Abstract:
Effect of addition black cumin oil on the chemical (water, ash, fat, protein, carbohydrate, peroxide value) characteristics and sensory (flavour, taste, texture, overall) characteristics of cake product were investigated. The oil of cake was substituted added with 0% (A), 10% (B), 5% (C) and 2. 5% (D) black cumin oil. The result showed that highest moisture content (19.5%) in sample B was decreased during storage and protein content was found (15.5%) in sample D, while acidity and peroxide value were affected by the addition of cumin oil and storage period then record (0.6%) and (4.0%) respectively in all samples of cake. The sensory characteristics, panelist gave the high score for cake in sample B which was added 0.05% nigella sativa oil, for appearance (4.3%), taste (4.0), texture (4.2), flavour (4.3) and overall acceptability (4.3). The study recommended the use of cumin oil by 10% of other oils in the cake industry, as it helped to preserve the product and the best sensory acceptance.
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