SANDAK, R. (2002). UTILIZATION OF DEFATTED BLACK CUMIN AND ITS EXTRACT AS NATURAL ANTIOXIDANTS TO KEEPING QUALITY OF CAKE DURING STORAGE. Egyptian Journal of Agricultural Research, 80(3), 1263-1276. doi: 10.21608/ejar.2002.312654
RAFAT N. SANDAK. "UTILIZATION OF DEFATTED BLACK CUMIN AND ITS EXTRACT AS NATURAL ANTIOXIDANTS TO KEEPING QUALITY OF CAKE DURING STORAGE". Egyptian Journal of Agricultural Research, 80, 3, 2002, 1263-1276. doi: 10.21608/ejar.2002.312654
SANDAK, R. (2002). 'UTILIZATION OF DEFATTED BLACK CUMIN AND ITS EXTRACT AS NATURAL ANTIOXIDANTS TO KEEPING QUALITY OF CAKE DURING STORAGE', Egyptian Journal of Agricultural Research, 80(3), pp. 1263-1276. doi: 10.21608/ejar.2002.312654
SANDAK, R. UTILIZATION OF DEFATTED BLACK CUMIN AND ITS EXTRACT AS NATURAL ANTIOXIDANTS TO KEEPING QUALITY OF CAKE DURING STORAGE. Egyptian Journal of Agricultural Research, 2002; 80(3): 1263-1276. doi: 10.21608/ejar.2002.312654
UTILIZATION OF DEFATTED BLACK CUMIN AND ITS EXTRACT AS NATURAL ANTIOXIDANTS TO KEEPING QUALITY OF CAKE DURING STORAGE
Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Egyptian black cumin (NigeHa saliva L.,) (balady) seeds and its detailed meal were analyzed. Crude protein, crude fat, crude fiber, ash and total carbohydrates were 22.37, 35.42 , 8.25. 4.53 and 29.43 % respectively, in the seeds and 32.30. 4.26, 9.75, 5.82 and 47.87 %, respectively, in the defatted meal. Amino acid profile of defatted meal revealed that the major amino acid is glutamic acid 19.75 g / 1009 protein. The essential amino acids content represent 39.15 9/ 100g protein and leucine 7.13 g/ 1009 protein is the dominant amino acid. Detatted black cumin meal was treated by ethanol (70%) followed by acetone and ethyl acetate to extract flavonoid and phenolic compounds as natural antioxidant. Flavonoid (kaempherol, quercetin. myricetin, rutine, cosmosiin and astragelin) and phenolic (ellagic and p - cumaric acids) were isolated and identified by paper chromatographic technique. Natural and synthetic (BHT) antioxidants were added separately to cake at 100,200 and 300 ppm levels. Its defatted meal was added at the levels of 5, 10 and 15%. Cakes were stored at room temperature and every two days, peroxide value was determined in the extracted lipids. The results showed that the natural and synthetic antioxidants at 200 and 300 ppm levels retarded the oxidation of lipids during storage. Also, its defatted meal at level 15% was effective. Whereas, the sensory evaluation showed that cakes containing natural antioxidant had higher panel scores. The detailed meal at 5% level gave the best color and at 10 and 15% levels gave the best cake taste.
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