Utilization of Nigella sativa L. Essential Oil to Improve the Nutritive Quality and Thymoquinone Contents of Baked Products

Authors

  • 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

DOI:

https://doi.org/10.3923/pjn.2012.910.915

Keywords:

Black cumin, essential oil, phytochemicals, sensory appraisal, thymoquinone

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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Published

15.09.2012

Issue

Vol. 11 No. 10 (2012)

Section

Research Article

License

Copyright (c) 2012 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Sultan, M. T., Butt, M. S., Ahmad, A. N., Ahmad, N., Amanullah, M., & Batool, R. (2012). Utilization of Nigella sativa L. Essential Oil to Improve the Nutritive Quality and Thymoquinone Contents of Baked Products. Pakistan Journal of Nutrition, 11(10), 910–915. https://doi.org/10.3923/pjn.2012.910.915

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