Effect of Nigella sativa Meal Protein Isolates Supplementation on the Physical and Sensory Characteristics of Cookies During Storage

Abstract

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.