The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake

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 2.50 to 10% along with butter (SC1-2.50, SC2-5, SC3-7.50, 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, fat, ash, moisture and energy of various concentrations of savory cake were reported significant differences (P<0.001) as compared to the control. The hardness of savory cakes increases even as the texture profile decreases with the continuing increase of Nigella Sativa oil. Color parameters, L*and a* values of the savory cake were decreased with the increase in the Nigella Sativa oil level. Scanning electronic microscopy reported the spongy structure of savory cake which dominance to increase in expansion ratio. The increased amount of Nigella Sativa oil in the dough formulation resulted in higher antioxidant properties in the final product and reduced lipid peroxidation. Sensory values were reported significantly increased in their acceptance among the savory cakes as compared to the control. The SC3 sample was observed to be most acceptable to sensory panelists towards the formulated cake. Based on the present work, Nigella Sativa oil-based baked products have good potential for consumer receipt, and health-promoting snacks, especially for diabetes patients.