Utilization of black seeds meal for bakery products preparations | ||||
| International Journal of Family Studies, Food Science and Nutrition Health | ||||
| Volume 3, Issue 2, December 2022, Page 126-152 PDF (1.04 MB) | ||||
| Document Type: Original Research | ||||
| DOI: 10.21608/ijfsnh.2022.268824 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Hossam M. Abo-Taleb; Ebtehal A. El.kholany; Ayat .E. Rizk | ||||
| Department of Special Foods and Nutrition Food Technology Research Institute, Agricultural Research Centre, Giza, E | ||||
| Abstract | ||||
| Nigella sativa was chosen as one of the natural herbal seeds. Due to its effective medicinal properties. They can be used by replacing 2.5, 5, 7.5 and 10% proportions of wheat flour for preparing healthy pan bread and flat bread. The sensory evaluation data were statistically analyzed, and the results showed that the pan and flat bread that was replaced with 7.5% low-fat black seed powder had a slight significant difference in the comparison. The aim of this study is to benefit from the addition of black seed in bread products because it contains natural antioxidants and antibacterial that affect the quality of bread. The variables studied were organoleptic assessment (crust colour, crumb colour texture, taste, odour, general acceptability), resulting bread shelf life and flatness. The results indicated that the addition of black seed powder led to a slight increase in the fibre and protein content and had a slight effect on the fat and ash content. It also improved the strength. its durability. and freshness of pan and flat bread, during storage compared to control. | ||||
| Keywords | ||||
| Black seed meals; low fat; pan bread; flat bread | ||||
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