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215  Articles
1 of 23 pages  |  10  records  |  more records»
Pumpkin (Cucurbita maxima Lam.) is a well-known, extensively grown and consumed crop, world-wide. Pumpkins are natural and rich source of potential bioactive compounds. The presence of active phytochemicals makes these fruits a great matrix to be further ... see more

Introduction; indicators to see the degree of public health are seen from the Maternal Mortality Rate (MMR) and the Infant Mortality Rate (IMR). The purpose of analyzing the effect of anchovy meal (Stolephorus commersonii) and Moringa oleifera leaf meal o... see more

Introduction; One of the local ingredients in Sigi Regency is Moringa (Moringa oleifera) and Fish Gabus (Channa striata). Destination; produced PMT-P biscuits by substituting Moringa flour and snakehead fish meal and analyzed their nutritional content. Me... see more

The article discusses the recipes of new biscuits based on organic raw materials, as well as the results of the study of their quality and safety indicators. The aim of this research is studying the consumer properties of biscuits, developed on the basis ... see more

Biscuit is one of the most popular processed ready to eat snacks that have possesses several attractive features including wide consumer base, relatively less expensive, more convenient with long shelf-life and have ability to serve as vehicles for import... see more

Three white sorghum varieties (named ‘Dorado’,‘Shandaweel-6’ and ‘Giza-15’) were investigated for grain characteristics and processed whole meal flour (via soaking, cooked, germinated and fermented sorghum). ‘Giza-15’ variety was the highest one in 1,000 ... see more

In this study, it was aimed to evaluate the effects of adding olive seed powder (OSP) and eggshell powder (ESP) to whole wheat biscuit formulation on some of the physico-chemical, chemical, textural and sensory properties. Incorporation of powder material... see more

The objective of the study was to determine in-vitro digestibility of complete ration biscuit using sago pith as adhesive substance. The experiment was arranged in Complete Randomized Design with 5 treatments and 5 replications. The treatments were P1 (50... see more

The article discusses the recipes of new biscuits based on organic raw materials, as well as the results of the study of their quality and safety indicators. The aim of this research is studying the consumer properties of biscuits, developed on the basis ... see more

1 of 23 pages  |  10  records  |  more records»