The effect of black cumin (nigella sativa l)‎ oil on the chemical and physical properties of date paste

الملخص EN

Date paste was manufactured with the addition of black cumin (Magellan Sativa L.) oil at 2 levels namely 0.2 and 0.4 % using 2 methods ( a) externally coating (on the surface) and (b) internally (mixed with the paste) and stored for three months at two temperatures (room and refrigeration temperature).

Compared to the control samples, addition of oil to the date paste resulted in a significantly (p = 0.05) higher moisture content and water activity (aw) which was proportional to the concentration of oil in the samples.

In spite of this the microbial growth was negligible (aw less than 0.6).

The addition of oil neither significantly (p = 0.05) affected the pH nor the acidity, but at room temperature there was stepwise increase in acidity during storage.

There was a significant (p = 0.05) decrease in the TSS of all the samples treated with the oil although there was a stepwise increase in TSS during storage at room temperature.

The addition of oil has significantly increased the softness of the paste during storage proportional to the concentration, which was better at room temperature than at cold storage.

The browning has significantly increased during storage especially at room temperature.

It is observed that good quality date paste could be produced with the addition 0.4 % of black cumin oil especially at the surface and stored at room temperature.