Physical, chemical and sensory properties of brownies substituted with sweet potato flour (Ipomoea batatas L.) with addition of black cumin oil (Nigella sativa L.)

[摘要] Effect of addition black cumin oil on the physical (hardness) characteristics, chemical (water, ash, fat, protein, carbohydrate, antioxidant IC50, total phenol and active component) characteristics and sensory (flavor, taste, texture, overall) characteristics of brownies substituted sweet potato flour were investigated. Substituted brownies was added with 0.05%, 0.10%, 0.15%, 0.20% and 0.25% of nigella sativa oil. The result showed that water content, ash, protein, fat, total phenol were increased and carbohydrate, antioxidant IC50was decreased by the addition of nigella sativa oil. Due to the sensory characteristics, panelist gave the high score for substituted brownies which was added 0.05% nigella sativa oil. The result showed that the best formula of substituted brownies which was added 0.05% of nigella sativa oil had 24.89% water content, 1.19% ash content, 7.54% protein content, 37.79% fat content, 53.06% carbohydrate contain, 1043.6 ppm IC50antioxidant and 0.22% total phenol. The active component on the brownies using GCMS identification were palmitic acid, oleic acid, lauric acid, theobromine and vitamin E.

[发布机构] Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Indonesia^1

[效力级别] 生物科学

[关键词] brownies;component;cumin;Effect of addition;Nigella sativa oil;Sensory characteristics;Sensory properties;Sweet potato flour