Introduction: Date stone is one of the by-products of date processing factories with a high nutritional value and high fiber content. Therefore, it has a great potential for enrichment of different food products. The main aim of this study was to determine the effects of date stone powder on the quality of dough and the BISCUITs produced.Materials and Methods: Date powder was added to the BISCUIT formula at different levels of 0, 5, 10 and 15% (flour weight basis) and the rheological properties of dough and physical and sensory characteristics of the made BISCUITs were studied.Results: Farinograph results showed that by increasing the level of date stone powder, the dough water absorption capacity is increased, dough consistency is decreased and dough softening character is increased. In addition, the resulted BISCUIT density is increased while the volume is decreased. The results of the Texture Analyser indicated that by increasing the percentage of the date stone powder, the resulted BISCUIT hardness is increased. Most of these changes were statistically significant (P<0.05) at 10 and 15% addition of date stone powder as compared to the 0 and 5%. Addition of less than 15% date stone powder resulted in a product with appropriate sensory properties.Conclusion: Considering the low cost, availability and the nutritional value of date stone powder particularly fiber, carbohydrates, mineral, protein and oil, the powder might be employed for enrichment of BISCUITs. Based on the findings, the addition of less than 15% powder to the dough resulted in BISCUITs with increased nutritional value particularly higher fiber content and desirable sensory characteristics.

Introduction: In order to develop low-calorie semi-hard BISCUITs, fat was reduced 5 to 50 percent based on flour weight and diacetyltartaric esters of monoglycerids (DATEM) was added at the concentrations of 0.42 to 0.99 percent of the weight of the flour as emulsifier.Materials and Methods: After producing the BISCUITs in the pilot, fat content, dimensions, weight, density and texture were considered in order to evaluate the effects of various levels of emulsifier on the mentioned parameters.Results: The results which were analyzed by response surface method (RSM) showed that fat reduction decreases the size and weight of the BISCUITs (p£0.05) and the role of DATEM is more significant in some characteristics namely texture which causes less hardness of fat-reduced BISCUITs (p£0.05). Thickness and density of the BISCUITs were affected by both factors (p£0.05). BISCUITs were also evaluated by 35 non-trained panelists and the results indicated that by choosing the optimum levels of fat reduction (28 percent of flour weight) and DATEM (0.71 percent of flour weight) acceptable BISCUITs can be produced.Conclusion: DATEM might be used in the BISCUIT formulation and this emulsifier has positive effects on some quality factors of the final product such as texture, width, thickness, weight and density. Also by using the proper concentration of this emulsifier, production of low fat BISCUITs is achievable.

Background and Objectives: During the initial stages of an emergency, using emergency food products (EFP) is very important due to no access to cooking utensils and appliances, ruin of foundations and displacement of people which uprooted from their homes. The emergency food products (EFP), a term used to cover a range of products such as fortified BISCUITs, compressed food bars and nutrient dense pastes that are transported easily and can be consumed immediately.The objective of this project was formulation of emergency BISCUIT which cover daily requirements to energy, protein and micronutrients and improvement of sensory property of resulting BISCUIT.Materials and Methods: In this study, BISCUITs (with different formulations) were produced according to the EFP nutrients table which prepared by IOM. These emergency BISCUITs should satisfies all nutrient requirements (energy, protein, vitamins and minerals) for a population of all ages over 6 months for initial crisis phase and appropriate for use as the sole source of food materials for up to 15 days.For this purpose, five type formulations were prepared and then sample that had better technological feathers was select. Sensory evaluation of the emergency BISCUITs was performed by a 100 members taste panel that was selected from students and employers of Tabriz University.Results: The results of the work showed that there was not significant differences between emergency BISCUIT and convenient BISCUIT produced by same manufacturer (p>0.05).Conclusions: The formulated emergency BISCUIT had relatively good acceptability and could be used in emergency situations.

Stevioside is a natural sweetener which is extracted from the leaves of Stevia Rebaudiana Bertoniplant that doesn't have the role of calorie cleansing and doesn't have the effect on increasing the level of blood glucose. The purpose of this research is to consider the possibility of dietary BISCUIT production during the substitution of stevioside in three levels of 0%, 50%, and 100% with saccharose. The results showed that the substitution of stevioside instead of sccharose hasn' t meaningful effect on the percentage of ash, fat and protein in BISCUIT but by increasing the percentage of stevioside in BISCUIT formulation, it was discovered that the moisture and product pH will increase meaningfully, also the results of calorie calculation showed that the calorie content of product will decrease 13.3% when stevioside was substituted with saccharose by increasing the percentage of stevioside in BISCUIT formulation, the increasing of samples diameter and decreasing of diagonal and extension coefficient. The texture analysis of BISCUIT samples showed the decreasing of the hardness of product texture by increasing the percentage of stevioside (p<0.05). The results of image processing showed the increase of parametes L* and b* and the decrease of parameter a* during sugar deletion. Finally, sensory evaluation results of three BISCUIT formulations indicated more acceptance of prepared sample of steviosid 50%. Totally, prepared BISCUIT by using stevioside 50% can be introduced as the best sample.

Food packaging is responsible for protection, transportation, distribution, beauty, presentation, marketing and many other things. One of the packaging parameters that has received little attention is the paradox of packaging. The purpose of this article is to identify and classify different types of packaging paradoxes in the BISCUIT and chocolate industries. This research aims to provide a new classification in the field of food packaging paradoxes. In this research, qualitative methods, including library study and meta-composition, have been used. The target population was the articles available between 2010 and 2023. In this research, 210 elements of paradox or open code, 16 core codes and three categories were identified. The results are presented as a model. This paper presents a new synthesis of packaging paradoxes in the food industry. Also, this study provides a new approach to understanding the complexity of packaging decisions in the food supply chain. Understanding the complexity of decisions in the field of packaging will lead to better packaging management and increased packaging performance. The findings of this research can help companies better identify packaging paradoxes. Identifying the paradoxes of packaging makes managers make better decisions in the field of packaging. As a result, strategic packaging capacity can be achieved, leading to increased product sales and company performance.

Nausea and vomiting of pregnancy (NVP) are often alleviated by eating dried BISCUITs or foods. Natural products such as ginger have been suggested as herbal remedies for its treatment. The purpose of this study was to determine the effectiveness of ginger in BISCUIT form for the treatment. Sixty-five women with NVP at or before 17 weeks of gestation, who attended the antenatal clinic of Yahyanejad hospital in Babol town, Northern Iran, during 2005-2006 were included in the study. The subjects were randomized in a double- blind design and divided into two groups to take BISCUITs. 0.5g of ginger as fine powder was incorporated in each BISCUIT. Subjects received 5 ginger BISCUITs per day or an identical placebo BISCUIT for 4 days. They graded their severity of nausea using visual analog scales (VAS) and recorded the number of vomiting episodes in the previous 24 hours and again during 4 consecutive days. Five-item Likert scales were used to assess the severity of their symptoms. The average VAS scores of day 1 to 4 of post-therapy minus baseline nausea was decreased significantly in ginger (2.6±1.77) compared with the placebo group (1.4±1.62) (P=0.01). The number of vomiting episodes was also decreased in ginger (0.96±0.21) and placebo (0.62±0.19), the difference being insignificant. A significant difference was seen in inter-group variations per day in both groups. Likert scale showed an improvement in symptoms in both groups (P=0.43). Therefore, ginger in BISCUIT form is effective for relieving the severity of nausea and, to some extent, of vomiting in pregnancy.

Background: Medicinal plants and herbs contain a plethora of phytochemicals that have demonstrated promising therapeutic potential in the management of hyperglycemia. Therefore, this study was undertaken to develop a fortified nutraceutical BISCUIT with antidiabetic potential. Methods: Fortified BISCUITs were prepared by adding medicinal plants. Their chemical composition (moisture, protein, fat, ash, and carbohydrate), total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity and antidiabetic potential were evaluated. Data were compared using one-way analysis of variance (ANOVA) followed by Fisher’, s LSD test at a 5% level of significance. Results: Substitution of medicinal plants with wheat flour increased the moisture content from 8. 24 to 9. 86% and protein content from 1. 28 to 1. 86%. A decreasing trend was observed for ash (1. 45-1. 21%), fat (11. 81-11. 45%) and carbohydrate (77. 22-75. 62%). The TPC of BISCUITs varied from 7. 11 to 9. 69 (mg GAE/100 g), where sample C showed a significantly higher (p<0. 05) TPC than others. The TFC of BISCUIT samples ranged from 17. 95 to 32. 07 (mg QE/100 g). Gradual increasing of medicinal plants to plain BISCUITs manifested an enhancement of the overall antioxidant activity (8. 12 to 9. 14%). Furthermore, sample C showed the highest inhibitory activity against the dominant digestive enzymes such as α,-amylase (66. 9%) and α,-glucosidase (51. 4%), which were accountable for the prompt digestion and absorption of carbohydrates. Conclusion: The findings of this study showed that fortification of BISCUITs with medicinal plants would improve the therapeutic properties of the BISCUITs with increased antioxidant and antidiabetic potency.