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Utilisation Of Superheated Steam And Torrefacto Roasting On Quality Attributes Of Black Seed (Nigella Sativa) For Beverage Application

Nigella sativa, known as black seed, has many health benefits and is typically roasted prior to consumption. This causes detrimental quality loss, thus, an innovative method such as superheated steam (SHS) and torrefacto roasting may be advantageous. This research aims to develop a beverage from...

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第一著者: Veeriah, Harivaindaran K.
フォーマット: 学位論文
言語:English
出版事項: 2024
主題:
T1-995 Technology(General)
オンライン･アクセス:http://eprints.usm.my/62007/1/HARIVAINDARAN%20AL%20K.%20VEERIAH%20-%20TESIS24.pdf
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spelling my.usm.eprints.62007 http://eprints.usm.my/62007/ Utilisation Of Superheated Steam And Torrefacto Roasting On Quality Attributes Of Black Seed (Nigella Sativa) For Beverage Application Veeriah, Harivaindaran K. T1-995 Technology(General) Nigella sativa, known as black seed, has many health benefits and is typically roasted prior to consumption. This causes detrimental quality loss, thus, an innovative method such as superheated steam (SHS) and torrefacto roasting may be advantageous. This research aims to develop a beverage from SHS torrefacto (TR) roasted black seeds. In the first phase, SHS was applied to black seeds at 150℃, 200℃ and 250℃ for 10, 15, and 20 mins at each temperature then compared to convection roasting at the same parameters for lipid oxidation, proximate, antioxidants, and essential oils. Results indicated that SHS roasted seeds yielded more oil (24.83 % vs only 23.23 % oil for convection) and had better peroxide value (highest value for convection, 84.00 versus SHS, 48.00 meq O2/kg of oil), p-anisidine value (highest value; for convection, 28.36 versus SHS, 23.73), FRAP values (SHS; 327 to 435 mM FeSO4/g sample, convection; 301 to 356 mM FeSO4/g sample), and DPPH scavenging capacity (SHS; 92.45 to 69.97 % inhibition, convection; 92.08 to 65.81 % inhibition). Results also indicate unsuitable extraction method and poor seed quality since oil oxidative analysis results were all above standard acceptable levels. Convection roasting also caused loss of thymoquinone, an important characteristic component of black seed essential oil. In the second phase, black seeds were TR and SHS roasted at 220℃ for 10 min. This roasting time and temperature was derived via response surface methodology for maximum antioxidant capacity. 2024-09 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/62007/1/HARIVAINDARAN%20AL%20K.%20VEERIAH%20-%20TESIS24.pdf Veeriah, Harivaindaran K. (2024) Utilisation Of Superheated Steam And Torrefacto Roasting On Quality Attributes Of Black Seed (Nigella Sativa) For Beverage Application. PhD thesis, Universiti Sains Malaysia.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Veeriah, Harivaindaran K.
Utilisation Of Superheated Steam And Torrefacto Roasting On Quality Attributes Of Black Seed (Nigella Sativa) For Beverage Application
description Nigella sativa, known as black seed, has many health benefits and is typically roasted prior to consumption. This causes detrimental quality loss, thus, an innovative method such as superheated steam (SHS) and torrefacto roasting may be advantageous. This research aims to develop a beverage from SHS torrefacto (TR) roasted black seeds. In the first phase, SHS was applied to black seeds at 150℃, 200℃ and 250℃ for 10, 15, and 20 mins at each temperature then compared to convection roasting at the same parameters for lipid oxidation, proximate, antioxidants, and essential oils. Results indicated that SHS roasted seeds yielded more oil (24.83 % vs only 23.23 % oil for convection) and had better peroxide value (highest value for convection, 84.00 versus SHS, 48.00 meq O2/kg of oil), p-anisidine value (highest value; for convection, 28.36 versus SHS, 23.73), FRAP values (SHS; 327 to 435 mM FeSO4/g sample, convection; 301 to 356 mM FeSO4/g sample), and DPPH scavenging capacity (SHS; 92.45 to 69.97 % inhibition, convection; 92.08 to 65.81 % inhibition). Results also indicate unsuitable extraction method and poor seed quality since oil oxidative analysis results were all above standard acceptable levels. Convection roasting also caused loss of thymoquinone, an important characteristic component of black seed essential oil. In the second phase, black seeds were TR and SHS roasted at 220℃ for 10 min. This roasting time and temperature was derived via response surface methodology for maximum antioxidant capacity.
format Thesis
author Veeriah, Harivaindaran K.
author_facet Veeriah, Harivaindaran K.
author_sort Veeriah, Harivaindaran K.
title Utilisation Of Superheated Steam And Torrefacto Roasting On Quality Attributes Of Black Seed (Nigella Sativa) For Beverage Application
title_short Utilisation Of Superheated Steam And Torrefacto Roasting On Quality Attributes Of Black Seed (Nigella Sativa) For Beverage Application
title_full Utilisation Of Superheated Steam And Torrefacto Roasting On Quality Attributes Of Black Seed (Nigella Sativa) For Beverage Application
title_fullStr Utilisation Of Superheated Steam And Torrefacto Roasting On Quality Attributes Of Black Seed (Nigella Sativa) For Beverage Application
title_full_unstemmed Utilisation Of Superheated Steam And Torrefacto Roasting On Quality Attributes Of Black Seed (Nigella Sativa) For Beverage Application
title_sort utilisation of superheated steam and torrefacto roasting on quality attributes of black seed (nigella sativa) for beverage application
publishDate 2024
url http://eprints.usm.my/62007/1/HARIVAINDARAN%20AL%20K.%20VEERIAH%20-%20TESIS24.pdf
http://eprints.usm.my/62007/
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score 13.250345

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