Today, because of the spread metabolic diseases, consumption food with low glycemic impact is much encouraged. This work was undertaken to improve index and load biscuits, by replacing wheat flour caterpillar powder (Imbrasia oyemensis), up 5% (BFC5), 10% (BFC10), 15% (BFC15) 20% (BFC20). The biscuits were evaluated a standard method. It appears from this study that gradual incorporation oyemen...

Children aged 3 years and 4½ years old watched a puppet, struggling to achieve goals, who was helped by a 2nd puppet and violently hindered by a 3rd. The children then distributed wooden biscuits between the helper and hinderer. In Experiment 1, when distributing a small odd number of biscuits, 4½-year-olds (N = 16) almost always gave more to the helper. Children verbally justified their unequa...

The incorporation of whole wheat flour (WWF) via sourdough fermentation was studied in short dough biscuits. substitution levels to WWF were 15%, 25%, 35%, and 50%. biscuits containing produced by achieving the same level as on formulation increased both G' G” moduli, while inclusion caused a significant reduction. Spread ratio decreased (p < 0.05). hardness value not significantly different th...

This research deals with heat and mass transfer in biscuit industrial baking ovens. In these ovens, heat reaches biscuits indirectly by radiation, convection and conduction. The method for numerical solution is that we first provide the related equations, then they are discretized by finite difference method (FDM), and finally, after encoding and writing a program for the computer, we run it. T...

Aluminium hydroxide is used to prevent hyperphosphataemia in patients undergoing dialysis, but many standard preparations are unpalatable. In this study hydrated aluminium sucrose was suspended in synthetic cream and used as a biscuit filling. Six patients undergoing dialysis took part in five five-week study periods comparing different forms of treatment. No significant difference was found be...

Biscuits are one of the most consumed bakery products that contain a high content fat, sugar, and different additives may cause various health problems. This has led to an increased focus on enriching with plant extracts improve their nutritional sensory properties. The objective current work was investigate effect replacing wheat flour such as blueberry cranberry (at concentrations 3%, 6%, 9%)...

The present study was conducted to see the effect of supplementation spinach leaves powder in commonly consumed baked products. Spinach were dried shade for 6 8 hrs. remove excess moisture followed by oven drying at 40-450C till complete drying. ground an electric grinder obtain a fine powder. rich essential minerals like calcium, iron, zinc and phosphorous. Biscuits prepared using 4, 6, 8, 10 ...

A rapid, precise and accurate method for the determination of vitamin E (α-tocopherol) in cereal products and biscuits has been developed. The uncertainty was calculated for the first time, and the methods were performed for different cereal products and biscuits, characterized as "superfoods". The limits of detection and quantification were calculated. The accuracy and precision were estimated...

The quality properties of biscuits with partial replacement sugar by inulin (at 0, 10, 20 and 30%) wheat flour barley 20, 30 40%) were studied. A commercial a jet milled finer used. For all substitutions, elevated amounts led to increased weight decreased spread ratio the biscuits. Inulin biscuits, within same composition, softer than those no but inulin’s concentration was not statistically im...