Journal article

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

Muhammad J Iqbal, Masood S Butt, Iqra Saeed, Hafiz AR Suleria

CURRENT NUTRITION & FOOD SCIENCE | BENTHAM SCIENCE PUBL LTD | Published : 2019

Abstract

Background: Changing lifestyles have paved the way towards various physiological dysfunctions. Phyto chemicals 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. Methods: 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, supercrit..

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University of Melbourne Researchers

Grants

Awarded by Higher Education Commission, Pakistan under Pak-US Science and Technology Cooperation Program Phase IV, project entitled "Establishment of Functional and Nutraceutical Food Research Section at the National Institute of Food Science and Technology, Universi


Funding Acknowledgements

This research project was partially supported by Higher Education Commission, Pakistan under Pak-US Science and Technology Cooperation Program Phase IV (Project Grant No. 10/01/10-09/30/12), project entitled "Establishment of Functional and Nutraceutical Food Research Section at the National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan".