Composite biscuit was made from breadfruit/wheat flour. Dehulled breadfruit was sorted, washed, sun dried, milled and sieved to get flour. The breadfruit/wheat flour was mixed in the ratio 0:100%, 10:90%, 20:80%, 30:70%, 40:60%, 50:50% and 60:40% respectively and used to produce biscuits. Proximate analysis, sensory and quality evaluations were carried out on the biscuits. The proximate composi...

Biscuits are convenient food products, becoming very popular among both rural and urban populations of worldwide. Some of the reasons for such wide popularity are low cost among other processed foods, varied taste, easy availability and longer shelf life. This paper presents a review regarding several aspects of the quality and impact of biscuits making until biscuits packaging, mainly from foo...

A study was designed to determine the effect of supplementation of biscuits with and without micronutrients on the weight and height of adolescent girls (N=107) in the age group of 10 to 16 years studying in a government school in Jaipur city. Data on weights and heights were collected using standardized techniques. Hundred grams of biscuits furnishing 497 kcal and 11.36 g of protein per day fo...

The suitability of pea flour for cracker biscuits production was investigated in this study. Pea flour was characterised by high protein (21.46 %) and ash (3.11 %) content and exhibited relatively high emulsifying (37.50 ml/100 ml) and foaming (53.50 ml/100 ml) capacity. The effect of pea flour incorporation to wheat dough (substitution levels 0, 10, 20 and 30 %) on the rheological properties, ...

Biscuits are a type of food made from wheat flour with the addition other ingredients, heating and printing process. The purpose this research is to determine influence comparison Moringa leaf goroho banana on characteristics biscuits, To be able ratio most appropriate produce best quality biscuits. And find out results organoleptic tests color, scent, taste, texture biscuits as source antioxid...

Local foodstuffs, including sago worms, contain high nutrients and are widely available in Indonesia, but until now have not been optimally utilized. Through food technology efforts, substituting worm into flour is very good for developing local biscuits. This study aims to analyze the effect of Functional Flour (TFL) substitution on biscuits' sensory quality moisture content. The used a comple...

In this paper a new approach for invariant recognition of broken rectangular biscuits is proposed using fuzzy membership-distance products, called fuzzy moment descriptors. The existing methods for recognition of flawed rectangular biscuits are mostly based on Hough transform. However these methods are prone to error due to noise and/or variation in illumination. Fuzzy moment descriptors are le...

Immersive virtual reality techniques present new opportunities for research into consumer behavior. The current study examines whether the increased realism of a virtual store compared to pictorial (2D) stimuli elicits consumer behavior that is more in line with behavior in a physical store. We examine the number, variety, and type of products selected, amount of money spent, and responses to p...