Proximate and sensory analysis of wheat bread supplemented with Nigella sativa oil and Nigella sativa extract

Palwasha Khalil

doi:10.19045/bspab.2021.100122

Abstract

Wheat is one of the important food crops worldwide while wheat bread is the most commonly consumed form of it in different populations. As Nigella sativa is rich in several phytochemicals that possess disease preventive properties hence, the proximate and sensory analysis of the breads supplemented with Nigella sativa extract and oil have been discussed in this study. Nigella sativa is one of the famous medicinal plants that has been used for treatment of various illnesses in different parts of the world. Compositional analysis revealed that Nigella sativa extract supplemented bread contains 14.75% moisture content, 10.32% crude fat content, 4.40 % ash and 3.55 % crude fiber, 11.89% crude protein and 55.09% Nitrogen Free Extract (NFE). In comparison, analysis of Nigella sativa oil supplemented revealed that it contains 14.23%, moisture content, 10.53% crude fat content, 4.10% ash and 3.20 % crude fiber, 11.79% crude protein and 56.15% NFE. Sensory evaluation was evaluated using 9 points-hedonic scale. Maximum score for overall acceptability was recorded for Nigella sativa extract fortified bread. In the meantime, the requests for wheat-based items with value addition are developing quickly in the previous couple of decades, as customers understood that eating foods with medical advantages is superior to taking medicine. The breads fortified with Nigella sativa will not only meet the consumer demands in terms of sensory attributes but might also aid in improving their health. Keywords: Bread; Food fortification; Nigella sativa; Proximate composition; Sensory attributes http://dx.doi.org/10.19045/bspab.2021.100122

Highlights

Refined wheat flour (900gm) was used for all types of bread formulations while breads supplemented with Nigella sativa oil or Nigella sativa extract were prepared by replacing corresponding amount of wheat flour in the formulation (0.3% of flour for black seed powder extract enriched bread) and 0.875% of flour for black seed oil enriched bread)
The (Table 1) shows the result of sensory evaluation with mean and standard deviation differences of three breads made with plain flour, Nigella sativa extract and Nigella sativa oil
Nigella sativa oil supplemented bread have shown an intermediate mean score (7.00 ± 0.82) for overall acceptability by the panel, In the current study bread B (8.14±0.90) showed the best in taste followed by bread C (6.86±0.90) and the lowest taste values was found in the control bread group (5.71±0.76).Textures determine the quality of the product

Summary

Introduction

The (Table 1) shows the result of sensory evaluation with mean and standard deviation differences of three breads made with plain flour, Nigella sativa extract and Nigella sativa oil. The differences in the composition of Nigella sativa extract and Nigella sativa oil made breads different in taste, texture, appearance, odour as well as overall acceptability.

Results

Conclusion