M. Tauseef Sultan
Department of Food and Horticultural Sciences, Bahauddin Zakariya University, Multan, Pakistan
Masood Sadiq Butt
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Atif Nisar Ahmad
Faculty of Veterinary Sciences, Bahauddin Zakariya University, Multan, Pakistan
Naveed Ahmad
Department of Fermentation Engineering, South China University of Technology, China
Muhammad Amanullah
Department of Statistics, Bahauddin Zakariya University, Multan, Pakistan
Rizwana Batool
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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 didnt 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
DOI: 10.3923/pjn.2012.910.915
URL: https://scialert.net/abstract/?doi=pjn.2012.910.915
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