Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits

LM Mahloko, H Silungwe, ME Mashau, TE Kgatla - Heliyon, 2019 - cell.com
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 …

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 …

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 …

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 …

[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 …

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 …

A study on functional, pasting and micro-structural characteristics of multigrain mixes for biscuits

KA Kumar, GK Sharma, MA Khan… - Journal of Food …, 2016 - Springer
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) …

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 …

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 …

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 …