Development of cookies incorporated with black seed (Nigella sativa) oil

Abstract

This research aimed at developing and analyzing the physicians chemical and sensory properties of cookies incorporated with black seed (Nigella sativa) oil. Black seed oil is a rich source of polyunsaturated fatty acids, tocopherol and bio active molecules.
The method involved a four formulation design that generate 5 ml, 10 ml, 15 ml, and 20 ml black seed oil with whey protein powder used for cookies along with whole wheat flour.
Sensory attributes and overall acceptability were measured separately using thirty in trained panelists with five point hedonic scale and selected the best formula with higher consumer acceptance. Quality attributes of selected sample was evaluated by conducting proximate analysis (Moisture %, crude fat %, crude protein %, Ash % and Sugar content)
and microbial analysis. cookie incorporated with black seed (Nigella sativa) oil ( T1-233) acquired the highest sensory acceptance.
Proximate analysis carried out according to the AOAC procedures revealed that the crude fat content 19.14 ± 0.04, crude protein content 8.75 ± 0.03, moisture content 3.19 ± 0.02, Ash content 1.91 ± 0.01, and sugar content 9.10 ± 0.01 were in the acceptable limits. The yeast & mold and TPC were no detected in T1-233 cookie sample. It can be concluded that, cookie incorporated with 5 ml black seed oil ( T1-233) were maintained best sensory attributes and proximate parameters in 3 weeks of storage life without adding any artificial preservatives.