<abstract xmlns="http://www.w3.org/1999/xhtml"><p><italic> Biscuits were prepared by substituting wheat flour with Jerusalem artichoke powder, which is a</italic><italic>widespread plant, and powder of cacao bean shells, which is a by-product of the cocoa bean refining</italic><italic>process. Both of these were added to biscuit dough. Biscuits were analyzed for physical</italic><italic>and chemical parameters. The results indicate that both materials contain highly valuable ingredients</italic><italic>for production of a new type of biscuits. Jerusalem artichoke powder and cocoa shells contributed</italic><italic>to fibre content, and the content of protein and fat changed. Also, the hardness and</italic><italic>colour of the biscuits differed compared to the control.</italic></p></abstract>

Biscuits were prepared by substituting wheat flour with Jerusalem artichoke powder, which is awidespread plant, and powder of cacao bean shells, which is a by-product of the cocoa bean refiningprocess. Both of these were added to biscuit dough. Biscuits were analyzed for physicaland chemical parameters. The results indicate that both materials contain highly valuable ingredientsfor production of a new type of biscuits. Jerusalem artichoke powder and cocoa shells contributedto fibre content, and the content of protein and fat changed. Also, the hardness andcolour of the biscuits differed compared to the control.

Production of Biscuits With Higher Nutritional Value

Faculty of Food Technology, Latvia University of Agriculture, Lielā iela 2, Jelgava, LV-3001, LATVIA

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

{"article-title":"Production of Biscuits With Higher Nutritional Value"}

Biscuits were prepared by substituting wheat flour with Jerusalem artichoke powder, which is awidespread plant, and powder of cacao bean shells, which is a...

Production of Biscuits With Higher Nutritional Value

Published Online: Dec 29, 2012

Page range: 113 - 116

DOI: https://doi.org/10.2478/v10046-012-0005-0

This content is open access.