an investigation has been carried out on the temperature of a biscuit on the cooling line of razavi food industries company. for thispurpose, the time variations of biscuit’s top surface temperature in traveling from oven to packing station on the conveyor packing station by conveyors has been studied. the fourier field equation for transient heat transfer is used as the basis for the determini...

A study was carried out to compare the composition and thermal profiles of the fat component of six brands of commercial biscuits (BA, BB, BC, BD, BE & BF) with those of lard and palm oil. Extraction of fat from biscuit samples was done using petroleum ether according to the soxhlet extraction procedure. The isolated fat samples along with lard and palm oil were analyzed using gas liquid chroma...

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...

The research intended to explore the possibility of fortifying the soy flour and rice bran to formulate the functional biscuit which have the ability to improve the quality of food products due to various functional properties. Suplementation of wheat flour with soya and rice bran was tried at 10 %, 15%, 20%, 25% level each. Prepared biscuit is subjected to physical, Sensory and nutritional ana...

Unripe and ripe plantain were dried and milled into flour and used with wheat flour in biscuit production to determine the best plantain-wheat composite flour for biscuit production. The blends as follows: 100% wheat flour, 100% ripe plantain flour, 100% unripe plantain flour, 50% wheat flour and 50% ripe plantain flour and 50% wheat flour and 50% unripe plantain flour. The Biscuit samples were...

In this study, participants (N = 223) were randomised to visualise snacking on fruit, visualise snacking on biscuit bars or no visualisation, and intentions and attitudes towards fruit and biscuit bars, immediate selection of fruit or biscuit bars and subsequent consumption were measured. No effects of visualising snacking on fruit were found once background variables were taken into account. V...

Food processing can be considered as a non-deterministic phenomenon due to the intrinsic variability and heterogeneity of food and the stochastic nature of food processing operations. Theoretical solutions based on functions of random variables are derived to characterise the output of a probabilistic, first-order, thermal process. The solutions are applied to the process of biscuit cooling. Th...

This study's aim was to test the low-density lipoprotein cholesterol- (LDL-c-) lowering efficacy of biscuits containing 2 g of plant stanols, which corresponded to 3.4 g of plant stanol esters. The biscuit is a new food format that can be consumed as a snack. In a double-blind, placebo-controlled parallel design study, 119 mildly to moderately hypercholesterolemic volunteers were randomized to ...

The effect of a biscuit with red palm oil as a source of beta-carotene was compared with the effect of a biscuit with beta-carotene from a synthetic source on the vitamin A status of primary school children in a randomised controlled trial. Children aged 5-11 years (n = 265) were randomly assigned to one of three groups: (1) placebo biscuit; (2) biscuit with synthetic beta-carotene as a vitamin...

Sugar has multiple roles in baked products; competing for water and as such reducing starch gelatinisation gluten development, behaving a fluid during cooking, recrystallising on cooling; which influence properties aeration, texture mouthfeel. Partial replacement with inulin, can provide beneficial nutritional functional properties. This paper investigated the degree of polymerisation (DP) two ...