Physical, nutritional and sensory quality characteristics of semi sweet type biscuit made by
mixing wheat flour and pumpkin puree were studied. Wheat flour and pumpkin puree were …

Biscuits were prepared by replacing wheat flour with pumpkin powder at different levels viz.
0, 2.5, 5.0 7.5 and 10%(w/w) in the standard formulation. The influence of replacement of …

Functional properties, nutritional quality, and sensory characteristics of wheat flour/pumpkin
peel puree (PPP) based biscuits were investigated. Wheat flour and PPP were mixed in the …

The cashew pomace flour was used to substitute 5, 10, 15, 20, 30 and 50% wheat flour in
biscuits which were evaluated for the chemical, physical and sensory properties. The 100 …

Sweet potato was processed into flour and it was used to substitute wheat flour at different
ratios (100: 0, 90: 10, 70: 30, 60: 40 and 50: 50), and was used to prepare biscuits. The …

Pumpkin (Cucurbita pepo) seed was processed into defatted flour (DCPF) and evaluated for
nutritional and sensory attributes. The potential of the flour as composite with wheat flour in …

Biscuits, sweet biscuits (A) and sweet and salty biscuits (B) were prepared using flours of
refined wheat, blanched pearl millet (Pennisetum glaucum), and green gram (Phaseolus …

They are usually made cookies with wheat flour which contains a limited amount of β-
carotene which is a precursor of vitamin A. Pumpkin is a rich source of β-carotene, which is …

The study on utilization of carrot pomace powder (CPP) and germinated chickpea flour
(GCF) in biscuits was undertaken to upgrade the nutritional quality and assess the …

The aim of study to produce high quality, nutritional value, physical and sensory properties
biscuits from quinoa flour QF, naked barley flour NBF, carrot powder CP and wheat flour WF …