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Development of Sustainable Vegan Pea Protein-Zinc Complex: Characterization, In Vitro Cellular Mineral Uptake, and Application in Functional Biscuit Production.

• Authors : Jindal, Aprjita¹ (AUTHOR); Patil, Nikhil Dnyaneshwar¹ (AUTHOR); Bains, Aarti² (AUTHOR)

Subjects: *COOKIES; *BISCUITS; *FOURIER transform infrared spectroscopy techniques

• Source: Journal of Food Biochemistry. 5/20/2024, Vol. 2024, p1-18. 18p.

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Effect of fortifying sorghum and wheat with Longhorn grasshopper (Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuits.

• Authors : Ronoh, Amos Kipkemoi^1,2 (AUTHOR) ; Serrem, Charlotte Atsango³ (AUTHOR); Tumwebaze, Susan Balaba⁴ (AUTHOR)

Subjects: *TETTIGONIIDAE; *BISCUITS; *COOKIES

• Source: Food Science & Nutrition. May2024, Vol. 12 Issue 5, p3492-3507. 16p.

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Evaluation of the physical, antioxidant, and organoleptic properties of biscuits fortified with edible flower powders.

• Authors : Sik, Beatrix¹ (AUTHOR) ; Ajtony, Zsolt¹ (AUTHOR); Lakatos, Erika¹ (AUTHOR)

Subjects: *BISCUITS; *ENRICHED foods; *FLOWERS

• Source: Food Science & Nutrition. May2024, Vol. 12 Issue 5, p3265-3272. 8p.

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Biscuit production from composite flours of wheat and yellow maize: A linear programming, physicochemical, and quality-based approach.

• Authors : Adepoju, F. O.^1,2 ; Bulya, T. E.²

Subjects: *BISCUITS; *COOKIES; *LINEAR programming

• Source: International Food Research Journal. Apr2024, Vol. 31 Issue 2, p463-476. 14p.

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Carbohydrate engineering in sweet energy biscuits.

• Authors : LE, THAO T.¹; TA, MINH N.¹; XIN QI¹

Subjects: *CARBOHYDRATES; *BLOOD sugar; *SUGARS

• Source: Journal of Food & Nutrition Research. 2024, Vol. 63 Issue 2, p144-154. 11p.

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Compositions Nutrient and Antinutrients of Biscuits Prepared from Fermented and Unfermented Ternary Mixture Flours.

• Authors : Oleghe, P. O.^1,2; Akharaiyi, F. C.² ; Ehis-Eriakha, C. B.²

Subjects: *BAKED products; *PIGEON pea; *BISCUITSNIGERIA; EDO State (Nigeria)

• Source: Journal of Food Quality & Hazards Control. Mar2024, Vol. 11 Issue 1, p13-25. 13p.

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Impact of Iron Rich Millet Biscuits in Alleviating Anaemia among Adolescent Girls of Samastipur District.

• Authors : Choudhury, Sushree Sangita¹; Chaudhary, Gitanjali¹

Subjects: *TEENAGE girls; *BISCUITS; *IRON deficiency anemia

• Source: Asian Journal of Dairy & Food Research. Mar2024, Vol. 43 Issue 1, p111-115. 5p.

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Formulation of Zingiber cassumunar Roxb.-purple sweet potato-based biscuit as antioxidant by decreasing malondialdehyde (MDA) level, and increasing superoxide dismutase (SOD) activity in high-fat-diet-fed rats.

• Authors : Mahfudh, N.¹ ; Solikah, W. Y.²; Sulistiyani, N.¹

Subjects: *COOKIES; *SWEET potatoes; *SUPEROXIDE dismutase

• Source: International Food Research Journal. Feb2024, Vol. 31 Issue 1, p67-79. 13p.

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Sharing Four Biscuits Between Three People: An Illustrative Example of How Mathematics is Intertwined with Human Values.

• Authors : Sumpter, Lovisa¹ ; Sumpter, David²

• Source: Journal of Humanistic Mathematics. Jan2024, Vol. 14 Issue 1, p74-93. 20p.

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Baby, children, and adult biscuits. Differences in nutritional quality and naturalness.

• Authors : Klerks, Michelle^1,2 (AUTHOR); Román, Sergio³ (AUTHOR); Sánchez‐Siles, Luisma^1,2 (AUTHOR)

Subjects: *COOKIES; *BISCUITS; *POOR children

• Source: Food Science & Nutrition. Dec2023, Vol. 11 Issue 12, p7946-7956. 11p.

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QUALITY EVALUATION OF FLOUR BLENDS AND BISCUITS PRODUCED FROM BREADFRUIT AND LIMA BEAN FLOURS.

• Authors : ARINOLA, STEPHEN OLANREWAJU¹

Subjects: *COOKIES; *BREADFRUIT; *FLOUR quality

• Source: Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare.

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Valorisation of mango peel and seed wastes in a biologically enriched biscuit assortment.

• Authors : PUȘCAȘ, Andreea^1,2 ; TANISLAV, Anda Elena^1,2; MARC, Romina Alina^1,2

• Source: Turkish Journal of Agriculture & Forestry. 2023, Vol. 47 Issue 6, p1174-1181. 8p.

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EFFECT OF TUNA BONE FLOUR CRISPY BISCUITS CONSUMPTION ON HEIGHT GROWTH OF CHILDREN 12 - 48 MONTHS.

• Authors : Pascoal, Meildy E.^1,2 ; Sahelangi, Olfie^1,2 ; Kristianto, Jusuf^1,2

• Source: Journal of Health Sains. Nov2023, Vol. 4 Issue 11, p1-10. 12p.

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Development of biscuits from bangle (Zingiber cassumunar Roxb.) rhizome flour and purple sweet potato (Ipomoea batatas (L.) Lam.) flour, and their potential as antihyperlipidemic functional foods.

• Authors : Mahfudh, N.¹ ; Wardani, L.¹; Kumalasari, I. D.²

Subjects: *SWEET potatoes; *FUNCTIONAL foods; *ASPARTATE aminotransferase

• Source: International Food Research Journal. Oct2023, Vol. 30 Issue 5, p1125-1141. 17p.

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Development of Fortified Biscuit with Sweet and Acidic Whey Proteins and Its Effects on Body Weight, Indices of Body Composition, and Antioxidant Capacity in Rats.

• Authors : Fattah Al-Awamleh, Nisreen Abdel¹; Ahmad, Mousa Numan¹; Mehyar, Ghadeer Fawzi¹

Subjects: *COOKIES; *BODY composition; *OXIDANT status

• Source: Jordan Journal of Agricultural Sciences. 2023, Vol. 19 Issue 4, p365-380. 16p.

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Taking the biscuit further: Around the globe, the biscuit segment continues to thrive, delivering a healthy pipeline of innovation despite testing economic times.

• Authors : Barston, Neill

Subjects: *BISCUITS; *SWEETNESS (Taste); *BAKED products

• Source: Confectionary Production. Apr2024, Vol. 89 Issue 12, p35-37. 3p.

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Physical and Textural Properties of Gluten Free Biscuits Containing Rice Flour, Soya Flour and Buckwheat Flour.

• Authors : Gogoi, M.¹; Barooah, M. S.¹; Bordoloi, P. L.¹

Subjects: *SOY flour; *RICE flour; *BUCKWHEAT

• Source: Asian Journal of Dairy & Food Research. Sep2023, Vol. 42 Issue 3, p398-402. 5p.

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Comparison of Oropharyngeal Efficiency Between Two Popular Brands of Marie Biscuits.

• Authors : Bhattarai, Biraj¹ (AUTHOR) ; Vijayan, Syam Krishna² (AUTHOR); Swapna, N³ (AUTHOR)

• Source: Indian Journal of Otolaryngology & Head & Neck Surgery. Sep2023, Vol. 75 Issue 3, p1687-1693. 7p.

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THE IMPACT OF ASPARAGINASE ON TEXTURAL PROPERTIES OF WHOLEGRAIN CEREAL BISCUITS ENRICHED WITH SEA BUCKTHORN POMACE.

• Authors : Kukurová, Kristína¹; Rerková, Lenka²; Belovic, Miona³

Subjects: *TRITICALE; *SEA buckthorn; *COOKIES

• Source: Journal of Microbiology, Biotechnology & Food Sciences. Aug/Sep2023, Vol. 13 Issue 1, p1-5. 5p.

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Development and performance evaluation of an improved electric baking oven for baked products.

• Authors : Rana, Masud¹ (AUTHOR); Yasmin, Sabina¹ (AUTHOR) ; Mahomud, Md. Sultan¹ (AUTHOR)

Subjects: *BAKED products; *CAKE; *BISCUITS

• Source: Food Science & Nutrition. Jun2023, Vol. 11 Issue 6, p3057-3066. 10p.

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Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant.

• Authors : Chaalal, Makhlouf¹ (AUTHOR) ; Ydjedd, Siham² (AUTHOR); Chebout, Afaf¹ (AUTHOR)

Subjects: *BIOACTIVE compounds; *BISCUITS; *SAFFRON crocus

• Source: Acta Universitatis Cinbinesis, Series E : Food Technology. Jun2023, Vol. 27 Issue 1, p143-154. 12p.

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Effect of Biscuits Supplemented with Cinnamon, Fennel, and Anise Powders on the Quality of Vital Functions in Aged Rats.

• Authors : Nagib, R. M.¹ ; Elsayed, Sara S.¹; Mostafa, Mona Y. A.¹

Subjects: *CINNAMON; *FENNEL; *BISCUITS

• Source: Journal of Food & Dairy Sciences. Jun2023, Vol. 14 Issue 6, p137-147. 11p.

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The effect of polydextrose on fecal bulk and bowel function in mildly constipated healthy adults: a double-blind, placebo controlled study.

• Authors : Risso, Davide¹; Laurie, Ieva¹; Sarkkinen, Essi²

Subjects: *DEFECATION; *BISCUITS; *ENRICHED foods

• Source: Functional Foods in Health & Disease. May2023, Vol. 13 Issue 5, p241-257. 18p.

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Effect of using high fiber plant wastes, by-products and composite flouronthe quality of the resulted biscuits.

• Authors : Mostafa, Mostafa K.¹; Maray, Ahmed R. M.¹ ; Helmy, Eid Ahmed²

Subjects: *BISCUITS; *PLANT fibers; *FLOUR

• Source: Fayoum Journal of Agricultural Research & Development / Maǧallaẗ Al-Fayūm lil Buḥūṯ wa Al-Tanmiyyaẗ Al-Zirāʿiyyaẗ. 2023, Vol. 37 Issue 2, p138-155. 18p.

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Physicochemical and Technological Evaluation of some Egyptian Hull-less and Hulled Barley Varieties for Biscuit Preparation.

• Authors : Soltan, O. I. A.¹; Abdel-Aleem, W. M.²; Ahmed, Karima R.³

Subjects: *COOKIES; *BISCUITS; *FLOUR

• Source: Journal of Food & Dairy Sciences. May2023, Vol. 14 Issue 5, p115-128. 14p.

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FUNCTIONAL PROPERTIES OF FERMENTED AND UNFERMENTED COCOA PLACENTA POWDERS (THEOBROMA CACAO L.) FOR THE PRODUCTION OF BISCUITS.

• Authors : GOUDE, Kouadio Alfred¹; ADINGRA, Kouassi Martial-Didier² ; KOUAME, Koffi Honoré³

Subjects: *COCOA; *CACAO; *PLACENTA

• Source: Food & Environment Safety. 2023, Vol. 22 Issue 2, p109-121. 13p.

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Consortia of lactic acid bacteria strains increase the antioxidant activity and bioactive compounds of quinoa sourdough - based biscuits.

• Authors : Sandez Penidez, S. H.¹ (AUTHOR); Velasco Manini, M. A.¹ (AUTHOR); Gerez, C. L.¹ (AUTHOR)

Subjects: *BISCUITS; *LACTIC acid bacteria; *QUINOA

• Source: World Journal of Microbiology & Biotechnology. Apr2023, Vol. 39 Issue 4, p1-11. 11p.

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DEVELOPMENT, STANDARDIZATION, PHYSICO-CHEMICAL AND NUTRITIONAL ANALYSIS OF BISCUITS DEVELOPED WITH DIFFERENT REPLACEMENT LEVELS OF PUMPKIN FLESH POWDER.

• Authors : Hussain, Ashiq¹ ; Kausar, Tusneem²; Din, Ahmad³

• Source: Journal of Agricultural Research (03681157). 2023, Vol. 61 Issue 2, p135-146. 12p.

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Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders.

• Authors : Hussain, Ashiq^1,2 (AUTHOR); Kausar, Tusneem¹ (AUTHOR); Aslam, Jawed¹ (AUTHOR)

Subjects: *BISCUITS; *PUMPKINS; *PUMPKIN seeds

• Source: Journal of Food Quality. 3/21/2023, p1-13. 13p.

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Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710.

• Authors : Wronkowska, Małgorzata¹ (AUTHOR); Wiczkowski, Wiesław¹ (AUTHOR); Topolska, Joanna¹ (AUTHOR)

Subjects: *BISCUITS; *BUCKWHEAT; *MAILLARD reaction

• Source: Molecules. Mar2023, Vol. 28 Issue 6, p2746. 11p.

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Genetic Obesity in Pregnant A y Mice Does Not Affect Susceptibility to Obesity and Food Choice in Offspring.

• Authors : Makarova, Elena¹ (AUTHOR) ; Dubinina, Anastasia¹ (AUTHOR); Denisova, Elena¹ (AUTHOR)

Subjects: *BISCUITS; *LETHAL mutations; *OBESITY

• Source: International Journal of Molecular Sciences. Mar2023, Vol. 24 Issue 6, p5610. 16p.

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Life Style Factors and Morbidity Pattern of Biscuit Company Workers in Puducherry City, India.

• Authors : Fathima, Aumrin¹ ; Daniel, Arun¹

Subjects: *NON-communicable diseases; *BISCUITS; *SEDENTARY behaviorPONDICHERRY (India); INDIA

• Source: Journal of Research & Health. Mar/Apr2023, Vol. 13 Issue 2, p117-122. 6p.

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Intervention of Giving Moringa Biscuits (Moringa Oliefera) Mix Sori Fish Flour to Increased Blood Hemoglobin Levels in Young Girls, Kendari, INDONESIA.

• Authors : Fatmawati¹; Koro, Suriana¹; Nadimin²

• Source: Pharmacognosy Journal. Mar/Apr2023, Vol. 15 Issue 2, p414-417. 4p.

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مقایسه ویژگی هاي رئولوژیکی خمیر و کیفیت بیسکویت غنی شده با سبوس گندم و برنج فراوري شده.

• Authors : لیلی فدایی اشکیک¹; ماندانا طایفه² ; سید مصطفی صادقی³

Subjects: *WHEAT bran; *RICE bran; *BISCUITS

• Source: Journal of Food Science & Technology (2008-8787). Feb2023, Vol. 19 Issue 132, p107-115. 9p.

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Nutritional, sensory, and antioxidant characteristics of composite multigrain flour biscuits blended with sweet potato flour.

• Authors : Meenakumari, R.¹; Ravichandran, C.² ; Vimalarani, M.³

Subjects: *BISCUITS; *FLOUR; *SWEET potatoes

• Source: International Food Research Journal. Feb2023, Vol. 30 Issue 1, p173-181. 9p.

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Study on nanocellulose isolated from waste chilli stems processing as dietary fiber in biscuits.

• Authors : Ma, Yongjie¹ (AUTHOR) ; Chai, Xuyan¹ (AUTHOR); Bao, Hongliang² (AUTHOR)

Subjects: *BISCUITS; *DIETARY fiber; *FOOD consumption

• Source: PLoS ONE. 1/27/2023, Vol. 17 Issue 1, p1-16. 16p.

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The quality characteristics of biscuits made with plantain and purple rice flour as substitutes for wheat flour.

• Authors : Budaraga, I. Ketut¹ ; Asnurita¹ ; Novera, Yolan¹

Subjects: *BISCUITS; *PLANTAGO; *FLOUR

• Source: Slovak Journal of Food Sciences. 2023, Vol. 17, p69-81. 13p.

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Nutritional quality of biscuits available for sale in supermarkets.

• Authors : Trindade Silveira, Joice¹ ; Aline de Moura, Fernanda¹; Dornelles Gasperin, Pietra¹

Subjects: *SUPERMARKET sales; *COOKIES; *BISCUITS

• Source: Demetra: Food, Nutrition & Health / Alimentação, Nutrição & Saúde. 2023, Vol. 18, p1-12. 12p.

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WASTE VALORISATION OF CHICKEN EGG SHELLS AND DEVELOPMENT OF FORMULATED BISCUITS WITH EGG SHELL WASTE AS A SOURCE OF DIETARY CALCIUM.

• Authors : M., Raghul¹

Subjects: *DIETARY calcium; *CALCIUM chloride; *BISCUITS

• Source: Food & Environment Safety. 2023, Vol. 22 Issue 1, p15-21. 7p.

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Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (Cicer arietinum L.).

• Authors : Saeed, Syed Muhammad Ghufran¹ (AUTHOR); Ali, Syed Arsalan¹ (AUTHOR) ; Naz, Javeria¹ (AUTHOR)

Subjects: *CHICKPEA; *BISCUITS; *FAT substitutes

• Source: International Journal of Food Properties. 2023, Vol. 26 Issue 1, p2055-2077. 23p.

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The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract.

• Authors : Indiarto, Rossi¹ (AUTHOR) ; Reni, Reni¹ (AUTHOR); Utama, Gemilang Lara¹ (AUTHOR)

Subjects: *MANGOSTEEN; *BISCUITS; *CHOCOLATE

• Source: International Journal of Food Properties. 2023, Vol. 26 Issue 1, p122-138. 17p. 1 Diagram, 6 Charts, 5 Graphs.

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Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour.

• Authors : Benanti, Alessia¹; Ashkezary, Mansour Rabie¹ ; Gugino, Ignazio Maria¹

Subjects: *FLOUR; *BISCUITS; *MALT

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2023, Vol. 35 Issue 1, p49-56. 8p.

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Preparing for the future of biscuits and cookies: Confectionery Production examines the latest innovations in cookie and biscuit products and technology, and how they are meeting trends while ensuring compliance with health and sustainability requirements

• Authors : Phillipson, Daisy

Subjects: *PLASTICS in packaging; *COOKIES (Computer science); *BISCUITS

• Source: Confectionary Production. Apr2023, p33-37. 5p.

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Mondelez opens biscuits and baked snacks NPD facility in Singapore.

• Authors : Racz, Eszter (AUTHOR)

Subjects: *SNACK foods; *BISCUITS; *FOOD industry

• Source: Aroq - Just-Food.com (Global News). 5/29/2024, pN.PAG-N.PAG. 1p.

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Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging.

• Authors : Ghnimi, Hayet^1,2,3 (AUTHOR); Karoui, Romdhane¹ (AUTHOR); Attia, Hamadi³ (AUTHOR)

Subjects: *MULTIVARIATE analysis; *BISCUITS; *BUTYLATED hydroxytoluene

• Source: Food Science & Nutrition. Dec2022, Vol. 10 Issue 12, p4380-4393. 14p.

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Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits.

• Authors : Joshi, Homi¹ (AUTHOR) ; Awasthi, Pratima¹ (AUTHOR); Shahi, Navin C.² (AUTHOR)

Subjects: *BISCUITS; *FLOUR; *DIETARY proteins

• Source: Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-12. 12p.

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Formulation, Senso-chemical Analysis and Shelf-life Study of Biscuits using Stevia Leaf as the Substitute for Sugar.

• Authors : Ali, Md. Aslam¹ ; Saha, Khokan Kumar¹; Choudhury, Md. Selim²

Subjects: *BISCUITS; *STEVIA; *PACKAGING materials

• Source: Asian Journal of Dairy & Food Research. Dec2022, Vol. 41 Issue 4, p424-430. 7p.

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بر پایداري اکسایشی، خواص تغذیهاي و حسی بیسکویت (Vitis vinifera L. cv. Rish baba) بررسی اثر کاربرد عصاره خشکشده انجمادي تفاله حاصل از آبگیري انگور قرمز.

• Authors : ماندانا طایفه¹ ; آیناز علیزاده²; میترا صوفی³

Subjects: *BAKED products; *NUTRITIONAL value; *FUNCTIONAL foods

• Source: Journal of Food Science & Technology (2008-8787). Dec2022, Vol. 19 Issue 130, p11-22. 12p.

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THE EFFECT OF SASKATOON BERRY (AMELANCHIER ALNIFOLIA NUTT.) ADDITION ON THE TECHNOLOGICAL PROPERTIES OF WHEAT FLOUR AND THE QUALITY OF BISCUITS.

• Authors : Kolesárová, Anna¹ ; Solgajová, Miriam¹; Bojňanská, Tatiana¹

Subjects: *BISCUITS; *FLOUR; *FLOUR quality

• Source: Journal of Microbiology, Biotechnology & Food Sciences. 2022 Special Issue, Vol. 12, p1-5. 5p.

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DEVELOPMENT AND QUALITY ASSESSMENT OF BISCUITS MADE FROM MIXTURE OF WHEAT, SOYBEAN, AND SORGHUM FLOUR.

• Authors : OKE, Moruf Olanrewaju¹; HUSSEIN, Jelili Babatunde² ; IJALE, Ramlat Abiodun¹

Subjects: *SORGHUM; *SOY flour; *BISCUITS

• Source: Acta Universitatis Cinbinesis, Series E : Food Technology. Dec2022, Vol. 26 Issue 2, p261-270. 10p.

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