Evaluation of Packaged Biscuits Marketed in Bangladesh". Bangladesh Journal of Scientific and Industrial Research 47, n. 1 (22 maggio 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 foreign and local biscuit samples were found acceptable under the study period but only one local biscuit was found unsalableDOI: http://dx.doi.org/10.3329/bjsir.v47i1.10717 Bangladesh J. Sci. Ind. Res. 47(1), 29-42, 2012

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Saadiya Mujeeb, Farhat Abbas Bukhari, Nadeem Rashid, Iqra Mujeeb, Babar Hilal Ahmad Abbasi, Tahir Hameed e Aneela Rehman. "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, n. 2 (30 giugno 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 products and peanuts. So, 16 local biscuits samples and 16 branded biscuit samples were selected for analysis. AOAC methods were used for proximate analysis, TLC for AFB1 detection. Proximate analysis showed local biscuits have following mean values for: protein 12.01%, ether extracts 26.625, crude fiber 1.25%, moisture 40.28%, and ash 0.52%. On the other hand, mean value of protein was observed 7.47%, ether extracts 22.26%, crude fiber 0.89%, moisture 2.66%, and ash 0.56% in the branded biscuits. Rancidity of branded biscuits was having mean value 0.39 mEq and locally baked biscuits were having 0.55 mEq but both were able to consume. So, it shows local biscuits are good source of nutrition and fit for consumption for all the ages. In local biscuit samples 87.5% had low contamination level and 12.50% samples had medium level. In contrast, no branded sample has crossed the permissible limit of AFB1 and aflatoxigenic fungi was detected in none of the sample.

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Onwuzuruike, Uzochukwu Anselm, Ukegbu P, Obasi NE, Ogah M, Okereke I, Uche P.C e Echendu C. "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, n. 1 (31 dicembre 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 properties, dietary fibre profile and peroxide value using standard procedures. Data were subjected to Analysis of variance, and means were separated using Duncan’s Multiple Range Test at p<0.05. Biscuits baked with avocado paste had higher spread ratio (6.98 – 7.19) and weight (17.39 – 17.51 g) than samples baked with margarine. Break strength of control sample was higher (185g) compared to biscuit samples baked with margarine (182.70 – 175.81 g), but lower than biscuits baked with avocado paste (182.70 – 175.81 g). Biscuits baked with avocado had higher dietary fibre profile of 7.49 to 7.84% and 5.72 to 5.82% for insoluble and soluble fibres. Biscuits containing avocado paste had higher peroxide values (1.91 to 2.56 meq O2/kg) than samples containing margarine (1.67 to 2.18 meq O2/kg). Replacing avocado with margarine improved the physical properties and dietary fibre profile of the biscuits with no adverse effect on the peroxide value and could therefore, be exploited as a healthier shortening agent to enrich biscuits.

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Baltacıoğlu, Cem, e Nisanur Ülker. "Tam Kabak (Cucurbita pepo L.) Tozunun Bisküvinin Kalite Kriterleri Üzerine Etkisinin İncelenmesi". Turkish Journal of Agriculture - Food Science and Technology 5, n. 11 (14 novembre 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 of shear, stickiness and work of adhesion were recorded as 58.9%, 72.4%, 52.1%, and 29.4%, respectively. A decrease of 24.8% in thickness and 22.7% in volume were observed as the amount of pumpkin flour increases. When the color values were examined, darker biscuits were obtained compared to the control biscuit. Approximately an increase of 232.6% in ash content in biscuits was observed. Biscuits adding pumpkin powder had 58.4% more moisture content than the control biscuit. While decrease of hardness and toughness were observed as 82.3% and 85.4%, respectively, a significantly change of brittleness value was not observed. Biscuits were evaluated in the sensory analysis in terms of crust color, inner color, homogeneity and size of pore, taste, odor, softness, and dissolve in the mouth and greasy feeling in the mouth. According to the results of sensory analysis, biscuits that 45% pumpkin powder was added was the highest rated. According to the study, positive effects were obtained in terms of nutritional properties and favorable results were also found in texture and color of biscuits that pumpkin powder was added. These findings were also supported by the results of sensory analysis.

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Stookey, George K., Janice M. Warrick, Linda L. Miller e Barry P. Katz. "Hexametaphosphate-Coated Snack Biscuits Significantly Reduce Calculus Formation in Dogs". Journal of Veterinary Dentistry 13, n. 1 (marzo 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 two or four conventional bone-shaped biscuits exerted no significant effect upon calculus formation, while the similar feeding of two HMP-coated biscuits significantly reduced calculus formation by 46%.

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20

Firjatu, Putri Chalya, Dea Syafira Alamsyah Sitompul, Shafa Rizki Azzahra e Zahra Arridhani Siregar. "Potensi Tepung Ampas Tebu sebagai Bahan Pembuatan Bagasse Biscuits untuk Terapi Konstipasi". SCRIPTA SCORE Scientific Medical Journal 4, n. 1 (1 settembre 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 100%, 50%, and 20% of bagasse flour. The research started by collecting recipes of biscuit literature. The literature is used as a reference to get the right recipe. Before the biscuits are made, the bagasse flour tested in laboratory to determine its nutritional content. Then, the biscuit organoleptic test was carried out to 50 respondents by distributing questionnaires containing assessments of taste, texture, color, and aroma. Furthermore, laboratory tests were conducted on biscuits with the highest organoleptic test values. Results: Bagasse flour contains 30.62% carbohydrates, 1.71% protein, 49.51% fiber, and 0.29% fat. Based on the organoleptic test, it was found that respondents preferred Bagasse Biscuits P3 with a taste aspect of 3.96 (delicious), texture 3.12 (soft), color 3.94 (beige chocolate), and aroma 3.96 (strong biscuit aroma). The nutritional content test was carried out on Bagasse Biscuits P3, carbohydrates 11.82%, protein 8.9%, fiber 32.39%, and fat 25.73%. Conclusion: bagasse waste which is processed into flour can be used as an ingredient for making Bagasse Biscuits because it contains carbohydrates, protein, fiber, and fat. The fiber content is possible to overcome constipation. Keywords : Sugarcane Bagasse, Biscuits, Constipation

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21

Homann, A. M., M. A. Ayieko, S. O. Konyole e 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, n. 2 (16 giugno 2017): 95–103. http://dx.doi.org/10.3920/jiff2016.0054.

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Abstract (sommario):

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 of the study was to develop a recipe for cricket biscuits suitable for school feeding programmes and test acceptability of the biscuits in Kenyan schoolchildren, in comparison with a similar biscuit with milk. The study was randomised and parallel. Fifty-four children aged 5-10 years were served 100 g (range 98-102 g) biscuits containing either 10% cricket powder or 10% milk powder during school days for four weeks. At baseline anthropometry (weight, height, mid upper arm circumference) was measured and information on insect consumption and allergies collected. Daily, weight of biscuits eaten and hesitation and refusal to eat were noted. Weekly, hedonic ratings were performed. Consumption was 96.9% and 94.2% for cricket and milk biscuits (P=0.14), respectively. Hedonic ratings were significantly lower in cricket biscuits for looks (P=0.006), smell (P=0.04), texture (P=0.02), and overall (P=0.01) compared to milk biscuits, but all ratings were above average (2.5). The biscuits contribute with macro- and micronutrients important for a child in Western Kenya. The acceptability of the cricket biscuits was high and long-term based on set criteria (>75% eaten >75% of the study days). Organoleptic properties were rated above average for cricket biscuits but lower than milk biscuits in most aspects.

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Liaqat, B., K. Shahzadi, M. T. Abbas, A. R. Faisal e H. U. Farooq. "Assessment and comparative analysis of glycemic and satiety indices of locally available biscuits". Pakistan Journal of Medical and Health Sciences 15, n. 6 (30 giugno 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: Results showed that glycemic indices are 116.34±3.164, 108.93±3.874 and 110.99±7.18 of candy biscuit, chocolato biscuit and chocolate chip biscuit respectively. While their satiety indices are 52.66±6.38, 42.89±3.23 and 47.45±3.29 of candy biscuit, chocolato biscuit and chocolate chip biscuit respectively. Conclusion: From experiments it is concluded that Glycemic indices of biscuits are 110.99±7.18, 108.93±3.874 and 116.34±3.164 of chocolate chip, chocolato and candy biscuit respectively. Keywords: Glycemic indices, satiety indices, chocolate chip, candy

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23

Filipcev, Bojana, Olivera Simurina, Marija Bodroza-Solarov e 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, n. 3 (2011): 291–98. http://dx.doi.org/10.2298/ciceq110204014f.

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Abstract (sommario):

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 characteristics (decreased spread, hardness and fracturability) but the effect did not reach significant level. However, no significant differences in sensory tests were obtained among the tested biscuits. Hence, buckwheat has a potential to be used as an ingredient in honey biscuit making to develop more nutritional end-product especially if adequate processing methods to improve its suitability in food applications are additionally considered.

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24

Fang, Mingchih, Yen-Shu Ting e 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, n. 19 (22 settembre 2022): 3961. http://dx.doi.org/10.3390/polym14193961.

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Abstract (sommario):

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 biscuits were not influenced significantly by the addition (0.5–1.0%) of three food hydrocolloids. The data showed that the biscuits with hydrocolloids addition had lower acrylamide contents than that of the control biscuit without hydrocolloids addition, and the reducing power of biscuits increased after adding the hydrocolloids. The highest mitigation of acrylamide formation was obtained by the chitosan addition formulation. The formation of acrylamide showed a negative correlation with the content of sodium alginate and chitosan addition, and they were effective ingredients in terms of mitigating the formation of acrylamide in biscuit formulation.

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Imeneo, Valeria, Rosa Romeo, Antonio Gattuso, Alessandra De Bruno e Amalia Piscopo. "Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace". Foods 10, n. 10 (15 ottobre 2021): 2460. http://dx.doi.org/10.3390/foods10102460.

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Abstract (sommario):

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 showed higher phenolic content and antioxidant activity than the control one and a longer induction period (IP), which means that the enriched products had a higher intrinsic resistance to lipid oxidation, thanks to the antioxidant effect exerted by the added fresh lemon peel and the LPE. Furthermore, from a sensorial point of view, they showed suitable acceptability, in terms of appearance, flavor, and aromatic attributes. Thus, results indicated that the incorporation of lemon processing by-products allowed the production of functional enriched biscuits with improved antioxidant properties.

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26

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, n. 2 (17 novembre 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 fiber (15 %). All biscuits fulfill the high dietary fiber claim according to BPOM regulations. Invitro starch digestibilitiy of F1, F2 and F3 biscuits were 35,07 %, 33,15 % and 34,80 %, respectively. Total sugar content of F1, F2 and F3 biscuits were 34,27 %, 32,45 % and 26,85 %, respectively. F3 biscuits have the lowest total sugar content.

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Oke, Moruf Olanrewaju, Jelili Babatunde Hussein, Ramlat Abiodun Ijale e 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, n. 2 (1 dicembre 2022): 261–70. http://dx.doi.org/10.2478/aucft-2022-0021.

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Abstract (sommario):

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 were also identified. The functional properties of the composite flours decreased while their proximate composition increased, according to the results. As the amount of sorghum-soy flour inclusions increased, the physical characteristics of the biscuit samples decreased. The moisture contents, protein contents, crude fats, ash, crude fibers, and carbohydrates were all within the ranges of 3.11 to 3.80%, 14.80 to 17.66%, 5.07 to 5.51%, 3.65 to 4.94%, 2.66 to 3.64%, and 66.11 to 70.71%, respectively. The sorghum-soy biscuits fared well compared to the wheat-based biscuits and were deemed acceptable. As a result, eating these biscuits will increase people’s nutrient intake, particularly that of children, as well as the utilization of sorghum and soybean in tropical nations.

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Sagar, Prashant, e Neetu Singh. "Quality Characteristic of Development Defatted Soya Flour and Aloe vera Based Functional Biscuits". Asian Food Science Journal 22, n. 7 (9 giugno 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 study's main objective was to characterise the nutritional and sensory qualities of Aloe-vera-based biscuits. The immediate structure and sensory evaluation of biscuits with 10%,20%and 30% Aloe-vera were studied to determine the optimal formulation. It has been found that biscuits containing 20% Aloe-vera gel are the superior to biscuits containing 20% and 30% Aloe-vera. Protein enrichment of biscuit satisfies the demand for a higher content of the nutrient, as these product tend to have lower content of protein (7-10%). Due to their useful features,It would be helpful to provide more specific details about the functional attributes of Aloe vera gel and how it contributes to the improvement of the quality of the food product.The biscuits based on Aloe vera can also be beneficial to the most vulnerable population in poor countries. Biscuits are popular and convenient food product due to ready to eat nature.

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Nwosu, A. N., B. C. Nweze e A. I. Onwuchekwa. "Chemical composition of biscuits supplemented with orange peel and pulp flours". Agro-Science 21, n. 2 (21 giugno 2022): 24–32. http://dx.doi.org/10.4314/as.v21i2.3.

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Abstract (sommario):

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, mineral and phytochemical compositions). The results showed that the orange pulp biscuit was significantly higher (p < 0.05) in moisture and fibre, while orange peel biscuit was higher in ash. The pulp and peel biscuits had lower levels in fat, protein, carbohydrate and energy content. There were no differences (p > 0.05) in mineral content of the orange peel and pulp biscuits, though higher values were recorded for calcium and sodium when compared to 100% wheat biscuit. The orange peel biscuit had higher (p < 0.05) levels of all the phytochemicals (saponins, alkaloids, flavonoids, anthocyanins and carotenoids) assessed. Edible biscuits can be produced from blends of wheat and sweetorange peel and pulp flours which are sources of bioactive compounds that possess nutraceutical properties.

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Ubbor, S. C., V. C. Ezeocha, J. N. Okoli, O. E. Agwo, O. A. Olaoye e 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, n. 4 (3 settembre 2022): 254–61. http://dx.doi.org/10.33003/fjs-2022-0604-1072.

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Abstract (sommario):

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 OFSP flour portions were increased from 5 to 30%. A 100% wheat flour served as control. The functional properties of the flours, proximate composition, energy value, vitamin contents, physical and sensory properties of the biscuits were determined using standard methods. The result of the functional properties showed no significant differences (p>0.05) in the bulk densities and gelatinization temperatures of the flour blends. There was significant (p<0.05) reduction in the moisture content of the biscuit samples made from the composite flours compared to the control biscuit sample. Inclusion of tiger nut and sweet potato flour led to increase in the fat, fibre, carbohydrate content and energy values of the biscuit samples. The pro-vitamin A and vitamin C increased as the proportion of orange sweet potato increased and in all the composite biscuits containing tiger nut flour. There were no significant differences (p>0.05) in the thickness, spread ratio and volume of the biscuits. The results of the sensory properties

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Kesuma, Cindhy Pamela, Annis Catur Adi e 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, n. 2 (21 gennaio 2017): 146–50. http://dx.doi.org/10.20473/mgi.v10i2.146-150.

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Abstract (sommario):

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 ﬁ ber content in biscuits with the substitution of seaweed and oyster mushrooms. This study used a completely randomized design (CRD) with 3 treatments and 4 repetitions. Arrowroot ﬂ our substitution treatment,seaweed, and oyster mushrooms were applied as F1 (25%: 50% to 25%), F2 (25%: 45%: 30%), and F3 (25%: 40%: 35%). Acceptability of biscuits based on organoleptic test and ﬁ ber content from calculation based on Indonesia Food Composition Database and also laboratory analysis using proximate test. This research showed that formula 3 had the highest score based on organoleptic test with score 2.86. The highest ﬁ ber content per serving (50 g) was found in formula 1 with 10.59 g of ﬁ ber. The conclusion of this research is that the biscuit with substitution of seaweed andoyster mushroom has a good acceptability and higher ﬁ ber content compared to commercial biscuits.Keywords: biscuit, oyster mushroom (Pleurotus ostreatus), seaweed (Eucheuma cottonii)

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Huda, S., Y. Taira, S. Rahimah e S. Nurhasanah. "The effect of modified (preheated) soybean concentrate powder on high protein biscuit". IOP Conference Series: Earth and Environmental Science 1230, n. 1 (1 settembre 2023): 012166. http://dx.doi.org/10.1088/1755-1315/1230/1/012166.

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Abstract (sommario):

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 point for improving the functional characteristic of protein contents. Greater public interest in healthy diets, leading to contributes to the development of protein-enriched foods, one of which is biscuits. The aim of this study was to determine the effect of modified preheated soybean concentrate powder in the physical characteristic of high protein biscuits (11 - 15%). Texture characteristics, macrostructure, and sensory quality of biscuits were studied. In this study, soy protein was preheated for 20 minutes at a temperature of 80°C. The results showed that preheated treatment affected a decrease in texture quality compared to control biscuits, also it induced a decrease in porosity of biscuits, compared to control. The preheated treatment that reaches the denaturation point simulate improving the physical characteristic of biscuit, one of which is not give an excessive textural effect in the formulation of high-protein food. The best-preheated treatment was found in an 11% soy biscuit with a great texture. ImageJ analysis of macrostructural test results revealed that the porous biscuits were found in 11% preheated soy biscuits. According to the comparison sensory, triangle test, the panelists cannot defined a pair of control and 11% soy biscuit.

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Benkadri, Soulef, Ana Salvador, Mohammed N. Zidoune e Teresa Sanz. "Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum". Food Science and Technology International 24, n. 7 (29 maggio 2018): 607–16. http://dx.doi.org/10.1177/1082013218779323.

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Abstract (sommario):

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 properties of the dough, as well as the texture, weight, moisture, aw, and dimensions of the biscuits. Increasing the xanthan gum level increases the hardness and elasticity of the dough, and decreases its springiness, cohesiveness, and adhesiveness. The addition of xanthan gum resulted in a significant improvement in the thickness and specific volume of biscuits. Xanthan gum water holding capacity increases the moisture content and the aw of the baked biscuits and reduces biscuit hardness. In terms of sensory acceptability, xanthan gum slightly reduces rice–chickpea flour biscuit acceptability, but the differences were not significant. Consequently, using xanthan gum to achieve the proper technological properties of dough required for the industrial production of gluten-free rice–chickpea flour biscuits is a viable alternative.

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Kārkliņa, Daina, Ilga Gedrovica, Marina Reca e Maija Kronberga. "Production of Biscuits With Higher Nutritional Value". Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 66, n. 3 (1 dicembre 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 differed compared to the control.

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35

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, n. 4 (5 aprile 2024): 85–94. http://dx.doi.org/10.9734/ejnfs/2024/v16i41410.

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Abstract (sommario):

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 following the standard USAID recipe for HEB and comparisons were made with the insect biscuits and STD. Place and Duration of Study: Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria, between January 2018 and August 2018. Methodology: The high energy biscuits was evaluated for proximate composition, total sugars using Anthrone reagent, micronutrients (vitamins and minerals), physical properties such as spread ratio, weight, width etc. Microbial and sensory quality of the biscuits were also determined using standard methods. Results: From the findings of the study, rice biscuits with silkworm pupae had outstanding protein (12.76 g/100 g), fat (15.78 g/100 g) and energy (451.38 Kcal/100 g) contents while biscuit with migratory locust powder had slightly higher total ash and CHO. The spread ratios of the biscuits were within acceptable range. In terms of mineral composition, all the insect biscuits were significantly superior to the milk biscuit except for calcium. However, all the rice HEB exceeded the minimum USAID specifications for nutritive elements. The insect biscuits had more than quadruple the recommended pro-vitamin A content (1200. 67 and 2390.05 μg/100 g) and impressive amounts of vitamin C (94.19 and 52.39 mg/100 g). The microbial assessment revealed HEB with remarkable quality signifying wholesome raw materials and hygienic sample preparation. All samples received good sensorial ranking, but HEB with migratory locust was preferred. Conclusion: The results demonstrated that edible insects could serve as alternative protein source in the production of a nutritious high energy biscuit with good organoleptic and microbiological qualities.

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Mokhele, T. M., E. O. Amonsou e 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, n. 4 (14 aprile 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 biscuits gave rise to an increase in the levels of lysine in composite biscuits. The addition of soya to amadumbe improved the PDCAAS of composite biscuits to a value of 1 at 50% soya addition. The addition of soya flour to amadumbe flour also resulted in composite biscuits with an improved overall amino acid profile, mineral content, protein digestibility and PDCAAS (Protein Digestibility Corrected Amino Acid Score). The 50% amadumbe-50% soya composite biscuit was identified as having the optimum quality parameters.

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Abidin, Zainal, Hironnymus Jati, Titik Sri Harini e Lewi Jutomo. "TRAINING AND ASSISTANCE FOR PROCESSING CORN INTO BISCUIT AS A SNACK WITH MARKETABLE VALUE". JMM (Jurnal Masyarakat Mandiri) 7, n. 6 (4 dicembre 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 konsumen. Hasilnya, pengetahuan peserta terkait pengolahan tepung jagung menjadi biscuit meningkat 98% dan keterampilan teknis meningkat 40%. Hasil pengujian organoleptik sediaan biscuit menunjukkan berwarna kuning kecoklatan dengan aroma khas susu, rasa khas biscuit jagung dan berbentuk padat. Uji kesukaan biskuit menunjukkan rasa sangat suka (24%), suka (65%) dan kurang suka (3%). Uji kerenyahan menunjukkan rasa renyah (86%), suka warna dan aroma (94%). Uji kekerasan menunjukkan lembut dikonsumsi (100%). Hasil kegiatan memberikan wawasan dan pengetahuan baru bagi mitra tentang cara pembuatan biskuit jagung sebagai makanan sehat yang bernilai jual.Abstract: Farmers partners have not been able to process corn into biscuits as a healthy snack with marketable value, due to limited knowledge and low mastery of biscuit-making technology. The aim of the activity is to introduce corn processing technology, increase partner capabilities in aspects of corn biscuit production, organization and management in order to increase partner income. Methods used: counseling, training, discussions and partner assistance. Evaluation using a questionnaire regarding techniques for making corn biscuits, management, biscuit taste, namely organoleptic tests and consumer preference tests. As a result, participants' knowledge regarding processing corn flour into biscuits increased by 98% and technical skills increased by 40%. The organoleptic test results of the biscuit preparation showed that it was brownish yellow in color with a typical milk aroma, a typical taste of corn biscuits and a solid shape. The biscuit preference test showed that they liked it very much (24%), liked it (65%) and disliked it (3%). Crisp test showed crunchy taste (86%), liked color and aroma (94%). The hardness test shows that it is soft to consume (100%). The results of the activity provide new insight and knowledge for partners about how to make corn biscuits as a healthy food with marketable value.

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Végh, Rita, Mariann Csóka, Éva Stefanovits-Bányai, Réka Juhász e László Sipos. "Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference". Foods 12, n. 1 (21 dicembre 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 composition of the biscuits was determined: crude protein content (Kjeldahl method), crude fat content (Soxhlet extraction), ash content (carbonization), moisture content (drying), carbohydrate content (formula). Their total phenolic content (TPC) and in vitro antioxidant capacity (FRAP, TEAC, DPPH) were determined spectrophotometrically. The colour of the biscuits was measured using a tristimulus-based instrument, and their texture was characterized by using a texture analyser. Sensory profile of biscuits was determined by qualitative descriptive analysis (QDA). The consumer acceptance and purchase intention of the biscuits were also evaluated, based on the responses of 100 consumers. Additionally, an external preference map was created to illustrate the relationship between consumer preference and the sensory profile of the biscuits, and penalty analysis was conducted to identify directions for product development. Phacelia pollen appeared to be the most effective for improving the nutritional quality of biscuits. The addition of phacelia pollen at the 10% substitution level increased the protein content and TPC of the control biscuit by 21% and 145%, respectively. Significant changes (p < 0.05) were also observed regarding the colour and texture of biscuits. The results of the QDA revealed that biscuits containing pollens of different botanical sources have heterogeneous sensory attributes. The biscuit containing sunflower pollen at the 2% substitution level was preferred the most (overall liking = 6.9 ± 1.6), and purchase intentions were also the highest for this product. Based on the results of the present study, it is recommended to use sunflower pollen for developing pollen-enriched foods in the future.

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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, n. 1 (30 giugno 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.P.C), respectively. While they amounted to 14.70, 16.16 & 18.61% for (L.f) incorporated biscuits and 15.20, 18.09 & 21.08% for (L.P.C) incorporated biscuits at the substitution levels studied, respectively compared 12.43% control. Results also indicated contents of total dietary fibers and tannins in (L.f),( L.P.C) and biscuits prepared. Sensory evaluation of biscuit treatments revealed that there was significant decrease at substitution level up to 30% of (L.f) except color score, while all scores of sensory properties were improved significantly at all substitution levels of (L.P.C). Spread ratio was affected adversely by incorporation of (L.f) and slightly when (L.P.C) used. Results showed a reduction in biscuit tenderness during storage. Reverse to the above statement with 30% incorporation of (L.f) while increased at (L.P.C) treatments. The study demonstrated that (L.f) and (L.P.C) can be incorporated into biscuits formulation by replacing up to 20, & 30% of wheat flour control 12.43%, respectively to increase dietary fiber and protein contents.

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Singh, Ritu, M. s. Nain e Manju Manju. "Nutrient analysis and acceptability of different ratio pearl millet (Pennisetum glaucum) based biscuits". Indian Journal of Agricultural Sciences 90, n. 2 (16 marzo 2020): 428–30. http://dx.doi.org/10.56093/ijas.v90i2.99049.

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Biscuits being important food snacks for children and adults are rich in fat and sugar content than whole bread. Lower contents of proteins (lysine), vitamins and dietary fibers are the nutritional problems with most bakery products clamoured interest in increasing the nutrients and fiber content in the biscuits. Pearl millet (Pennisetum glaucum) has received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. On farm trial was conducted in the South West district of Delhi during rabi 2014–15, 2015–16 and 2016–17 among 30 farm women with three treatments with an objective to prepare biscuits with partial replacement of wheat flour with different proportions of pearl millet flour and to study its acceptability and nutritive value among farm women. The developed biscuits were sensory evaluated using nine point hedonic scale and evaluated for nutritive value in terms of carbohydrate, protein, fat, fiber, calcium and iron. Results showed that biscuit prepared with chick pea floor was highly acceptable whereas already established practice was least acceptable. The nutrient analysis showed highest protein; fat; carbohydrate; dietary fiber; calcium and iron in chick pea biscuit sample i.e. 16.25%; 45.36%; 75.25%; 13.53%; 41.33% and 6.53%, respectively. Replacement of wheat flour with pearl millet flour and chick pea flour increased the protein, fibers and iron contents proportionately to the level of substitution. Chick pea flour made biscuit was found most acceptable and was much appreciated when compared with other two types of biscuits among farm women.

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Santika, Novrila, e Widia Dara. "PENGARUH SUBTITUSI TEPUNG WIJEN (Sesamum indicum) TERHADAP KANDUNGAN GIZI DAN MUTU ORGANOLEPTIK BISKUIT LABU KUNING (Cucurbita moschata)". JURNAL KESEHATAN PERINTIS (Perintis's Health Journal) 4, n. 2 (29 dicembre 2017): 77–83. http://dx.doi.org/10.33653/jkp.v4i2.234.

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The aims of this study were to determine the effect of substitution of sesame powder ( Sesamum indicum) to nutrient content and organoleptic quality on pumpkin biscuits (Cucurbita moschata). This study was an experimental study using the desaign of completely randomized design (CRD) which consist of four treatments. This study was conducted in December 2017 with made to taste (organoleptic test) with 20 panelist and and laboratory test including analysis of ash content, water, protein, fat, carbohydrate and calcium biscuits. Based on organoleptic test results obtained that the best treatment is P3 with composition of wheat, pumpkin powder, and sesame powder (65% : 12% : 23%). The treatment P3 liked by panelist of color and texture attribute. The most biscuit aroma liked by panelist is P0's treatment (without sesame flour increase). The most biscuit taste liked by panelist which is P2's treatment biscuit with whole-wheat compare composition, pumpkin powder and sesame powder (76%: 12%: 12%). The highest average yield of calcium levels on P3 treatment of 0.65%. The higher the addition of sesame powder, the calcium biscuit level will increase so are with water content, ash, protein and fat will increase along with the addition of sesame powder. This is inversely related to carbohydrate levels of biscuits, which the more addition of sesame powder the carbohydrate content in biscuits decreased.

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Awobusuyi, Temitope D., Kirthee Pillay e Muthulisi Siwela. "Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal". Nutrients 12, n. 4 (25 marzo 2020): 895. http://dx.doi.org/10.3390/nu12040895.

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Abstract (sommario):

Insects are abundant in the predominantly sub-Saharan Africa region and are generally high in protein. Wheat grain contains gluten that is vital for the quality of baked goods but does not grow well in warm regions. Partial substitution of wheat with sorghum and insect in biscuits could contribute to food security among vulnerable populations. This study identified insect types most commonly consumed by the rural Olugboja community living in the rural part of the Ikare-Akoko local government area of Ondo State, Nigeria and consumer acceptance of biscuits supplemented with a sorghum and insect meal. Whole grain sorghum meal and insect meal were blended at a ratio of 3:1 (w/w sorghum: insect). Composite biscuits were made by partially substituting wheat flour with the sorghum–insect meal at 20%, 40%, and 60% (w/w). Wheat biscuit (100%) was used as a control. Regular consumers of biscuits (n = 84) evaluated the acceptability of the biscuit samples using a five-point facial hedonic scale, which was followed by focus group discussions (FGDs) to assess consumer perceptions of the use of insect as a food source. Biscuits containing the sorghum–insect meal (mean = 4.0 ± 0.6) were more acceptable than the control (3.58 ± 0.6). The biscuits supplemented with 20% of the sorghum–insect meal were the most acceptable (mean = 4.23 ± 0.6) compared to those with higher concentrations (40% and 60%). FGDs revealed that the taste of the biscuits was an important motivation for consumers to accept insect as a food source.

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Khafsah, Fatya N., Rini Yanti e Manikharda Manikharda. "Karakteristik Fisikokimia dan Organoleptik Biskuit Tepung Ubi Jalar Ungu dan Tepung Koro Pedang Putih". AGRITEKNO: Jurnal Teknologi Pertanian 13, n. 1 (12 febbraio 2024): 31–41. http://dx.doi.org/10.30598/jagritekno.2024.13.1.31.

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Biscuits were made of purple sweet potato flour and jack bean flour as an effort to add nutritional value to the biscuits. This study aimed to determine the effect of different substitution ratios of purple sweet potato flour and jack bean flour on the chemical, physical, and organoleptic characteristics and their benefits as alternative foods for the daily nutritional needs of stunting toddlers. In this study, we used an experimental method with a ration of purple sweet potato flour and jack bean flour. It consisted of four levels treatment P1 (58%:42%); P2 (67%:33%); P3 (75%:25%); and control (100%:0%). The biscuit acceptability test for the four biscuit formulas was carried out using the hedonic test. The selected formula was determined based on the preferences of 70 untrained panelists. Based on the results of the study, it was found that P3 biscuits with the ratio of purple sweet potato flour: jack bean flour (75%: 25%) was the most preferred formula and had a moisture content of 3.41%, ash 2.24%, fat 25.39%, protein 3.94%, carbohydrates 68.42%, total energy 518.03 kcal/100 g; and a hardness value of 12.85 N. The overall acceptance test for P3 biscuits obtained a value of 4.51 (rather like). As a snack, biscuits with the selected formula can meet 9% of protein needs, 26% of fat needs, and 15% of daily carbohydrate needs for toddlers aged 1-3 years and provide energy of 238 kcal/100 g by consuming 14 pieces of biscuits or the equivalent of 46 g of biscuits.

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Kumararathna, K. S., M. K. A. Shanika e S. Fenando. "Development of Novel Banana Supplemented Biscuits using Different Banana Cultivars (<em>Musa spp</em>)". Sri Lankan Journal of Agriculture and Ecosystems 5, n. 1 (30 giugno 2023): 63–75. http://dx.doi.org/10.4038/sljae.v5i1.92.

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A considerable postharvest loss has been documented in banana due to its very perishable nature and abundant production in Sri Lanka. The present study was conducted to develop banana biscuits utilizing banana flour obtained from three different local cultivars (ash plantain, seeni and ambun banana) with the purpose of decreasing the postharvest losses of banana. The composite mixture of unripe banana flour and wheat flour with varied degrees such as 0, 20, 40, 60, and 100% w/w were utilized to create biscuits from each banana cultivar and an initial sensory evaluation was carried out. Proximate composition, microbial qualities, and the shelf life were assessed for the biscuits developed. The biscuits containing 100% w/w ash plantain flour, 100% w/w ambun banana flour, and 80% w/w seeni banana flour were ranked at the highest for assessed properties in second sensory analysis. Among these, 100% w/w ash plantain biscuit was picked as the best product utilizing second sensory analysis. The ash, moisture, fiber, fat, protein, and carbohydrates of ash plantain biscuit were 2.3 ± 0.1%, 3.78 ± 0.5%, 4.33 ± 0.5%, 0.33 ± 0.01%, 4.56 ± 0.25%, and 87.73 ± 3.5%, respectively while moisture content and pH changes of all types of biscuits were ranged within 6.5 - 7.3 and 3.2 - 4.0%, respectively during the storage period. Microbial studies revealed that biscuits can be preserved for two months in biaxially oriented polypropylene containers under ambient temperature. In conclusion, the banana flour may be efficiently used to create the biscuits thereby lowering the postharvest losses of banana.

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Zulaikha, Fatma, Enok Sureskiarti e Nunung Herlina. "PELATIHAN CARA PEMBUATAN MAKANAN RINGAN RENDAH GULA BAGI PENDERITA DIABETES MELLITUS". Panrita Abdi - Jurnal Pengabdian pada Masyarakat 4, n. 1 (27 gennaio 2020): 77. http://dx.doi.org/10.20956/pa.v4i1.5864.

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Training Make Low Sugar Light Food for Diabetes Mellitus (DM) PatientsAbstract. Diabetes Mellitus (DM) is metabolic disorder, one of the symptoms in this condition is polyphagia (easily hungry). The condition of polyphagia in DM patients can be overcome by providing nutrients that contain low sugar levels so as not to trigger an increase in blood glucose levels in DM patients. Oatmeal crackers biscuit are biscuits made from oats. Quaker oats are nutrients derived from wheat, these nutrients can help treat the condition of type 2 diabetes and can be consumed at all ages. In addition, oats are easy to find. Community service is in the form of training in making biscuit crackers oatmeal chocochips which are processed biscuits with a composition of oats, sweeteners and chocochips. Biscuit is a processed food that is simple, easily made, not found on the market and is the right choice for people with diabetes mellitus. The purpose of this training is to increase cadre knowledge about DM and improve cadre skills in making biscuit crackers oatmeal chocochips. The training was carried out by involving 10 Nasyiatul aisyiyah cadres in Samarinda Ilir, conducted for 8 weeks. The training method was initiated by educating cadres on DM in the first week, followed by training in making biscuits in the second week. 3rd week to 8th week is assistance for cadres in making biscuits while evaluating cadres 'ability in making biscuits and evaluating participants' knowledge about DM. From the evaluation results, the majority of respondents had good knowledge about DM and were able to make biscuits appropriately.Keywords: Training, biscuit, crackers, DMAbstrak. Diabetes Mellitus (DM) merupakan gangguan metabolik, salah satu gejala pada kondisi tersebut yaitu polifagia (mudah lapar). Kondisi polifagia pada penderita DM dapat diatasi dengan pemberian nutrisi yang mengandung kadar gula rendah sehingga tidak memicu kenaikan kadar glukosa darah pada penderita DM. Biscuit crackers oatmeal merupakan biscuit yang berbahan dasar oat. Quaker oats merupakan nutrisi yang berasal dari gandum, nutrisi ini dapat membantu mengobati kondisi diabetes tipe 2 serta dapat dikonsumsi segala usia. Selain itu, oat mudah ditemukan. Pengabdian masyarakat ini berupa pelatihan pembuatan biscuit crackers oatmeal chocochips yang merupakan olahan biscuit dengan komposisi oat, pemanis dan chocochips. Biscuit ini merupakan makanan olahan yang sederhana, mudah dibuat, tidak ditemukan di pasaran dan merupakan pilihan tepat bagi penderita diabetes mellitus. Tujuan pelatihan ini yaitu meningkatkan pengetahuan kader mengenai DM dan meningkatkan ketrampilan kader dalam membuat biscuit crackers oatmeal chocochips. Pelatihan dilakukan dengan melibatkan 10 kader Nasyiatul aisyiyah Samarinda Ilir, dilakukan selama 8 minggu. Metode pelatihan diawali dengan mengedukasi kader mengenai DM pada minggu pertama, dilanjutkan dengan pelatihan pembuatan biscuit pada minggu kedua. Minggu ke-3 hingga minggu ke-8 merupakan pendampingan bagi kader dalam pembuatan biscuit sekaligus mengevaluasi kemampuan kader dalam pembuatan biscuit serta mengevaluasi pengetahuan peserta mengenai DM. Dari hasil evaluasi didapatkan mayoritas responden memiliki pengetahuan yang baik mengenai DM dan mampu membuat biscuit secara tepat.Kata Kunci: Pelatihan, biskuit, crackers, DM

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Khadijah Syed Abu Bakar, Syarifah, Noorlaila Ahmad e Fadhilah Jailani. "Physicochemical Properties and Sensory Evaluation of Banana Peel Flour Biscuits". International Journal of Engineering & Technology 7, n. 4.14 (24 dicembre 2019): 253. http://dx.doi.org/10.14419/ijet.v7i4.14.27576.

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Banana peels consist of valuable bioactive compounds and yet remain underutilised. This study investigated the effect of banana peel flour incorporation into biscuit formulation. The physicochemical properties and sensorial acceptability of biscuits produced at the different level of substitution (0%, 10%, 20%, 30% and 40%) of Banana Peel Flour (BPF) were determined. The ash content (1.66% to 2.11%), moisture content (2.13% to 2.66%), fat content (24.2% to 30.7%) and total dietary fiber content (1.83 g/100g to 4.70 g/100g) in biscuits increased when the level of BPF substitution increased. The texture analysis demonstrated that BPF-containing biscuits had significantly higher value in hardness (1071.15 to 1300.61g) than control biscuit (992.69 g). İn contrast, the study showed a significant decrease in fracturability, lightness, width and height as the concentration of BPF increased. Sensory evaluation indicated that biscuit incorporated with BPF up to 20% level did not affect the appearance, taste, texture and overall acceptability ratings by the panelists. İn conclusion, BPF can be used as a functional ingredient and partially substituted wheat flour in biscuit production.

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Štefániková, Jana, Veronika Valková, Veronika Nagyová, Matej Hynšt, Michal Miškeje, Petra Borotová, Vladimír Vietoris, Július Árvay e Tatiana Bojňanská. "The influence of lupine flour on selected parameters of novel bakery products". Czech Journal of Food Sciences 38, No. 6 (23 dicembre 2020): 367–74. http://dx.doi.org/10.17221/51/2020-cjfs.

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Abstract (sommario):

The aim of the present study was to evaluate the effect of lupine flour on selected parameters of novel bakery products. Different proportions of lupine flour – from 25% to 100% – were added to the baked biscuits; wheat flour biscuits were prepared as the control sample. Increasing lupine content has positively affected mineral concentrations and sensory properties. After 4 days of storage, the lupine biscuit samples showed no significant differences in their water activity values when compared with each other. Compared with the control sample, the concentration of Ca was considerably increased by 1.2% in the biscuits with 25% lupine flour addition, which represents 5.8% of the recommended daily intake of Ca contained in 100 g of biscuits. The biscuits containing 25% of lupine flour showed no significant difference in colour compared to the control sample. The intensity of the sensory properties of the biscuits increased by adding more lupine flour; all the samples of lupine biscuits were acceptable to the evaluators. Based on the results, 25% of lupine flour addition may be considered the most appropriate.

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Syaiful, Hartrisari Hardjomidjojo e Eko Ruddy Cahyadi. "Strategi Penerapan Standar Nasional Indonesia Biskuit (SNI 2973:2011) bagi Industri Kecil Menengah". MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah 13, n. 2 (3 gennaio 2019): 151. http://dx.doi.org/10.29244/mikm.13.2.151-158.

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<p>BSN on December 22, 2011 has stipulated SNI 2973: 2011 Biscuit through the Decree of the Head of BSN No.242/KEP/BSN/12/2011, scope of products in SNI 2973: 2011 are Biscuits, Krekers, Wafers and Pies, Kukis. Until now the number of industries that apply SNI Biscuits is still low from 595 brands of biscuit products that have been registered in BPOM (BPOM, 2017) only 28 brands of biscuits that have received the certificate of SNI (BSN, 2018). Developing strategies to apply SNI Biscuit for SME is to increase applying SNI, as well as input to related technical institution and related party in conducting coaching related to application SNI products for SME. The results of the assessment of the readiness of the five SME in implementing SNI 2973: 2011 Biscuits respectively as follows: SME A is 97.4%; SME B is 84.5%; SME C of 83.6%; SME D of 62.9%; and SME E of 71.4%. The grouping of the five SME using statistical analysis four SME groups based on their level of readiness in applying Biscuit SNI, namely the first group that is ready to apply the Biscuit SNI (SME A) which is in zone 1; the two groups are quite ready in applying the Biscuit SNI (SME B and C) in zone 2; the three groups of SME that are less prepared in applying the Biscuit SNI (SME E) which are in zone 3; the four groups of SME that are not ready to apply the Biscuit SNI (SME D) which are in zone 4. The recommended strategy for the four groups of IKM using Ishikawa diagram which focuses on the lowest internal and external factors of resources in each SME group.</p>

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Akubor, Peter Isah, Oluchi Christabel Onogwu, Goodluck Obioma Okereke e Aaron Mutlong Amak Damak. "Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends". European Journal of Nutrition & Food Safety 15, n. 8 (25 luglio 2023): 59–79. http://dx.doi.org/10.9734/ejnfs/2023/v15i81327.

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Abstract (sommario):

The study evaluated the quality of gluten–free biscuits made from maize and soybean flour blends, and compared them with 100% wheat flour biscuit. Flours were prepared from maize and soybean grains. The soybean flour was used to substitute 5, 10, 15, 20 and 30% of maize flour in order to obtain various flour blends. The chemical composition, functional and pasting properties of the flours and their blends were determined. The flour blends were used to prepare biscuits, which were analyzed for the chemical composition, physical and sensory properties. The results showed that the moisture, protein, fat, fiber, ash, and carbohydrate contents of the flours ranged from 10.58-11.37, 7.30-42.23, 1.82-10.15, 0.34-5.20, 0.85-4.00, 27.84-76.41%, respectively. The phosphorus, iron and magnesium contents varied from 1.24-166.96, 2.31-19.54, 0.01-157.56mg/100g, respectively. The bulk density, foaming capacity, water absorption and oil absorption capacity of the flours and the blends ranged from 0.66-0.68g/cm3, 3.22-29.25%, 85.00-210.00g/g and 80.0-145g/g, respectively. The peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature decreased with an increase in the level of soybean flour incorporation and ranged from 113.05-127.98, 83.95.97.05, 23.99-41.95, 224.02-409.98, 136.01-325.03, 6.12-7.05, and 55.4-95.0 RVU, respectively. The moisture, protein, fat, fiber, ash, and carbohydrate of the biscuits increased from 4.10-9.19, 34.94-40.38, 27.24-31.39, 6.88-7.93, 0.53-3.79, and 16.99-23.44%, respectively. The phosphorus, iron, and magnesium contents of the biscuits ranged from 47.01-65.91, 3.37-7.08, 0.0018-0.0047mg/100g, respectively. The sensory scores for the biscuit samples decreased with the level of soybean flour. However, the biscuits containing 10% soybean flour was not significantly (p>0.05) different from the 100% wheat flour biscuits in all the sensory attributes evaluated. Therefore, comparable biscuits with 100% wheat biscuit could be produced from the blend of 90 % maize flour and 10% soybean flour.

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Ozulku, Gorkem, Ozge Ozcan, Dilek Sener, Aysu Atalay, Salih Karasu e Osman Sagdic. "EFFECT OF SUGAR MIXTURES WITH DIFFERENT TYPES ON RHEOLOGICAL, PHYSICOCHEMICAL AND SENSORIAL QUALITY OF BISCUITS". Latin American Applied Research - An international journal 52, n. 4 (25 settembre 2022): 359–64. http://dx.doi.org/10.52292/j.laar.2022.882.

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Abstract (sommario):

Sugar mixtures with different types are commonly used in biscuit formulation. This study investigates the mixture of crystal sugar (CS) and fine sugar (FS) for the quality of biscuits in terms of rheological, sensorial and physical properties. Mixture design approach was also used and the effect of model was significant for all dependent variables such as Tan ? in rheological, hardness and spread ratio (SR) in physical, general acceptability in sensorial analysis. With the crystal sugar decrement in the formulation, a reduction was observed for Tan ? values. High level replacement of CS with FS (from 50% to 100%) causes dramatic increase in SR values of biscuits. Decreasing the replacement level of CS increased the hardness value of biscuits. The results of this study showed that the type of sugar and the mixing ratio can significantly affect the physicochemical and sensory quality of the biscuit. The biscuit sample containing the 90% FS and 10% CS (F6) obtained the highest score for hardness, crispness, and general acceptability.

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