Currently, the food industry is focused in replacing the use of synthetic by natural
antioxidants. The present study focused on the use of fennel and chamomile extracts, rich in …

Consumption of natural bioactive compounds such as polyphenols, carotenoids and dietary
fiber offers health benefits including protection against cardiovascular diseases, cancer and …

Biscuits prepared from the blends containing different proportions (0%, 5%, 10%, 15% and
20%) of raw, soaked and germinated fenugreek seed flour were evaluated for width …

The research study was conducted to evaluate the quality characteristics of soy‐mushroom‐
enriched biscuits which could be used as a protein supplemented cereal snack food. In this …

Biscuit is India's largest industry amongst food industries, with an estimated production of 70,
000 tonnes and cost of three thousand billions US Dollar. Biscuit along with bread forms …

Defatted sunflower seed flour (DSSF) is an upcycled by-product of sunflower oil extraction,
rich in protein, fibre and antioxidants. This study assessed the instrumental and sensory …

It is well supported that a significant intake of dietary fibre reduces the risk of several chronic
diseases. The development of staple foods enriched with fibre is an important contribution to …

Winemaking is a very old practice. Generation of different wastes during winemaking is well
known. Efforts are needed for appropriate disposal of these wastes rather than dumping …

Raw and germinated chick peas and kidney peas flours and mushroom flours as a partial
substitute for wheat flour in Egyptian balady bread and biscuit production were evaluated …

Purpose–The purpose of this paper is to study the utilization of the rice bran protein
concentrate (RBPC) in biscuits to upgrade the nutritional quality. Design/methodology …