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Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies

Nigella sativa also known as black cumin or black seed is extensively used for culinary purposes in many parts of the world. Upon roasting and grinding the seed appears dark brown with aroma and taste similar to roasted coffee bean. Since the roasted seed is rich in caffeine and bioactive compounds,...

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Main Author: Varastegani, Boshra
Format: Thesis
Language:English
Published: 2021
Subjects:
QK1-989 Botany
Online Access:http://eprints.usm.my/53035/1/BOSHRA%20VARASTEGANI%20-%20TESIS.pdf%20cut.pdf
http://eprints.usm.my/53035/
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spelling my.usm.eprints.53035 http://eprints.usm.my/53035/ Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies Varastegani, Boshra QK1-989 Botany Nigella sativa also known as black cumin or black seed is extensively used for culinary purposes in many parts of the world. Upon roasting and grinding the seed appears dark brown with aroma and taste similar to roasted coffee bean. Since the roasted seed is rich in caffeine and bioactive compounds, the potential for utilizing it as a powdered coffee-like beverage product can be tremendous. In addition, the seed extracts could be developed into a nutraceutical product or used as a functional additive in food. 2021-01 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/53035/1/BOSHRA%20VARASTEGANI%20-%20TESIS.pdf%20cut.pdf Varastegani, Boshra (2021) Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies. 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 QK1-989 Botany
spellingShingle QK1-989 Botany
Varastegani, Boshra
Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies
description Nigella sativa also known as black cumin or black seed is extensively used for culinary purposes in many parts of the world. Upon roasting and grinding the seed appears dark brown with aroma and taste similar to roasted coffee bean. Since the roasted seed is rich in caffeine and bioactive compounds, the potential for utilizing it as a powdered coffee-like beverage product can be tremendous. In addition, the seed extracts could be developed into a nutraceutical product or used as a functional additive in food.
format Thesis
author Varastegani, Boshra
author_facet Varastegani, Boshra
author_sort Varastegani, Boshra
title Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies
title_short Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies
title_full Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies
title_fullStr Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies
title_full_unstemmed Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies
title_sort roasted nigella sativa seed as a functional ingredient in foods and beverage– exploratory studies
publishDate 2021
url http://eprints.usm.my/53035/1/BOSHRA%20VARASTEGANI%20-%20TESIS.pdf%20cut.pdf
http://eprints.usm.my/53035/
_version_ 1736834793902964736
score 13.1944895

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