ABSTRACT
This study was conducted to evaluate the effect of black cumin (Nigella sativa L.) seeds oil (BCSO) on crude and refined peanut oil stability during frying periods. Crude and refined peanut oil was blended with 5%, 10% and 15% BCSO and commercial antioxidant (CA). The blends were used to fry potato chips for up to 60 min.
Black cumin seeds collected from the local market, were analyzed for protein, moisture, fats, fibers and carbohydrates contents then physical properties (colour, refractive index (RI), viscosity, density) and chemical properties (free fatty acid (FFA), peroxide value (PV), saponification value (SV), iodine value (IV), fatty acids composition and tocopherols). The physicochemical properties of the blends were monitored during frying potato chips at 0, 15, 30, 45 and 60 min.
Black cumin seeds had 52% oil content and total tocopherols 36.171 mg/100g. The blend of 5% BCSO with crude and refined peanut oil were significantly decreased (P
OSMAN, M (2021). Effect Of Black Cumin (Nigella Sativa L.) Seeds Oil On The Stability Of Peanut Oil During Frying Process. Afribary. Retrieved from https://tracking.afribary.com/works/effect-of-black-cumin-nigella-sativa-l-seeds-oil-on-the-stability-of-peanut-oil-during-frying-process
OSMAN, MOSTAFA "Effect Of Black Cumin (Nigella Sativa L.) Seeds Oil On The Stability Of Peanut Oil During Frying Process" Afribary. Afribary, 20 May. 2021, https://tracking.afribary.com/works/effect-of-black-cumin-nigella-sativa-l-seeds-oil-on-the-stability-of-peanut-oil-during-frying-process. Accessed 12 Nov. 2024.
OSMAN, MOSTAFA . "Effect Of Black Cumin (Nigella Sativa L.) Seeds Oil On The Stability Of Peanut Oil During Frying Process". Afribary, Afribary, 20 May. 2021. Web. 12 Nov. 2024. < https://tracking.afribary.com/works/effect-of-black-cumin-nigella-sativa-l-seeds-oil-on-the-stability-of-peanut-oil-during-frying-process >.
OSMAN, MOSTAFA . "Effect Of Black Cumin (Nigella Sativa L.) Seeds Oil On The Stability Of Peanut Oil During Frying Process" Afribary (2021). Accessed November 12, 2024. https://tracking.afribary.com/works/effect-of-black-cumin-nigella-sativa-l-seeds-oil-on-the-stability-of-peanut-oil-during-frying-process