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Physicochemical and Antioxidant Properties of Pizza Dough-base Enriched with Black Cumin (Nigella sativa) Extracts

[ Vol. 15 , Issue. 5 ]

Author(s):

Muhammad J. Iqbal, Masood S. Butt, Iqra Saeed and Hafiz A.R. Suleria*   Pages 508 - 516 ( 9 )

Abstract:


Background: Changing lifestyles have paved the way towards various physiological dysfunctions. Phytochemicals derived from spices are being widely utilized in diet from ancient times to fight against these physiological dysfunctions owing to their therapeutic potential and high pharmacological activities.

Method: The current investigation was an attempt to explore the antioxidant potential, physicochemical, and sensory properties of black cumin (Nigella sativa) enriched pizza base that was developed by using conventional and supercritical extracts.

Results: It was observed that the texture of product becomes harder during storage from 4.36±0.16 to 4.71±0.17 kg force. Nonetheless, supercritical extract pizza base got better hedonic scores compared to other treatments. Antioxidant potential of pizza base enriched with supercritical extracts (Total Phenolic Content 108.08±4.88 mg GAE/100g) was also better than control and conventional solvent extract enriched treatment as 63.24±3.03 and 95.34±3.66 mg GAE/100g, respectively.

Conclusion: Conclusively, the results depicted that pizza base containing supercritical extract exhibited superior physiochemical, hedonic and antioxidant properties.

Keywords:

Antioxidant potential, nutraceutical and total phenolic contents, Nigella sativa, physicochemical, physiological dysfunctions, supercritical.

Affiliation:

National Institute of Food Science & Technology, University of Agriculture, Faisalabad, National Institute of Food Science & Technology, University of Agriculture, Faisalabad, National Institute of Food Science & Technology, University of Agriculture, Faisalabad, UQ School of Medicine, The University of Queensland, Brisbane QLD 4072



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