International Journal of Chemistry Studies


ISSN: 2581-348X

Vol. 3, Issue 4 (2019)

Utilization of Black cumin seed (Nigella Sativa L.) fractions on quality characteristics of cookies

Author(s): Boghani AH, Sawate AR, Kshirsagar RB, Patil BM
Abstract: Black cumin (Nigella sativa L.) locally known as “Kalonji” is a good source of nutritionally essential components. Black cumin seeds have been used as herbal medicine by various cultures and civilizations to treat and prevent a number of diseases. Black cumin seed fixed oil contains appreciable quantities of unsaturated fatty acids, especially polyunsaturated fatty acids. In present investigation, the efforts were made to study the effect of incorporation of different levels of black cumin seeds fraction in preparation of cookies so as to enhance its nutritional, organoleptical and nutraceutical properties. The results revealed that black cumin fixed oil incorporation in cookies enhances the sensorial as well as physico-chemical properties of cookies up to standard level. The results are more promising in the samples containing black cumin fixed oil. The crude fibre and protein content of prepared cookies were present in high amount as well as total tocopherol content was in sufficient quantity.
Pages: 33-38  |  175 Views  41 Downloads
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