Brand and Biscuit Grams of Sugar / 100G Kit Kat 2 Finger Milk

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Brand and Biscuit Grams of sugar / 100g Kit Kat 2 Finger Milk Chocolate Biscuit 51 Kit Kat 2 Finger Orange Chocolate Biscuit 50.8 Maryland Chocolate Chip Cookies 34.3 Maryland Cookies and Cream 30.6 Fox's Extremely Milk Chocolate Chunkie Cookies 41 Fox's White Chocolate Chunky Cookies 38 Fox's Golden Crunch Creams 42 Fox's Rocky Chocolate Biscuit 38 Fox's Jam Sandwich Cream Biscuit 30 Fox's Golden Crunch Biscuit 40 Fox's Party Rings 26 Fox's Milk Chocolate Viennese Biscuits 34 Mcvities Jaffa Cake 52.6 Mcvities Digestive 16.6 Mcvities Milk Chocolate Digestive 29.5 Mcvities Digestive Light 20.2 Mcvities Dark Chocolate Digestive 27.6 Mcvities Hobnobs 22.9 Mcvities Penguin Milk Chocolate Biscuit 40 Mcvities Milk Chocolate Hobnobs 32.3 Mcvities Club Mint Chocolate Bar 39.5 Mcvities Club Orange Chocolate Bar 39.4 Mcvitiies Ginger Nut Biscuit 28.9 Mcvities Rich Tea Biscuits 20.2 Mcvities Light Rich Tea Biscuits 20.3 Mcvities Thins Milk Chocolate 30.4 Mcvities Thins Dark Chocolate 28.1 Blue Riband Original 47.3 Ms Molly's Digestive Biscuit 21.1 Ms Molly's Chocolate Digestive Biscuit 26 Ms Molly's Chocolate Chip Cookies 28 Oreo Thins Vanilla 39 Oreo Vanilla Original Sandwich 38 Nairns Gluten Free Chocolate Chip Biscuits 20.5 Nairns Ginger Stem Biscuits 17.2 Nairns Oat And Fruit Biscuits 17.6 Lotus Biscoff Biscuit 38.1 Jammie Dodger Biscuits 30.6 Bahlsen Milk Choco Leibniz 41 Bahlsen Orange Leibniz 38 Belvita Honey And Nut Biscuits 26 Belvita Chocolate Chip Biscuits 26 Belvita Golden Oat Biscuits 22 Belvita Multigrain Biscuits 23 Belvita Milk and Cereal Biscuits 20 Rude Health Turmeric Oat Biscuits 3.1 Free'ist no added sugar chocolate striped peanut 0.5 cookies with sweetener Free'ist no added sugar coconut cookies with 0.2 sweetener Weight Watchers Orange Cookies 29.3 Border Dark Chocolate Ginger Biscuits 39 Average grams of sugar per 100g 29.9 % less than category average Graze Cocoa Cookies 21 30% Graze Lemon Almond Cookies 19 36% Graze Oatmeal and Cinnamon Cookies 20 33% Correct as of August 2020 .

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Proximate Composition of Ten Types of Biscuits and Their Susceptibility to Tribolium Castaneum Herbst (Tenebrionidae: Bostrichidae) in Nigeria
Food Science and Quality Management www.iiste.org ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol.14, 2013 Proximate Composition of Ten Types of Biscuits and their Susceptibility to Tribolium castaneum Herbst (Tenebrionidae: Bostrichidae) in Nigeria Abdulrasak Musa* Titilope Lawal Entomology Unit, Department of Crop Protection, University of Ilorin, P.M.B.1515, Nigeria *E-mail of the corresponding author: [email protected] Abstract Ten biscuit types namely Tea, Digestive, Butter Scotch, Cream Cracker, Coaster, Fibre Plus, Shapes, Gin-Gin, Cabin and Crunchy were examined for their proximate composition and susceptibility to Tribolium castaneum Herbst. The biscuit samples had proximate composition ranging from 4.9 - 5.5% moisture content, 8.6 - 12.0% crude protein, 3.4 – 4.8% ash, 15.4 – 24.0% fat, and 55.4 – 64.0% carbohydrate and 2.09 - 2.81% crude fibre. Assessment of the biscuit types for susceptibility test was based on percentage adult mortality, mean number of adult emergence and percentage weight loss. Results showed that there were significant differences (P<0.05) in the parameters studied. Fibre Plus biscuit had significantly (p<0.05) lower mortality of T. castaneum adults, higher level of adult emergence and the most weight loss of 53.0% as a result of insect infestation within 120 days after infestation. Results showed that the biscuits were susceptible to T. castaneum infestation particularly if not properly packaged or preserved. Apart from proper preservation, biscuits should be supplemented with protein-rich diets to meet the nutritional needs of consumers. Keywords: Composition, emergence, mortality, susceptibility, weight loss, T. castaneum 1.
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Biscuit Investigation Dominic Carried out an Investigation at Home to See How Quickly Different Biscuits Would Dissolve When Dunked in a Cup of Tea
Name: Class: Date given: Date due in: Biscuit Investigation Dominic carried out an investigation at home to see how quickly different biscuits would dissolve when dunked in a cup of tea. Here is a photograph of the equipment he used. 1a. Draw a labelled diagram to show how you would conduct this investigation in a lab using scientific equipment. 1b. Choose three pieces of equipment you have included and explain why you chose each one. 1: 2: 3: Page 1 of 3 Biscuit Investigation 2a. What was the independent variable in Dominic’s investigation? 2b. What was the dependent variable in his investigation? Here are the results that Dominic has collected: Plain digestive biscuit took 35 seconds; rich tea took 2 minutes 19s; chocolate chip cookies took 46 secs; ginger nut biscuit took 2 min 13 sec; oat biscuit took 63 seconds. 3a. Present Dominic’s data in a suitable table. 3b. What type of data is the time taken? 4. Draw a suitable graph of Dominic’s results. Make sure you include: • Labelled axis with units • Appropriate scales • Accurately plotted data • A title Page 2 of 3 Biscuit Investigation Page 3 of 3 Biscuit Investigation Answers 1a. Draw a labelled diagram to show how you would conduct this investigation in a lab using scientific equipment. clamp biscuit beaker thermometer retort stand hot water tripod 1b. Choose three pieces of equipment you have included and explain why you chose each one. 1: balance – to measure biscuit mass 2: thermometer – monitor the temperature of the water 3: timer – to record the time more accurately (milliseconds) 2a.
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Food First and Snack Ideas to Boost Your Calorie Intake
Snack ideas to boost your calorie intake Department of Nutrition and Dietetics Information for you Approximately 100 calories: • Potato scone with butter • 150 millilitres (ml) or a quarter pint of • Fruit corner type yoghurt (200g pot) full cream milk • Pancake with butter and jam • 150 grams (g) of whole milk yoghurt Approximately 250 calories: • Mini Swiss roll • Small scone with butter • Fully coated chocolate biscuit • Jam doughnut • Shortbread finger • Two oatcakes with butter and cheese • One digestive biscuit • Ring doughnut • Two rich tea biscuits • Ginger cake with butter Approximately 150 calories: • Ready-to-eat rice pudding (200g pot) • 150g of thick and creamy yoghurt Approximately 300 calories • Crumpet and butter • Scone with butter and jam • Chocolate coated ice cream block • 50g chocolate bar • Ready-to-eat custard (150g pot) • Two digestive biscuits with butter and • Ready-to-eat rice pudding (150g pot) cheddar cheese ND15-004-CC/PIL18-0007 • Ready-to-eat mousse (145g pot) • Sandwich with two slices of bread, butter • Pancake with butter and cold meat Approximately 200 calories: • Fruitcake with butter • Two scoops of dairy ice cream Approximately 400 calories • Crumpet with butter and jam • Half pint of fortified milk • 30g of cereal with 100ml full fat milk Recipe: half pint of full cream milk, and add two tablespoons dried milk powder. • Two cream crackers with butter and cheddar cheese Milkshake • Two digestive biscuits with butter Recipe: half pint of full cream milk with two • Small pot of trifle tablespoons of milkshake powder. Add one scoop of ice cream. • Two oatcakes with butter • Fruit malt loaf with butter Visit our website: www.nhsaaa.net All our publications are available in other formats Follow us on Twitter @NHSaaa Find us on Facebook at www.facebook.com/nhsaaa Food first Are you losing weight without trying? Are you eating and drinking less than usual? If so, here’s some important changes you can make: Try and use one pint of whole milk a day.
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No bake kiwi cheesecake What can I do with a clementine? To make the crust, mix 12tsp of crushed digestive biscuits, 1sp of melted Watercress, sardine and clementine salad butter and 2tbsp of sugar together until well blended. Fill into a mini cheese cake pan and press down firmly. Bake for 5 minutes at 180̊C or gas mark 4. You will need: zest and juice of 1/2 lemon, 1 tablespoon olive oil, coarse salt and pepper, 2 cups watercress sprigs, 1/4 small red onion (sliced), 1 tbsp Allow to cook completely. fresh tarragon, 2 peeled clementines (sliced) , 1 (100g) can olive-oil packed For the cheesecake, beat 225g of icing sugar and 225g of cream cheese to- sardines, 3 tbsp toasted pumpkin seeds, vinaigrette. gether until light and fluffy. Beat 250ml of whipping cream separately until Whisk the lemon zest and juice with olive oil. Season with salt and soft peaks form. Mix the two together and add 1tsp of vanilla essence. Fill pepper on top of the digestive biscuit base and allow to chill for 2-3 hours. Arrange the watercress, red onion and tarragon on a platter For the topping, cook 2 kiwis (peeled and chopped) with 2tbsp of sugar and Top with clementine slices, drained sardines and pumpkin seeds. then blend in a blender. Allow to cool slightly and then add 1bsp of gelatin. Season with salt and pepper and drizzle with vinaigrette. Mix until it thickens and then spoon over the cheese cakes. Serve chilled. Makes 12 servings. #RHFoodandDrink#RHFoodandDrink RHFoodandDrink .
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Utilization of Cashew Kernel Meals in the Nutritional Enrichment of Biscuit
African Journal of Food Science Vol. 3(10). pp. 316-319, October, 2009 Available online http://www.academicjournals.org/ajfs ISSN 1996-0794 © 2009 Academic Journals Full Length Research Paper Utilization of cashew kernel meals in the nutritional enrichment of biscuit S. O. Aroyeun Crop Processing and Utilization Division, Cocoa Research Institute of Nigeria, PMB 5244, Ibadan, Nigeria. E-mail: [email protected]. Accepted 2 September, 2009 A study was carried out on the utilization of cashew kernel meals (CKM) in the nutritional enrichment of biscuit. The biscuits were prepared from blends of soft wheat flour (SWF) and cashew kernel meals (CKM). The different ratios of SWF to CKM used were (A) 100: 0, (B) 90:10, (C) 85:15, (D) 75:25 and (E) 50:50 respectively. The digestive biscuit (DB) bought at the open market served as reference sample. The different biscuits produced were nutritionally analyzed. It was observed that all the samples contained desirable proportions of protein (14.3 - 28.6%), fat (16.21 - 29.62%) and digestible carbohydrates (33.48 - 64.66%). Protein contents, fat, ash and crude fibers increased with increase in CKM. Sensory evaluation results indicated that all the biscuits had high sensory ratings for all the attributes evaluated. There were significant differences among all the samples and the reference biscuit (DB) at p < 0.05 in taste, colour and flavour while samples A and B were not significantly different in terms of crispness and texture from the reference digestive biscuit (DB). The general acceptability showed DB > B > A > C > D > E. Key words: Biscuit, cashew kernel meal, nutritional enrichment, utilization.
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Mrs Blumenthal's Cheesecake
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Palm Free Digestive Biscuit Crumb | British Bakels
www.britishbakels.co.uk PALM FREE DIGESTIVE BISCUIT CRUMB OVERVIEW Palm Free Digestive Biscuit Crumb is the quick and easy way to prepare good quality bases for Cheesecakes and desserts. EASY TO PREPARE Simply requires the blending of Palm Free Digestive Biscuit Crumb with either melted butter or margarine and mixing for a few minutes. For a crumblier base, the ratio of biscuit crumb to fat can be increased to suit individual requirements. USAGE See recipe. INGREDIENTS Wheat Flour, Sugar, Vegetable oil, Invert Sugar Syrup, Raising Agent (E500ii), Salt www.britishbakels.co.uk PACKAGING Code Size Type Palletisation 562030 10kg Bag 75 NUTRITIONAL INFORMATION Type Value Fat (g) 14.0 Fat (of which saturates)(g) 1.0 Available Carbohydrate (g) 73 Carbohydrate (of which saccharides)(g) 21.0 Protein (g) 7.5 Sodium (g) 1.0 METHOD Group 1 Ingredient KG % Palm Free Digestive Biscuit Crumb 1.000 100.00 Melted butter/margarine 0.200 20.00 Total Weight: 1.200 DESCRIPTION 1. Mix the ingredients together until the melted butter has been completely absorbed. 2. The recommended usage is 100- 125 g per 8" flan ring. This quantity can be varied to suit individual requirements. 3. For a firm base, press down crumbs using the back of a spoon. ADDITIONAL INFORMATION All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use.
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Quality Characteristics of Biscuits Made from Wheat and African Breadfruit (Treculia Africana)
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Snack Ideas to Boost Your Calorie Intake
All of our publications are available in different languages, larger print, braille (English only), audio tape or another format of your choice. Tha gach sgrìobhainn againn rim faotainn ann an diofar chànanan, clò Snack ideas to boost nas motha, Braille (Beurla a-mhàin), teip claistinn no riochd eile a tha sibh airson a thaghadh. your calorie intake Information for patients Patient’s name: Dietitian’s name: Dietitian’s contact details: 0800 169 1441 Tell us what you think... You have been advised by your dietitian to increase your If you would like to comment on any issues raised by this document, please complete calorie intake by taking snacks between your meals. this form and return it to: Communications Department, 28 Lister Street, Crosshouse Hospital, Crosshouse KA2 0BB. You can also email us at: [email protected] or [email protected]. If you provide your contact details, we will acknowledge your comments and pass them to the appropriate departments for a response. Your dietitian has recommended you include Name ______________________________________________________ calories from snacks. Please choose any snacks from Address ______________________________________________________ the following pages to make up this amount. ______________________________________________________ Comment ______________________________________________________ ______________________________________________________ Visit our website: www.nhsaaa.net Compiled by Department of Nutrition and Dietetics Last reviewed: July 2018 All our publications
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Digestive Biscuit Crumb | British Bakels
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