International Journal of Scientific & Engineering Research Volume 10, Issue 7, July-2019 ISSN 2229-5518 32 DOES NIGELLA SATIVA INCREASE THE SHELF LIFE AND CHANGE TEXTURE OF BREAD? A Thesis Presented to The Faculty Department of Clinical Nutrition at Life University Submitted In Partial Fulfillment of the Academic Requirements for the Degree of Master of Science in Clinical Nutrition. By IJSERMuzaynah Alkhairat Life University 2019 Committee Chair: Negin Navaei, PhD, RDN, LDN Thesis Committee Members: Dr. Sudhanva Char, PhD Dr. Beverley Demetrius, EdD, RDN, LDN IJSER © 2019 http://www.ijser.org International Journal of Scientific & Engineering Research Volume 10, Issue 7, July-2019 ISSN 2229-5518 33 Copyright 2019 by Muzaynah Alkhairat IJSERAll Rights Reserved IJSER © 2019 http://www.ijser.org International Journal of Scientific & Engineering Research Volume 10, Issue 7, July-2019 ISSN 2229-5518 34 I Dedications "And lower to them the wing of humility out of mercy and say, My Lord, have mercy upon them as they brought me up when I was a child." QURAN SURAH AL ISRA (24) This thesis is dedicated first to my parents who rise, nurture, and supports me. I also dedicate this work to my beloved husband, who always encourages and supports me in my life. IJSER IJSER © 2019 http://www.ijser.org International Journal of Scientific & Engineering Research Volume 10, Issue 7, July-2019 ISSN 2229-5518 35 II Table of Contents Dedications ..................................................................................................................................... I List of Figures ............................................................................................................................. IV List of Tables .............................................................................................................................. VI Acknowledgments .................................................................................................................... VIII List of Abbreviations .................................................................................................................. IX Abstract ...................................................................................................................................... XII Chapter I. Introduction ................................................................................................................. 1 Objectives of the Study.................................................................................................................... 2 Hypothesis of the Study ................................................................................................................... 2 Primary Scientific Research Questions ........................................................................................... 3 Chapter II. Review of Literature ................................................................................................. 4 Chemical Composition of NS Seeds ............................................................................................... 4 Traditional Uses of Folk Remedies ................................................................................................. 8 Added Value of Products from NS seeds ........................................................................................ 8 Scientific Researches and Pharmacological Potentials ................................................................... 9 In vitro studies ........................................................................................................................ 9 Animal studies.......................................................................................................................IJSER 11 Human studies ...................................................................................................................... 16 Side Effects of Nigella Sativa ........................................................................................................ 21 Shelf Life ....................................................................................................................................... 21 Validation Tools to Assess Shelf Life ........................................................................................... 22 Texture analyzer .................................................................................................................... 22 Water activity meter ............................................................................................................... 24 Nigella Sativa and Shelf Life......................................................................................................... 25 Chapter III. Methods .................................................................................................................. 27 Study Design and Collection of Raw Material .............................................................................. 27 Ingredients and Preparation ........................................................................................................... 27 Tools to Assess Shelf Life ............................................................................................................. 28 Texture analyzer ................................................................................................................ 28 Water activity Meter .......................................................................................................... 28 Physical and Microbial Analysis ................................................................................................... 29 IJSER © 2019 http://www.ijser.org International Journal of Scientific & Engineering Research Volume 10, Issue 7, July-2019 ISSN 2229-5518 36 III Statistical Analysis ........................................................................................................................ 29 Chapter IV. Results ..................................................................................................................... 31 Characteristics of Bread Types ...................................................................................................... 31 Comparison of All Bread Types .................................................................................................... 31 Control Bread ................................................................................................................................ 39 Bread with NSO............................................................................................................................. 44 Bread with NSP ............................................................................................................................. 49 Association between Water Activity, Firmness, and Temperature for All Types of Bread……..54 Association for Control Bread ....................................................................................................... 56 Association for Bread with NSO Type .......................................................................................... 58 Association for Bread with NSP Type .......................................................................................... 60 Physical and Microbial Activity .................................................................................................... 61 Chapter V. Discussion ................................................................................................................. 63 Strengths and Limitations .............................................................................................................. 65 Conclusion ..................................................................................................................................... 65 References ..................................................................................................................................... 67 IJSER IJSER © 2019 http://www.ijser.org International Journal of Scientific & Engineering Research Volume 10, Issue 7, July-2019 ISSN 2229-5518 37 IV List of Figures Figure Page 1. Nigella sativa (NS) flower & seeds …..………………………...……………………….3 2. Chemical structures of active compounds of NS: thymoquinone, thymohydroquinone, carvacrol, carvone, thymol and 4-terpineol. Dithymoquinone ………………...…....…5 3. Means plot for bread firmness according to bread types (control bread, bread with NSO, and bread with NSP)..…………………………………………………..…………........33 4. Means plot for water activity (WA) of bread according to bread types (control bread, bread with NSO, and bread with NSP). …………………………………………...…..34 5. Means plot for firmness of bread types overall (control bread, bread with Nigella sativa oil [NSO], and bread with Nigella sativa powder [NSP]) according to days. ……...…36 6. Means plot for water activity of bread types overall (control bread, bread with Nigella sativa oilIJSER [NSO], and bread with Nigella sativa powder [NSP]) according to days.......36 7. Means plot for firmness of control bread according to days...……………………....…41 8. Means plot for water activity of control bread according to days. ……..…………..….41 9. Means plot for firmness of bread with Nigella sativa oil (NSO) over successive days..46 10. Means plot for water activity of bread with Nigella sativa powder (NSO) over successive days. …………………………………….………………………………….46 11. Day by Day changes in Means firmness of bread with Nigella sativa powder (NSP)....52 12. Day-by-Day changes in Means water