Effect of Nigella sativa Meal Protein Isolates Supplementation on the Physical and Sensory Characteristics of Cookies During Storage
DOI:
https://doi.org/10.3923/pjn.2013.521.528Keywords:
Nigella sativa, physical parameters, protein isolates, sensory evaluationAbstract
The mandate of current study was to explore the supplementation effect of Nigella sativa meal protein isolates in wheat flour for the development of low cost protein dense cookies in order to reduce the threat of protein energy malnutrition. The cookies diameter, thickness and spread factor indicated significant differences among treatments however, non-momentous effect was observed due to storage. The mean values for spread factor of cookies T0, T1, T2, T3, T4 and T5 were 37.56±0.18, 36.07±0.62, 35.08±0.20, 34.68±0.28, 32.28±0.13 and 30.84±0.12, respectively. The highest color scores 7.18±0.21 were assigned to T0 (control) followed and lowest to T5 (6.15±0.32). In case of flavor, the highest score 7.08±0.26 was attained by T0 whereas the lowest was assigned to T5 6.20±0.19. Similarly, the maximum overall acceptability scores 7.14±0.17 were assigned to T0 whilst, the minimum 6.19±0.21 for T5. Overall acceptability scores gradually declined from 6.98±0.35 to 6.52±0.44 during storage.
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Copyright (c) 2013 Asian Network for Scientific Information
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.
