EFFECT OF ADDING Piminella Anisum and Nigella SativaSEEDS ON QUALITY PROPERTIES OF LABORATORYSHORTENED CAKE

Abstract

The aim of this study was to investigate the effect of addition of Pimpinella
anisum (PA) and Nigella sativa (NS) seeds in different percentages on the physical,
sensory and microbial properties of the shortened cake. The results revealed that
cake size of treatments 3 (0+3%PA and NS) and 6 (2+1% PA and NS) were
significantly lager than that of treatmant (1) control. The results of sensory
evaluation showed that treatments 2 (1.5+1.5% PA and NS), 3, 4 (3+0%PA and
NS), 5 (1+2%PA and NS) and 6 were not significantly higher than the control in the
overall acceptance. Treatments 4 and 6 gained higher score of overall acceptance
than treatments 2, 3 and 5. Other treatments, however, did not show significant