International Journal of Botany Studies

ISSN: 2455-541X

Vol. 5, Issue 1 (2020)

Evaluation of nutrition value of crackers supplementary with basil seeds

Author(s): Garsa Ali Alshehry
Abstract: This research was achieved to evaluate the basil seeds as determined antioxidant content and activity and also the identification of essential oil using GC-MS. Wheat flour was supplemented with basil seeds to produce crackers at 5.0, 10.0, 15.0 and 20.0% levels. Chemical composition was determined in raw materials and its formulae and also physical characteristics and sensory evaluation were studied in crackers at different levels. The results showed that the essential oils of basil seeds identified and the major constituents as linalool, Methyl cinnamate, α- Pinene, Naphthalene, β-Pinene, Methyl chavicol, Limonene and α-Terpinene were19.76, 15.85, 12.20, 11.0, 9.53, 6.24, 5.13 and 4.62%, respectively. Antioxidant content and activity were the highest in basil seeds may be due to the basil seeds had contained high amounts from essential oil. Moreover the chemical composition of the basil seeds noticed that the highest in protein, lipids, crude fibers, and ash content and wheat flour were the lowest in all parameters. Moreover, the formulae were increased gradually in all measurements when the basil seeds were increased. The physical properties for crackers showed that the diameters, weights and spread ratio of different crackers were reduced and thickness was increased with increasing level of replacement with basil seeds. Crackers hardness were reduced than to control cracker this may be the basil seeds had contained rich amounts from oil which when increased in crackers hardness or breaking were decreased. Results from the sensory evaluation of crackers observed that the score taste found that slightly or nearly decreased between control crackers and different crackers supplemented with basil seeds. A perfect aroma of basil crackers may be due to the presence of volatile oils with various chemical constituents. Texture scores showed gradually decreased between control crackers and different crackers up to 20% substitution levels. From the obviously results it could be recommended that the basil seeds had contained a good source in the chemical constituents, antioxidant activity may be due to the highest amount from essential oil. Therefore, the supplemented wheat flour with basil seeds at 5.0, 10.0, 15.0 and 20.0% levels to give four different crackers showed that high quality from physical properties and sensory evaluation of crackers up to 20% addition from basil seeds.
Pages: 166-171  |  105 Views  32 Downloads
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