This study assessed the in vitro effects of the bioaccessible food components released during the simulated human digestion of a coffee fibre-containing biscuit (CFB) on α-glucosidase activity, antioxidant capacity and satiety hormones. Digest of CFB presented a significantly (p < 0.05) lower amount of sugar (68.6 mg/g) and a higher antioxidant capacity (15.1 mg chlorogenic acid eq./g) than tha...

The spontaneous formation of cracks in biscuits following baking, also known as checking, is an issue that manufacturers would like to be able to predict and avoid. Unfortunately the mechanisms driving this phenomenon are not well understood. Speckle interferometry was used to study moisture-induced in-plane strain development in biscuits. This sensitive and non-contacting technique for measuri...

Food pairing is a method for identifying the suitability of certain foods and drinks with each other. The current study aimed to investigate how many different food items can be combined tea as well characteristics these items. research was conducted by stages, including an online survey most popular companion products, focus group discussion, sensory tests using Check-All-That-Apply (CATA) met...

Sustainability appears to be increasingly important consumers. In order for companies reach their sustainability targets and offer more environmentally friendly solutions consumers, food producers retailers have begun change packaging recyclable, bio-based biodegradable packaging. This study evaluated the sensory characteristics of paper-based prototype packages developed two product categories...

Buscando a integralização no processo educativo, este relato de experiência procurou demonstrar que utilização modelos celulares em biscuit auxilia e enriquece compreensão do conhecimento Biologia Celular, além facilitar articulação entre teoria prática impactando vigorosamente formação docente.

The consumer demand is increasing for composite flour based bakery products like biscuits.The incorporation of buckwheat can be justified in composite flour based biscuits as it has beneficial nutraceutical properties and its gluten-free nature can play important role in preventing celiac problem. The physicochemical and functional properties of buckwheat flour were studied and biscuits were pr...

Five- and 6-year-olds (N=51) heard stories in which a character sorted items into two locations. Either the character had a false belief about one of the items (e.g., thought a tin contained biscuits, not Lego), or was only partially informed of an item's dual identity (e.g., did not know that a tie was a present). Children found it easier to reject a report of the character's belief that descr...

compressed biscuits (cbs) were developed using wheat flour, soy flour, sugar, oil and malt extract. combining of compression and dehydration technology were applied for production. packaging cbs using vacuum packaged, use of oxygen absorber (oa) and identical samples were aerobically packaged and stored at ambient and elevated (40°с) temperature for 12 weeks. the effect of different packaging a...