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Nigella sativa L. fixed oil supplementation improves nutritive quality, tocopherols and thymoquinone contents of cookies

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Abstract:

PurposeNigella sativa L. (black cumin) has a unique nutritional profile that can be employed in food formulation to improve health of consumers. Black cumin is already used in traditional medicines in Pakistan to treat various maladies like diabetes mellitus, gastrointestinal disorders, and as immune booster. The core objective of the present research study is to explore the role of black cumin fixed oil (BCFO) as a functional ingredient in cereal-based bakery products. Design/methodology/approach ‐ The BCFO was supplemented in cookies' formulations and impact on nutritive quality, tocopherols and thymoquinone contents was studied. Findings ‐ The results indicated that addition of fixed oil influenced the physical characteristics of cookies significantly. Chemical attributes varied non-significantly, but oxidative stability of the cookies was improved as indicated from decreased peroxide (POV) and TBA value. Gradual increase in BCFO in cookies formulations increased the amounts of total tocopherols significantly from 9.85 ± 0.392 to 53.19 ± 1.689?mg/kg-oil. BCFO addition significantly enhanced a-, ß-, ?-, d-tocopherols i.e. 8.80±0.630 to 32.19±1.410, 0.96±0.035 to 3.47±0.114, 0.09 ± 0.000 to 14.98 ± 0.520, 0.00 ± 0.000 to 2.55 ± 0.127?mg/kg-oil, respectively. Likewise, thymoquinone contents were recorded highest in cookies containing 5.0 @ BCFO (7.25 ± 0.482?mg/100?g) as compared to control. Moreover, cookies containing fixed oil @ 4% rated better on hedonic scale as compared with control by the trained taste panel during sensory evaluation. Originality/value ‐ The results of present research paved the way for the commercial applications of BCFO especially in cereal-based products. Moreover, present intervention heightened the prospects of using black cumin seed oil in different food products that may produce healthy impact on end consumers.

Keywords: Black cumin; Cereal foods; Chemical properties of materials; Edible oils; Fixed oil; Food products; Phytochemicals; Quality improvement; Sensory evaluation; Thymoquinone

Document Type: Research Article

DOI: http://dx.doi.org/10.1108/00070701211241563

Publication date: June 29, 2012

mcb/070/2012/00000114/00000007/art00006
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