This study was aimed at investigating the quality characteristics of flour blends produced from sesame seeds, African yam bean (AYB) and Moringa leaf powder (MLP) for “biscuit- like” production. Dehulled seeds were roasted 7-13 min 185 – 200 0C, defatted milled into tagged as DSDSF , toasted 125 0C 40 min, dehulled, flour, TDAYBF while sundried, MLP. All these samples then blended 18 ratios LMD...

Abstract Background To evaluate the impact of cold fermentation time on bagel rolls, key aroma-active compounds in volatile fractions obtained from three different rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution analysis (AEDA), quantified stable isotope and analyzed odor activity values (OAVs) respectively. Results Findings ...

This research was conducted to investigate the pasting, rheological and functional properties, gluten-free biscuit making potential of a composite flour prepared from grains amaranthus, sorghum finger millet. The formulation for obtained D-optimal mixture design ratio using Design-Expert. pasting properties flours were determined, while proximate composition, physical dimensions, mineral concen...

Consumer demand for bakery products prepared using composite flour, such as biscuits, is growing. The incorporation of buckwheat soy and kinema flour can be considered in flour-based biscuits since they have good nutraceutical properties their gluten-free nature help avoid celiac disease. purpose this research was to study the physicochemical functional characteristics well potential foods. wer...

The objective of this experiment was to evaluate the effect a novel nutritional “biscuit” on weaned pig feeder aggression and performance. Eighty mixed-sex pigs, 19 24 days age, were randomly allocated 8 pens (10 pigs/pen). Pens assigned 1 4 treatments: (1) biscuit with fecal semiochemical attractant, (2) sugary (3) no attractant (positive control), (4) (negative control). Each pen received bis...

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...

The aim of this study was to investigate a novel composite flour containing one the old Sicilian wheat landraces called Maiorca and resultant biscuits. In study, effect replacing soft with malt commercial at different percentages (5, 10, 15%) on color intensity, formation acrylamide, descriptive sensory analysis evaluated. Sensory revealed that biscuit sample 5% most appreciated by panelists. E...

In this paper, we explain why the antecedent of a biscuit conditional is relevant to its consequent by extending Douven?s evidential support theory conditionals making use utilities. By extension, can also gives rise inference that consequence (most likely) true. Finally, account for intuition (indicative) sentences are false when and allow counterfactual biscuits.