تکنولوژی مواد غذایی- فراورده ‎های قنادی و شکلات
The effect of Nigella sativa oil on physicochemical, antioxidant properties, and shelf life of savory cake

VASANTHAKUMARI p؛ SABA FATHIMA

مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 02 مرداد 1401

https://doi.org/10.22101/JRIFST.2022.342704.1360

چکیده
  This work was undertaken to develop a novelly formulated cake substituted with the cold-pressed Nigella Sativa oil and evaluate their nutritional properties namely Carbohydrate, Protein, Fat, Ash, Moisture, Energy, physicochemical properties, antioxidant activity, and shelf life of the savory cake. The formulated savory cakes in different proportions in ranges from 2.5-10% along with butter (SC1-2.5%, SC2-5%, SC3-7.5%, and SC5 -10 %) as best suited for the recipe and without adding Nigella Sativa oil as taken control (SC0-0%). (Results revealed that nutritional properties of carbohydrate, protein, ...  بیشتر