I. Biscuits baked to a recipe requiring only sucrose, white flour and water were ground to a powder and mixed with the remaining ingredients of a standard rat diet. The control diet contained the same dry-weight amounts of all ingredients, but the sucrose and flour were not baked into biscuits. Eighty-four rats were divided into two matched groups and fed on the diets for 8 wceks from weaning. ...

This research measured consumers’ emotions and change in emotion to the specific sensory taste properties attitudes of chocolate-based biscuits. The sample size involved 216 respondents from South Africa (n = 106) Switzerland 110). Respondents tasted biscuits completed an online questionnaire. increase levels guilt after biscuit consumption contribution a chocolate craving attitude subsequent p...

Introduction: Natural rewards are essential for survival. However, drug-seeking behaviors can be maladaptive and endanger survival. The present study was conducted to enhance our understanding of how animals respond to food and morphine as natural and drug rewards, respectively, in a conditioned place preference (CPP) paradigm. Methods: We designed a protocol to induce food CPP and compare it ...

Biscuits are ready-to-eat nutritious baked snacks that available in different shapes and sizes. One of the problems militate against food security developing countries such as Nigeria is postharvest loss underutilization locally cultivated crops. This study aimed at evaluating quality biscuits produced from wheat, tiger nut orange fleshed sweet potato flours. Wheat flour was substituted with (O...

Abstract Biscuits are ready-to-eat foods that traditionally prepared mainly with wheat flour, fat, and sugar. Recently, biscuits’ technologies have been rapidly developed to improve their nutritional properties. This study aimed determine the strategies of improving quality biscuits potential health benefits associated them. A systematic review meta-analysis were conducted, including articles o...

The effects of heat-transfer modes on acrylamide (AA), AA precursors, and the main quality characteristics biscuits were investigated. Biscuits baked in ventilated mode (V), with forced air convection, static (S), based only conduction, at 175 °C for 18, 20, 22, 24, 26 min. Both types promoted an increase levels during baking. However, V heat was distributed more evenly compared to S one, causi...

I t i s m id -afternoon in december in a community meeting room in Wolverhampton, a small city in England’s Midlands. It is damp and the wind is up, and it is nice to learn that afternoon tea will be served prior to conducting business. Daphne Austin, a public health physician from a local service agency, sets about serving tea and biscuits to nine people who have been recruited to discuss thei...

Cereal biscuits are popular snacks of daily usage. Their nutritional value is enhanced if they produced from wholegrain flour nutritionally rich cereals and/or contain valuable natural sources health promoting compounds. In this study, wheat, rye, and triticale (hybrid wheat rye) were used as a basis for biscuit production dried sea buckthorn (Hippophae rhamnoides L.) pomace an additive enhance...

Abstract Biscuits as a ready-to-eat product with an average consumption growth per capita year are always increasing, becoming food that is often explored for raw materials (especially local ingredients) to replace the dependence on domestic wheat flour. One of ingredients rarely used jack bean ( Canavalia ensiformis L.) high carbohydrate content 50%–60%. It suitable processing into starch subs...