Filter by
Pickering Emulsion Stabilized by Unfractionated White Turmeric (Curcuma zedoa…
Flour is one of the biscuit ingredient that contribute to the crucial role in biscuit. It contains several main components which include gluten, starch, protein, and water. The presence of gluten in the flour can affect its rheological qualities, which aid in the development of biscuits with both pleasing sensory and appropriate physical properties. However, due to the growing demand for hea…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- FT 24-016
The Effect of Unsweetened Cocoa Powder on the Physical Properties, Proximate …
Soy flour is a good source of vegetable proteins, with a low fat content. Sorghum has proven to be a super-rich component of nutrition and adds a superb flavor to gluten-free baking. The project aims to expand the age range by product development of soy sorghum biscuits that are edible at the age of 3 to 5 years by adding chocolate flavors. The study examines the effect of cocoa powder addi…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- FSN 24-013
Sensory Evaluation of Soy-Sorghum Biscuits Among Pre-School Children Aged 3 t…
Pre-School Children are more vulnerable to malnutrition. Malnutrition can be addressed by supplying an attractive nutrient-dense snack. One of the most common snacks that is loved by all children and often modified is biscuits. When producing children healthy snacks, the sensory properties of the product must be considered as the key of children’s food preferences. Hence, this study aimed…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- FSN 24-026
Effect of Eggshell Fortification on the Physical Properties and Nutrient Prof…
Biscuit is a baked product that consists of flour, fat or shortenings, and sugars, which, flour has potentiality to be swapped with sorghum, a gluten-free cereal, while eggshell, one of the ingredients with the highest pollution problem in the food industry, has the potential to be a calcium fortification source. This research focuses on developing eggshell-fortified soy sorghum biscuits as…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- FSN 24-025
Effects of Ingredients and Processing on the Development of Marie-type Biscui…
T M & N Indonesia is a family-managed flavour company established in 1977, who creates and designs high quality flavours focusing on B2B service. Job descriptions as an intern in PT M & N Indonesia can be divided into market survey and laboratorical works. Market survey was conducted passively, while laboratorical works consist of flavour sample preparation, flavour product application, and…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- EP FT031
The Application of Flavors in Biscuits and the Influence of Flavor Carrier So…
propylene glycol (PG) and triacetin (TA) are two extensively used flavor carrier solvent in the flavoring industry; however, there have been limited studies on their influence towards the final flavor and physical properties of flavored biscuits. The objectives of the project therefore revolved around observing the influence of TA and PG towards the final biscuit structure, flavor retention …
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- EP FS009
DEVELOPMENT OF FORTIFIED BISCUITS FOR CHILDREN AGED 6-59 MONTHS OLD AND SUGAR…
riple burden malnutrition is currently a problem faced by the public health across the world, where micronutrient deficiency, undernutrition, and overnutrition occurs at the same time. Prevalence of overweight and obesity in all age groups is increasing, along with undernutrition and the burden of diet-related disease. Meanwhile, diabetes is also increasing in its prevalence due to change i…
- Edition
- -
- ISBN/ISSN
- -
- Collation
- -
- Series Title
- -
- Call Number
- EP FS008
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography