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Found 4 from your keywords: subject="biscuits"
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The Effect of Unsweetened Cocoa Powder on the Physical Properties, Proximate …
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Ju Won Lee

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…

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FSN 24-013
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Effect of Eggshell Fortification on the Physical Properties and Nutrient Prof…
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Reynaldi Budiman W

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…

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FSN 24-025
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The Application of Flavors in Biscuits and the Influence of Flavor Carrier So…
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Sabrina Evangeline

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 …

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EP FS009
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DEVELOPMENT OF FORTIFIED BISCUITS FOR CHILDREN AGED 6-59 MONTHS OLD AND SUGAR…
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Valerie Valentina Dharmawan

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…

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EP FS008