OBJECTIVE Obesity (BMI >30) and related health problems, including coronary heart disease (CHD), is without question a public health concern. The purpose of this study was to modify a traditional biscuit by the addition of vitamin B6, vitamin B12, Folic Acid, Vitamin C and Prebiotic fibre, while reducing salt and sugar. DESIGN Development and commercial manufacture of the functional biscuit w...

A September 2009 report commissioned by a British biscuit manufacturer identified the dangers of a seemingly harmless activity in which citizens of the United Kingdom (UK) engage on a daily basis—English tea time. The report was based on a “national survey” of more than 1,000 UK residents selected and queried about their tea time habits using an unreported methodology, coupled with laboratory t...

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 major baked food accounting to over 30% and 50% respectively of total bakery products produced in the country. The industries have been established in organized and unorganized sectors contributing equal share. ...

BACKGROUND 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. METHODS Thirty biscuit (n=15) an...

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...