Effect of Nigella sativa oil addition on microbiological quality and shelf life of tartlets with custard filling

Abstract

Nigella sativa or black seed is known as medical plant and used as natural remedy for illnesses. Nigella sativa is well known for their antimicrobial properties due to the presence of thymoquinone and other active components. In order to produce safer and more naturally produced food, Nigella sativa was use as substitution of synthetic preservative to control the microbiological quality in food. Nigella sativa oil was introduced to egg custard tartlets with custard filling at 0%, 3%, 6%, 9%, 12%, and 15%. Then, the microbiological quality and the effectiveness of antimicrobial properties of the products were studied before and after cooking process. The tartlets produced were then stored in 5 ° C refrigerator for six days to examine the effect in the storage period. After the egg custard tartlets were added with Nigella sativa oil, microbiological quality and antimicrobial test were carried out.