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Pakistan Journal of Nutrition
  Year: 2012 | Volume: 11 | Issue: 10 | Page No.: 910-915
DOI: 10.3923/pjn.2012.910.915
Utilization of Nigella sativa L. Essential Oil to Improve the Nutritive Quality and Thymoquinone Contents of Baked Products
M. Tauseef Sultan, Masood Sadiq Butt, Atif Nisar Ahmad, Naveed Ahmad, Muhammad Amanullah and Rizwana Batool

Abstract:
Nigella sativa L. (Black cumin) is important medicinal plant and hold religious importance too. The core objective of present research study was to utilize Black Cumin Essential Oil (BCEO) as functional ingredients to improve the nutritive quality and thymoquinone contents of cereal-based bakery products. The results indicated that addition of essential oil influenced the physical and chemical characteristics of cookies non-significantly. Thymoquinone contents of cookies were highest in cookies containing 0.3% BCEO (7.25±0.482 mg/100 g) as compared to control (0.0 mg/100 g). Additionally, BCEO improved the oxidative stability of the cookies as indicated from decreased Peroxide Value (POV) and TBA value. Moreover, progressive increase in essential oil in cookies formulation didn’t confer any deleterious impact on overall acceptability and judged by the trained taste panel during sensory appraisal. Present research investigation brightened the prospects of using black cumin essential oil in different food products that may produce healthy impact on end consumers.
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How to cite this article:

M. Tauseef Sultan, Masood Sadiq Butt, Atif Nisar Ahmad, Naveed Ahmad, Muhammad Amanullah and Rizwana Batool, 2012. Utilization of Nigella sativa L. Essential Oil to Improve the Nutritive Quality and Thymoquinone Contents of Baked Products. Pakistan Journal of Nutrition, 11: 910-915.

DOI: 10.3923/pjn.2012.910.915

URL: https://scialert.net/abstract/?doi=pjn.2012.910.915

 
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