Nutritional composition, functionality, and processing technologies for amaranth

M Malik, R Sindhu, SB Dhull, C Bou-Mitri… - Journal of Food …, 2023 - Wiley Online Library
The current production levels of the major staple food crops are not sufficient to fulfill the
projected global food requirements, with more than 75% of total grain production being …

Biscuit baking: A review

D Arepally, RS Reddy, TK Goswami, AK Datta - Lwt, 2020 - Elsevier
Bakery items captivated the consumers by their nutrition and the possibility to use during
feeding programs and in disasters. Plenty of research on cereal science and technology …

Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

F Janssen, A Pauly, I Rombouts… - … Reviews in Food …, 2017 - Wiley Online Library
There is currently much interest in the use of pseudocereals for developing nutritious food
products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world …

Potential of grape byproducts as functional ingredients in baked goods and pasta

M Iuga, S Mironeasa - … Reviews in Food Science and Food …, 2020 - Wiley Online Library
Wine making industry generates high quantities of valuable byproducts that can be used to
enhance foods in order to diminish the environmental impact and to obtain more economic …

Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso)

V Laganà, AM Giuffrè, A De Bruno, M Poiana - Foods, 2022 - mdpi.com
Bergamot belongs to the Rutaceae family and is a typical fruit grown principally in the
province of Reggio Calabria (South Italy). Nowadays, its industrial use is mostly related to …

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

AA Adeola, ER Ohizua - Food science & nutrition, 2018 - Wiley Online Library
Biscuits were produced from 14 flour blends of cooking banana (UBF), pigeon pea (PPF),
and sweet potato (SPF). The physical properties, nutrient composition, and sensory …

Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits

LM Mahloko, H Silungwe, ME Mashau, TE Kgatla - Heliyon, 2019 - cell.com
In this study, banana and prickly peel flours were oven dried at 60° C overnight and
incorporated at a maximum of 4%(w/w) levels in wheat flour for biscuit production. Wheat …

Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies

JK Korese, SK Chikpah, O Hensel, E Pawelzik… - … Food Research and …, 2021 - Springer
Orange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can
improve the nutritional benefits of baked products when blended with wheat flour. However …

Nutritional, sensory, texture properties and volatile compounds profile of biscuits with roasted flaxseed flour partially substituting for wheat flour

SM Man, L Stan, A Păucean, MS Chiş, V Mureşan… - Applied Sciences, 2021 - mdpi.com
The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with
roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative …

Effect of mixing time on properties of whole wheat flour-based cookie doughs and cookies

S Dhal, A Anis, HM Shaikh, A Alhamidi, K Pal - Foods, 2023 - mdpi.com
This study investigated if whole wheat flour-based cookie dough's physical properties were
affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture …