Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits
In this study, banana and prickly peel flours were oven dried at 60° C overnight and
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …
Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv …
NK Amarasinghe, I Wickramasinghe… - … Journal of Food …, 2021 - Wiley Online Library
Banana (Musa acuminata) is grown abundantly in tropical and subtropical countries, and it
is consumed as raw or processed. Banana is a significant source of nutrients, and it has …
is consumed as raw or processed. Banana is a significant source of nutrients, and it has …
Plantain flour: production processes, technological characteristics, and its potential use in traditional African dishes–a review
JL Mundéné‐Timothée… - Journal of the …, 2024 - Wiley Online Library
This review describes some processes for converting plantain pulp into flour and semolina
and the influences that operating conditions can have on some of the technological …
and the influences that operating conditions can have on some of the technological …
Unlu mamullerin kompozit unlar ile zenginleştirilmesi
E Aydın - Akademik Gıda, 2020 - dergipark.org.tr
Son yıllarda toplumun beslenme konusunda bilinçlenmesi ile birlikte sağlıklı gıda üretimi ve
tüketimi önem kazanmış, bu tür gıdalara olan talepler artmıştır. Birçok gıda endüstrisi de …
tüketimi önem kazanmış, bu tür gıdalara olan talepler artmıştır. Birçok gıda endüstrisi de …
[HTML][HTML] Exploring bioactive compounds and antioxidant potentials in cake, biscuits, and papad innovations with wheatgrass powder (Triticum aestivum L.)
MA Halim, RI Chowdhury, A Tahosin… - Food Chemistry …, 2024 - Elsevier
Wheatgrass has been attracting a lot of attention recently because of its potent nutritional
profile and health benefits. This study's objective was to estimate the amount of phenolic and …
profile and health benefits. This study's objective was to estimate the amount of phenolic and …
Quality evaluation of novel biscuits made from wheat supplemented with watermelon rinds and orange pomace flour blends
AO Ogo, DJ Ajekwe, DE Enenche… - Food and Nutrition …, 2021 - scirp.org
This study was designed to bridge gap in nutritionally skewed available biscuits and the
high volume of agricultural waste generated by investigating the quality of biscuits prepared …
high volume of agricultural waste generated by investigating the quality of biscuits prepared …
A study on functional, pasting and micro-structural characteristics of multigrain mixes for biscuits
The four different multigrain mixes were developed by combining whole cereals (barely,
sorghum, maize, oats, wheat germ), pulses (chickpea dhal, green gram, peas, soya flour) …
sorghum, maize, oats, wheat germ), pulses (chickpea dhal, green gram, peas, soya flour) …
Production and comparative quality evaluation of Chin-Chin Snacks from maize, soybean and orange fleshed sweet potato flour blends
J Ndife, KS Abasiekong, B Nweke… - FUDMA Journal of …, 2020 - fjs.fudutsinma.edu.ng
Most snacks are prepared from basically cereal flours which are nutritionally inadequate.
There is the need to complement the nutrient content of these snacks by varying the food …
There is the need to complement the nutrient content of these snacks by varying the food …
Phenolic content and antioxidant activity of formulated biscuits with banana, tempeh and moringa flours
SA Wibowo, IS Surono - Brazilian Journal of Food Technology, 2024 - SciELO Brasil
This research aimed to enhance the antioxidant activity, total phenolic content (TPC), and
total flavonoid content (TFC) of formulated biscuits with moringa leaf, tempeh and banana …
total flavonoid content (TFC) of formulated biscuits with moringa leaf, tempeh and banana …
In vitro digestibility, physicochemical, and sensory properties of a gluten‐free biscuit from blends of cassava and African walnut flour
AT Oyeyinka, SO Abogunrin… - Journal of Food …, 2022 - Wiley Online Library
The study assessed the nutritional and sensory properties of a gluten‐free biscuit from
blends of high‐quality cassava flour (HQCF) and walnut flour (WF). Design expert software …
blends of high‐quality cassava flour (HQCF) and walnut flour (WF). Design expert software …