Rheology of milled black cumin ( Nigella sativa L.)

Abstract

Black cumin (Nigella sativa L.) paste is a local food in the Middle East, which is produced from dehulled black cumin seeds. The rheological properties of a commercial black cumin paste in the temperature range of 5–40 °C have been studied. Shear-thinning flow behavior with a yield stress was observed for the samples tested. The Herschel-Bulkley model described well the flow curves of the black cumin pastes at different temperatures. It was found that the yield stress, the consistency coefficient, and the flow behavior index decrease with temperature. As far as the effect of steady shearing on the rheological properties of black cumin paste is concerned, the structural kinetic approach was used to predict the thixotropic behavior. It was found that the thixotropic behavior of black cumin paste increases with increasing shear rate and is mitigated by increasing temperature. The completely destructed black cumin paste flow curves were also measured after subjecting the samples to a high shear rate for 2 h. The flow curves of the completely destructed samples were modeled well by the Herschel-Bulkley model. A comparison between the fresh and the completely destructed black cumin paste results at different temperatures revealed that there was a systematic difference, such that the completely destructed paste showed lower yield stress and flow behavior index, and showed a greater consistency coefficient.