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Sensory And Biological Evaluation Of Biscuits Supplemented With Black Cumin (Nigella Sativa L.) And Its Extracts
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Abstract: In this study a black cumin seed was chosen as one of natural herbal seeds because it has many therapeutic properties and food applications. Therefore black cumin was used in three types as follows: - whole meal of black cumin seeds or low- fat black cumin flour and black cumin oils for producing healthy biscuit by replacing wheat flour 72% extraction at levels of 5, 7.5, and 10 % by either whole meal of black cumin or low fat black cumin flour, or by replacing corn oil used to make control biscuit with black cumin oil at substations level of 50, 75 and 100% .The Statistical analysis of the obtained data of the organolyptical evaluation showed that biscuit supplemented with 5% whole meal of black cumin seeds flour or 5% low- fat black cumin flour or 50% black cumin oil had the slight significant difference compared with control biscuit, therefore they were chosen to be evaluated chemically and biologically. The results of chemical evaluation showed that biscuits supplemented with 5% whole meal of black cumin had the highest value of fat content (17.8%) and crude fibre content (2.36%), while biscuits supplemented with 5% low-fat black cumin flour had the highest value of protein content (10.89%) and ash content (0.90%) and the biscuit supplemented with 10% of black cumin oil was nearly the same contents of control biscuits, its contained 16.14% fat, 0.95% crude fibre,9.42% protein, 0.8% ash and 72.69% total carbohydrate and the control biscuit was recorded for the same value respectively 16.06, 1.1, 9.5, 0.78 and 72.56 %. The biological evaluation was conducted for two groups of rats 30 rats each the first group was kept as normal rats, and the second group was injected with alloxan to induce diabetic animals and both of them divided into 5 sub group 6 rats each, and fed the experimental diet for 30 days. The results showed that all sub groups of normal rats fed on supplemented biscuits having improvement in food efficiency, PER, B.V, and HDL cholesterol however its decrease on total triglycerides, total lipids, total cholesterol, LDL cholesterol, risk ratio, LDL/HDL ratio, creatinine and albumin on blood serum for normal rats compared with sup group of normal rats fed on un supplemented biscuits but there is no significant difference for the most previous parameter for normal rats fed on basal diet. While all sub groups of diabetic rats fed on supplemented biscuits having improvement in food efficiency, PER, B.V, and HDL cholesterol however its decrement on total triglycerides, total lipids, total cholesterol, LDL cholesterol, risk ratio, LDL/HDL ratio urea, creatinine, and albumin on blood serum of diabetic rats compared with sup group of diabetic rats fed on basal diet or fed on un supplemented biscuits. So it could be recommended that incorporation of black cumin seeds or its extracts’ on bakery products to produce healthy bakery products having high biological value especially diabetic and hypercholesterolemia patients.
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| Publication year |
2008
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| Pages |
579-599
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| Availability location |
معهد بحوث تكنولوجيا الاغذية-9ش الجامعة-الجيزة
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| Availability number |
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| Organization Name |
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| City |
الزقازيق
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| serial title |
المجلة العلمية للبحوث التطبيقية
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Agris Categories |
Nutrition programmes
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AGROVOC
TERMS |
Biscuits.
Evaluation.
Extracts.
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| Proposed Agrovoc |
حبة البركة;
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| Publication Type |
Journal
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