Journal of Nutrition and Food Security

en A Study on Black Cumin (Nigella sativa L.) Fortified Processed Products: Formulation and Quality Evaluation public specific orginal article <div style="text-align: justify;">The aims of study to investigate physico-chemical properties do a proximate analysis of black cumin seeds (Nigella sativa L.) of AN-1 variety and development of value-added products by incorporating black cumin paste and powder in various proportions. Methods: The sensory evaluation of incorporating black cumin to have value-added products was performed using hedonic scale method. Physico-chemical properties of black cumin seeds were determined in the initial stage of study. Then, the proximate analysis was performed. In the second phase, Total Soluble Solids (TSS), pH, acidity, and antioxidant activity of the developed products were determined. The antioxidant activity of prepared products was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The antioxidant activity of coriander chutney was increased from 55.75 to 57.07 by increasing the fortification of black cumin paste, and in bottle gourd, Ready To Serve (RTS) was increased from 40.73 to 42.08 as by increasing the fortification of black cumin powder. Results: It was observed that level 1% incorporation of black cumin paste and RTS was found best by judges after sensory evaluation of chutney when compared to level 2 and 3% black cumin fortified paste. However, in biscuits, black cumin powder supplemented level up to 2% was found acceptable on the basis of spread factor and hardness as compared to 3 and 4% fortification powder. It was concluded that 1% black cumin paste supplemented in coriander chutney, 1% black cumin powder supplemented in bottle gourd RTS and 2% black cumin powder supplemented in biscuits, were the best selected value- added products. Conclusion: This study revealed that black cumin seeds are a potentially rich source of phytochemicals, and regular consumption of black cumin incorporated products with added value may reduce the risk of numerous diseases.  </div> Nigella sativa, Antioxidants, Hardness, Phytochemicals, Supplemented foods 609 620 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-688-1&slc_lang=en&sid=1 Aradhita Barmanray No Department of Food Technology, Guru Jambheshwar, University of Science and Technology, Hisar-125001, Haryana, India. Nita Kaushik nitakaushikomg1996@gmail.com 0000-0002-7267-3023 Yes Department of Food Technology, Guru Jambheshwar, University of Science and Technology, Hisar-125001, Haryana, India. Rajesh Kumar Kumar No Department of Food Technology, Guru Jambheshwar, University of Science and Technology, Hisar-125001, Haryana, India.