Effect of levels of black cumin seeds (nigella sativa)‎ and storage period on biochemical properties and acceptability of Sudanese braided cheese

الملخص EN

The effect of different levels of black cumin seeds (Nigella sativa) and storage period on biochemical properties and acceptability of braided cheese was investigated.

Five batches of braided cheese were prepared from cow’s milk, at five different levels of black cumin seeds (0.0%, 0.5%, 1.5%, 2.5%, and 3.5%) and stored for 60 days.

Stored cheese was examined at (0, 15, 30, 45 and 60) days intervals.

The titratable acidity and formol ripening index (FRI) increased significantly (P≤0.05) with increasing levels of black cumin, while the pH values decreased significantly (P≤0.05) with storage period.

The total volatile fatty acids (TVFA) of cheese increased significantly (P≤0.05) with storage time.

Sample of cheese containing 3.5% black cumin showed the highest increase of TVFA (74.91 mls 0.1N NaoH).Sample containing 0.0% black cumin seeds showed the lowest increase of TVFA (50.44 mls 0.1N NaoH).

Organoleptic quality of cheese revealed that 1.5% level of black cumin seeds secured the highest acceptability (4.54), and the lowest acceptability (3.16) was recorded by sample containing 3.5% level of black cumin seeds.

Storage period significantly (P≤0.05) affected the acceptability.

The best acceptability score (4.26) was obtained at day 30, and the lowest score (3.66) at the end of the storage period (60 days).