این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۴، شماره ۴، صفحات ۱۱۴۹-۱۱۶۰
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Antioxidant Properties of Nigella Sativa L. Oil in Muffin Cake Formulation: Physicochemical, Mechanical, and Techno-functional Analysis
چکیده انگلیسی مقاله Nigella Sativa L. Oil (NSO) serves as a significant source of bioactive compounds and antioxidants, potentially contributing to improved global health when incorporated into baked goods. Its role is vital in evaluating product quality, extending shelf life, and preventing oxidation. This research investigated cakes formulated with reduced shortening, replacing fat with 25%, 50%, 75%, and 100% cold-pressed NSO. The study assessed the impact of NSO on rheological and physicochemical characteristics, including moisture content, peroxide value, Free Fatty Acids (FFA), pH, fatty acid composition, the inhibition rate of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals, and Total Phenolic Compounds (TPC). Findings revealed that TPC and DPPH inhibition rates increased with higher oil concentrations, reaching a maximum of 1065.81 mg/g of GA/kg in the 100% NSO sample. Statistically significant differences (p < 0.05) were observed in peroxide value, FFA, and pH compared to the control. Color parameters L* and b* exhibited a decline with the increase in NSO content. Fatty acid analysis indicated a reduction in saturated fatty acids, such as palmitic acid, alongside an increase in beneficial unsaturated fatty acids, including linoleic and oleic acids, at elevated NSO levels. Consequently, cold-pressed NSO showcases substantial nutritional benefits, containing 49.7% linolenic acid and 27.03% oleic acid, positioning it as a valuable functional ingredient in the food industry while enhancing both texture and flavor quality.
کلیدواژه‌های انگلیسی مقاله muffin cake,Nigella sativa L. seed oil,Antioxidant Activity,Fatty acid profile
نویسندگان مقاله Shiva Vedaei |
Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, I.R. IRAN

Aazam Aarabi |
Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad, I.R. IRAN

Arash Dara |
Department of Green Technologies in Food Production and Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, I.R. IRAN

نشانی اینترنتی https://ijcce.ac.ir/article_721145_5244bd10f4a6573b2091c51f53be3232.pdf
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده
نوع مقاله منتشر شده
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات