Background Functional ingredients obtained from industrial by-products (BP) are a
promising vehicle for the nutritional improvement of traditional bakery products and may …

Fat and sugar are responsible for the structure of cookies but make them nutritionally
inferior. Therefore, in the present study, cookies with improved nutrition using whole wheat …

Consumer desire for typical health‐promoting snacks is on the rise. Millet is thought to
provide consumer health benefits and can be used in treating celiac disease and …

The objective of this study was to optimize the formulation of cookies from the composite
flour of germinated kidney bean, chickpea, and wheat using response surface methodology …

Essential oil containing tri-phasic films of chitosan, guar gum, and whey protein isolate were
prepared. Eugenol, carvacrol, and citral were used as the oil phase, either alone or in …

Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein,
essential amino acids, healthy fats, polyphenols and minerals, and could be a new …

Abstract Effect of addition of multigrain premix (MGP) prepared using a combination of
cereals, pulses and oilseeds at 40% level, on nutritional properties of multigrain biscuit, its in …

Penelitian ini bertujuan untuk mempelajari hubungan formulasi MOCAF dan maizena dan
waktu penyimpanan terhadap nilai kadar air, aw (tepung premiks), sifat fisik kimia dan …

The study focused on utilising the flours of the Poaceae family to replace whole wheat flour
(WWF) in pizza. The millet blend (MB) was prepared using finger millet and pearl millet …

In the present study, debittered M oringa Oleifera seed flour (DDMF) rich in protein, vitamins,
minerals and balanced amino acid and fatty acid profile was used to develop functional …