Protein enrichment of biscuits aims to reach, through a product which is widely accepted
among consumers, target groups which have greater needs of this nutrient and also …

Novel formulated cookies were prepared by supplementing jering seed (legume) flour into
wheat flour at different proportions (0%, 5%, 10%, 15%, 20% and 100%) with 100% of wheat …

Brewers' spent grain (BSG) is the major by-product of the brewing industry, with great
potential as a functional ingredient due to its bioactive compounds. Thus, BSG could be …

Refined wheat flour, a key ingredient in cookie is mainly composed of starch which is devoid
of nutrients particularly minerals. This study determines the possibility of using two different …

The effect of particle size of flour and sugar on the physical, sensorial and textural properties
of cookie dough and cookie was investigated. According to the obtained data, both the sugar …

The objective of this study was to evaluate the nutritional, non-nutritional as well as physico-
chemical characteristics of biscuits developed from the supplementation of wheat flour with …

Red kidney bean protein isolate was prepared and incorporated into wheat flour at levels of
0, 5, 10, 15, and 20% to prepare protein-enriched cookies which were then evaluated for …

The present study aims at optimizing the process variables for development of horse gram
flour incorporated biscuits, high in protein and dietary fiber. Box–Behnken design was …

The baked balls (traditional Indian snack litti) were formulated along with the standardization
and optimization of different ingredients and recipe. The optimization was done by using …

In the present investigation, during the process of standardization of flour, biscuit prepared in
four levels of Malted Coarse Grain (barley, sorghum, pearl millet, 1: 1: 1) blend (10-40%) …