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Biscuit — Ingredient · Foodgeist
Ingredient
Biscuit
Cook with Biscuit
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Highlighted compounds are flavor-active · click to view molecular profile
walnut
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
biscuits→ have →antinutritional factors
level: within permissible levels
“The antinutritional factors in the biscuit samples were within permissible levels.”
What science says
sensory evaluation
“Sensory evaluation by school children showed that the composite biscuits were rated as acceptable as the cereal only biscuits, and this was maintained over 4 days of evaluation.”
“Acrylamide content ranged from <LOQ-2085, <LOQ-151, <LOQ-296 and <LOQ-323 microg kg(-1) for biscuits, crisp bread, crackers and bread sticks, respectively.”
acrylamide→ranged→from <LOQ-2085, <LOQ-151, <LOQ-296 and <LOQ-323 microg kg(-1) for biscuits, crisp bread, crackers and bread sticks, respectively