The incorporation of Chia (Salvia hispanica L.) in the formulation of certain foods may be particularly desirable from a nutritional and healthy point of view. The effect of addition of chia flour on the nutritional properties and the formation of process contaminants in wheat flour-based biscuits was investigated. Higher percentage of chia flour in the formula increased the antioxidant capacit...

Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24-36%, composite fat (fat 10.5-24.5%, maltodextrin 10.4-24%, and guar gum 0.1-0.5%), ammonium bicarbonate 0.5-2.5%, and water 20-24% for production of low-fat biscuits. Diameter (P < 0....

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...

The use of robotics in food industry is becoming more popular in recent years. The trend seems to continue as long as the robotics technology meets diverse and challenging needs of the food producers. Rapid developments in digital computers and control systems technologies have significant impact in robotics like any other engineering fields. By utilizing new hardware and software tools, design...

Citrus peels, citrus juices factories waste by-products are valuable functional food. This investigation evaluated activity citrus peels powders fortified biscuits antihyperlipidemic in induced hyperlipidemic rats. 10% fortified biscuits (FB) with peels powders of four citrus groups, namely: Hyperlipidemic basal diet (HLD) + 10% (FB) with Baladi orange peels powder (PP); HLD + 10% FB with 10% A...

INTRODUCTION Acrylamide, produced during thermal processing of carbohydrate-rich foods, is classified as "probably carcinogenic to humans" by the International Agency for Research on Cancer. OBJECTIVE The aim of this study was to determine acrylamide levels in biscuits and breakfast cereals considering the widespread use of these products for all ages. METHOD Acrylamide determination was ca...

Some vegetables, such as Arracacia xanthorrhiza, present parts that are not commercialized. However, it still has a great composition make interesting to food industry. The flours production from vegetable waste way guarantee its use whole and decrease of in the World. Also, can contribute on products by adding nutrients compounds important for human health. This study aimed develop semi-sweet ...

Natural antioxidants have gained considerable interest in recent years for their role in preventing the auto oxidation of fats, oils and fat containing food products. In the present study, three plant foods viz., amla (Emblica officianalis), drumstick leaves (Moringa oleifera) and raisins (Vitis vinifera) were used as sources of natural antioxidants. All the three extracts exhibited a high perc...

A heme-iron concentrate product derived from swine hemoglobin was used to enrich the chocolate-flavored filling of biscuits and the bioavailability of this source of heme-iron was assessed in adolescent girls. The placebo control (PC) group consisted of 35 teenagers with the highest baseline hemoglobin concentrations. The supplemented groups were randomized to receive biscuits fortified with ir...