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

Abstract

Abstract. 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 IC 50 was 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 IC 50 antioxidant 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.

Proximate and sensory analysis of wheat bread supplemented with Nigella sativa oil and Nigella sativa extract

“…Another similar study was conducted on the sensory evaluation of Nigella sativa supplemented breads and found that substitution of 5% of flour in bread with Nigella sativa depicted satisfactory consumer acceptability in terms of flavor, texture, aroma and overall acceptability [21]. Ligarnasari et al (2018) reported that addition of Nigella sativa oil in brownies improved their sensory attributes [22]. Melapa (2015) have reported that soft texture of the product is influenced by its water content, fat as well as protein content and the use of baking ingredient [23].…”

The Effects of Incorporation of Banana Pseudostem Flour at Different Proportions on the Sensory Properties, Proximate, and Mineral Composition and Microbial Quality of Baked Brownies

“…However, comparing these results to other pastry products made from banana flour blends, a contrasting result was found with the study of [24]. They described the characteristics of biscuits made using hot air-dried banana flour and freeze-dried banana flour.…”

“…Processing banana pseudostem into flour can improve their shelf life [20], and the use of such as a partial replacement for wheat flour can increase dietary fiber consumption. It also improves the nutritional value of white bread and some essential macro and micro minerals [21], and other pastry products like brownies, described as food with less balanced nutrients and a lower food value that the body can use [24]. Hence incorporating BPSF in its production improves its nutritional value.…”

Pengaruh Komposisi Tepung Sorgum dan Tepung Singkong terhadap Penerimaan Brownies Muffin

“…Umumnya, brownies disajikan dalam bentuk slice dan dikonsumsi sebagai makanan selingan bersama dengan teh atau kopi. Bahan dasar produk brownies yaitu tepung terigu protein rendah, telur, lemak, gula pasir, dan coklat (Ligarnasari et al, 2018).…”