Building and managing consumer brand relationships to foster Brand Loyalty is a challenge for marketers. As Biscuit manufacturing major industry in Sri Lanka, it essential investigate the behavior of relationships. Furthermore, identifying influencing ability Perceived Quality on an emergent need biscuit Lanka since there growing trend investments quality improvements without investigating effe...

The palatability of different cereals was studied in 2 two-way choice (preference) experiments using pigs of 56 d of age and 17 kg of BW. In Exp. 1, the effect of 24 cereals vs. a common reference diet containing white rice on feed preference in pigs was studied. Pigs were offered free choice between the reference diet and a diet with the cereal under study for 4 d. Barley, corn (2 sources), wh...

BACKGROUND Videofluoroscopy is considered the "gold standard" procedure for the evaluation of swallowing by most units that treat patients with dysphagia, having a great impact in decision making, not only in therapeutic terms, but also in determining the prognosis. AIM To propose and to verify the reproducibility of the results of a perceptual two-dimensional videofluoroscopic protocol for t...

AIM To study the effect of weaning biscuits supplementation of the nutritional parameters and cognitive performance of the selected children. METHODS Three primary schools situated in Salem District, Tamilnadu, India were selected. A total number of 150 school children, 61 from primary school I, 46 from primary school II and 43 from primary school III comprised the study sample. About 80 prim...

Study of the baking of biscuits involves among other aspects detailed analysis of colour changes in the product during the process. Previous study has shown the existence of a colour development curve (known as the baking curve) by examining colour development in the RGB and HSI colour spaces. In the current work a diierent approach to extracting the baking curve is presented. Using a Kohonen s...

Four different soluble fibres were evaluated as sugar replacers in short dough biscuits: two resistant dextrins (Nutriose® FM06 and Promitor® SGF 70R) inulin-derived (Orafti® HSI Fibruline™ Instant). The degree of polymerisation the was analysed, viscoelastic properties assessed. Weight loss during baking, dimensions, textural properties, surface colour sensory profile evaluated. Higher (e.g. F...

Purpose Hyperglycemic diets are a critical risk factor for diabetes and other chronic diseases; therefore, food innovation is encouraged. In this sense, starchy foods with better postprandial glycemic response (PGR) could contribute to disease prevention consumers. This study aims evaluate the effect of three biscuit formulations on indicators – in general, by sex their acceptability. Design/me...

The ingredients and the preparation methods influence biscuit quality safety. In Iraq, imports are increasing every year, but no information is available in scientific literature on their safety features. This work analyzed three types of biscuits (cookies, crackers, digestives) sampled Basrah markets (Iraq) produced Spain, Iran, Turkey, United Arab Emirates. Nine different brands were consider...

The 2002 Biscuit Fire burned through more than 200,000 ha of mixed-conifer/evergreen hardwood forests in southwestern Oregon and northwestern California. The size of the fire and the diversity of conditions through which it burned provided an opportunity to analyze relationships between crown damage and vegetation type, recent fire history, geology, topography, and regional weather conditions o...