Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread.

Area of Science:

• Food Science
• Nutritional Science
• Agricultural Science

Background:

• Wheat starch bread often lacks nutritional value and desirable textural properties.
• Black cumin (Nigella sativa L.) pressing waste (BCW) and seeds (BCS) are potential sources of bioactive compounds.

Purpose of the Study:

• To evaluate the impact of adding BCW and BCS on the physicochemical, textural, color, and sensory properties of gluten-free starch bread.
• To identify optimal addition levels for BCW and BCS in starch bread formulations.
• To analyze the phenolic compound profile of enriched starch bread.

Main Methods:

• Starch bread formulations were prepared with varying percentages of BCS and BCW (0-10%).
• Physicochemical properties, color (L* index), texture (hardness, elasticity, chewiness), and sensory attributes were analyzed.
• Gas chromatography-mass spectrometry (GC-MS) was used to determine phenolic compound content.

Main Results:

• Bread with 6% BCS and 4% BCW showed significantly increased volume compared to control.
• Sensory analysis indicated acceptable taste up to 4% BCS and 8% BCW.
• Addition of BCS and BCW decreased crumb brightness (L* index) and reduced hardness, elasticity, and chewiness.
• Enriched bread exhibited higher levels of 2-hydroxybenzoic acid, 2-hydroxyphenyl acetic acid, and 4-hydroxyphenyl acetic acid.

Conclusions:

• BCW and BCS can be incorporated into starch bread to enhance specific properties, including volume and phenolic content.
• Optimal addition levels exist for maintaining desirable sensory attributes and texture.
• Further research could explore the full nutritional and health benefits of BCW and BCS enriched starch bread.