Title of article
PRODUCTION OF BISCUITS WITH HIGHER NUTRITIONAL VALUE
Author/Authors
Karklina, Daina Latvia University of Agriculture - Faculty of Food Technology, LATVIA , Gedrovica, Ilga Latvia University of Agriculture - Faculty of Food Technology, LATVIA , Reca, Marina Latvia University of Agriculture - Faculty of Food Technology, LATVIA , Kronberga, Maija Latvia University of Agriculture - Faculty of Food Technology, LATVIA
From page
113
To page
116
Abstract
Biscuits were prepared by substituting wheat flour with Jerusalem artichoke powder, which is a widespread plant, and powder of cacao bean shells, which is a by-product of the cocoa bean refining process. Both of these were added to biscuit dough. Biscuits were analyzed for physical and chemical parameters. The results indicate that both materials contain highly valuable ingredients for production of a new type of biscuits. Jerusalem artichoke powder and cocoa shells contributed to fibre content, and the content of protein and fat changed. Also, the hardness and colour of the biscuits differed compared to the control
Keywords
biscuits , fortification , Jerusalem artichoke and cocoa bean shells
Journal title
Proceedings Of The Latvian Academy Of Sciences Section B Natural Exact and Applied Sciences
Journal title
Proceedings Of The Latvian Academy Of Sciences Section B Natural Exact and Applied Sciences
Record number
2657071
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