Biscuit and cake were prepared from amaranthus and sorghum fl our at the proportion of 20, 30, 40 and 50% with wheat fl our. Sensory evaluation was carried out and there was no signifi cant difference (p≤0.05) in texture in the different biscuit made from amaranthus fl our. However there was signifi cant difference in color, taste, smell and overall acceptance in amaranthus biscuits. In case of...

The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit variety. Wheat composite biscuit was produced from wheat, beniseed, and unripe plantain flours. The...

this study was aimed to investigate the bending moment and stress (inner and outer corners) in lshaped biscuit joint made of solid wood, particleboard and medium density fiberboard (mdf). for this purpose, l-shaped joints made of beech and fir, particleboard and mdf by biscuit size numbers of 0 (47×15×3.8 mm), 10 (53×19×3.8mm) and 20 (60×23×3.8mm). bending moment and stress carrying capacity of...

Designers can manipulate a product’s expression to influence how the product is experienced (van Rompay, Hekkert, Saakes, & Russo, 2005). To elicit the desired product experience, designers can manipulate the product information perceived through all the senses (Lindstrom, 2005; Schifferstein & Desmet, 2008). Along these lines, designers can also use odors to enhance a consumer’s experience of ...

BACKGROUND The modular approach to analysis of genetically modified organisms (GMOs) relies on the independence of the modules combined (i.e. DNA extraction and GM quantification). The validity of this assumption has to be proved on the basis of specific performance criteria. RESULTS An experiment was conducted using, as a reference, the validated quantitative real-time polymerase chain react...

Characteristics of sugar snap and chocolate chip cookies, and hazelnut biscuits made from refrigerated and frozen dough were studied. Doughs were stored at 4 °C for 6 weeks and at –18 °C for 6 months, respectively. Physical characteristics of the biscuit samples such as spread, baking loss, surface colour and density were determined. Dough colour was not affected by storage time and temperature...

Original scientific paper In attempts to increase the production quality and to decrease the production costs in ceramic tile industry almost every phase in the production process needs to be automated. One way of decreasing the production costs is to detect the tiles with defects before the baking process (biscuit tiles). The separated tiles are returned to the input material mixture and the e...

The serious morbidity and mortality from silicosis among china biscuit-ware placers and oddmen and china biscuit warehouse workers, when flint was the placing medium for the biscuit firing, have been fully recorded by Arlidge (1892), Sutherland and Bryson (1926), Middleton (1936), and Meiklejohn (1947 and 1949). So alarming was the hazard that ceramic chemists and practical potters urgently str...

fumonisins and aflatoxins are mycotoxins that are produced by fusarium and aspergillus genus respectively. due to the toxicity of aflatoxin and fumonisin and its effects on human and animals' health, the purpose of this study was analysis of total fumonisin and total aflatoxin contamination in biscuit and cookie samples in babol city, northern iran.thirty biscuit (n=15) and cookie (n=15) sample...

This study was aimed to evaluate the impact of the fortification of biscuits with carp fish protein concentrate (CFPC) and shark fish protein concentrate (SFPC). The results show that the protein and total ash content increases by increasing the fortification level of both types of fish protein concentrate compared to the control sample. The crude fiber and carbohydrate of biscuit samples decre...