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
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id	my-usm-ep.53035
record_format	uketd_dc
spelling	my-usm-ep.530352022-06-24T02:18:53Z Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies 2021-01 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 http://eprints.usm.my/53035/ http://eprints.usm.my/53035/1/BOSHRA%20VARASTEGANI%20-%20TESIS.pdf%20cut.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Teknologi Industri (School of Industrial Technology)
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
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
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
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
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri (School of Industrial Technology)
publishDate	2021
url	http://eprints.usm.my/53035/1/BOSHRA%20VARASTEGANI%20-%20TESIS.pdf%20cut.pdf
_version_	1747822218955456512

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

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