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86 Wild Edible Plants
TABLE 3.1 Chemical composition of dry extract from lamium leaves
NUTRIENTS CONTENT REFERENCES
Protein 6.5– 6.9 % dry matter (Ochkur et al., 2015)
Essential amino acids, mg/ 100 g of dried weight
Valine 55.2±0.5 (Ochkur et al., 2015)
Isoleucine 28.2±0.5
Leucine 73.1±0.5
Phenylalanine 88.6±0.5
Lysine 20.4±0.5
Monosaccharides, mg/ 100 g of dried weight
Glucose 3.29±0.01 (Ochkur et al., 2015)
Galactose 0.93±0.01
Rhamnose 19.69±0.01
Arabinose 1.85±0.01
Ribose 2.06±0.01
Total polyphenolic compounds 34.61 mg GAE/ g (Vergun et al., 2019)
Total phenolic content 89.23 mg GAE/ g (Grujić et al., 2017)
Total content of flavonoids 28.89 mg QE/ g (Grujić et al., 2017)
Total content of phenolic acids 4.87 mg GAE/ g (Vergun et al., 2019)
GAE – gallic acid equivalent; QE – quercetin equivalent.
sesquiterpenoids, 1.3±0.01; caryophyllene oxide, 8.2±0.01, and caryophyllene
sesquiterpenes, 6.6±0.01. The chemical composition of fresh ower oil differs. Content
was, % of DM: alcohols, 4.8±0.01; sesquiterpenoids, 2.2±0.01; monoterpenes, 1.9±0.01;
geranial, 36.4±0.01; neral aldehydes, 23.2±0.01, and caryophyllene oxide, 12.5±0.01
(Grujić et al., 2017).
Phenolic and terpenoid compounds make up a large part of the bioactive substances
in lamium. These substances could be determined in methanol and ethyl extracts by highperformance thin- layer chromatography and high- performance liquid chromatography.
Flavonoids and phenolic acids were found in methanol extract and triterpenes were
found in ethyl acetate extract (Faryabi et al., 2021). The avonoid analysis conrmed
the presence of quercetin, rutoside, and isoquercetin in lamium. Vanillic, protocatechuic,
and caffeic acids were identied among the free phenolic acids (Monteiro et al., 2020),
and a lot of acids were detected in esteried forms: protocatechuic, caffeic, vanillic,
syringic, gentisic, gallic, p- coumaric, gallic and chlorogenic acids, and trace amounts of
ferulic acid (Sulborska et al., 2020).
Among edible plants, black cumin (Nigella sativa L.) is considered to be one of the
most nutrient- rich herbs (Yimer et al., 2019). The nutritional value of black cumin is
high due to the presence of vegetable protein, ber, vitamins, and minerals (Table 3.2).
The fatty acids include oleic, palmitoleic, arachidonic, eicosadienoic, stearic, and
myristic acid (Solati et al., 2014). The essential oil composition include trans- anethole,
p- cymene limonene, α- thujene, carvone, carvacrol, thymoquinone (Isik et al., 2017),
thymohydroquinone, and dithymoquinone (Tiji et al., 2021). These substances have
hepatoprotective, anti- inammatory, antioxidant, cytotoxic, and anticancer activity.
Wild Edible Plants in the Manufacturing of Bakery/Meat Products 87
TABLE 3.2 The content of biologicaly active compounds in black cumin
NUTRIENTS CONTENT REFERENCES
Compounds, g/ 100 g dry weight
Crude protein 21.07±0.01 (Ghahramanloo et al., 2017
Crude fat 39.02±0.09
Carbohydrates 25.86±0.10
Fiber 6.01±0.06
Ash 3.02±0.02
Polyphenols, mg GAE/ kg oil 315.68±0.56 (Herlina et al., 2017)
Minerals, mg/ 100 g dry weight
Sodium 27.60±0.20 (Herlina et al., 2017)
Magnesium 276.87±0.05
Potassium 716.47±0.18
Calcium 810.54±0.36
Iron 0.95±0.68
Copper 0.25±0.03
Zinc 0.43±0.02
Phosphorus 358.62±0.17
Essential amino acids, g/ 100 g protein
Leucine 0.93±0.02 (Aboshora et al., 2014)
Valine 0.84±0.01
Lysine 0.55±0.05
Threonine 0.57±0.03
Phenylalanine 0.57±0.03
Methionine 0.29±0.01
Isoleucine 0.63±0.07
Tyrosine 0.52±0.05
Cystine 0.09±0.01
Fatty acid composition, % to fat content
Oleic acid 24.46±0.10 (Yang et al., 2018)
Stearic acid 2.31±0.07
Linoleic acid 57.71±0.15
Arachidic acid 0.33±0.01
Eicosadienoic acid 2.52±0.08
Palmitic acid 12.17±0.04
Myristic acid 0.19±0.02
The quantity of the most important bioactive constituent, thymoquinone, varied
from 2.94 to 8.8 mg/ g of oil (Herlina et al., 2017). The total sterols content was between
18 and 42% of the unsaponied matter. The major sterols in black cumin are β- sitosterol,
stigmasterol, campesterol, and 5- avenasterol. The total tocopherol content ranged from
9.15 to 27.92 mg/ 100 g DW. The major tocopherols are α- and γ- tocopherol and β-
tocotrienol (Zaunschirm et al., 2018). A total of 19 polyphenols were identied in black
88 Wild Edible Plants
cumin seeds. Quercetin and kaempferol were of the highest content: 105.55±0.12 and
12.15±0.04 g/ g DW, respectively (Hannan et al., 2021). Black cumin seeds also contain signicant levels of such minerals as iron, copper, zinc, phosphorus, calcium, and
vitamins, such as thiamin, niacin, pyridoxine, and folic acid (Ramadan, 2007).
3.1.3 Physiological Properties of Lamium and
Black Cumin, Benets, and Risks
Due to the presence of thymoquinone, thymohydroquinone, and dithymoquinone, lamium
can provide antioxidant (Salehi et al., 2019), anti- inammatory, antischistosomal, antimicrobial, antinociceptive (Yordanova et al., 2014), and anticancer activity (Kelayeh
et al., 2018). Phytochemical study of the aqueous extract of lamium owering tops
allowed identication of the antiviral iridoid isomers lamiridosins A and B, which
inhibit hepatitis C virus entry. The aglycones of shanzhiside methyl ester, loganin,
geniposide, loganic acid, verbenalin, and eurostoside exhibited anti- infective activities (Zhang et al., 2009). Aerial parts and oral branches of lamium are used for the
prevention of the exertion of urinary stones (Bahmani & Zargaran, 2015). In the case
of respiratory tract problems, extract of leaves could be used (Pieroni et al., 2017).
Flavonoids of lamium have mostly anti- inammatory, analgesic, antitumour, and antioxidant activities. Quercetin has various pharmacological effects, including scavenging
of reactive- oxygen species (Khan et al., 2016). Monoterpenes are the main components
of essential oils, which have anti- inammatory properties. Saponins show antitussive,
expectorant, analgesic, and cytotoxic activities (Rai et al., 2013).
Extracts of aerial parts of lamium have no toxic effects against human skin
broblasts in the range of applied concentrations ranging from 25 to 225 µg/ ml. It was
shown that chloroform, ethanolic, and water extracts of lamium are active against bacteria Escherichia coli, Staphylococcus aureus, yeast Candida albicans and cancer cell
lines (Topouzova- Hristova et al., 2012). The free- radical scavenging activity of lamium
due to the presence of avonoids and other polyphenols was measured to obtain a 50%
antioxidant effect (EC50 is antioxidant concentration required to obtain a 50% radical
inhibition). This value was 63.5±0.7 µg/ mL, while the relative ability of antioxidants
(polyphenols) to scavenge assessed by EC50 value was 19.9±0.5 µg/ mL (Danila et al.,
2015). On the other hand, some studies have proven that some natural antioxidants can,
under certain conditions, act as pro- oxidants in vitro, triggering lipid peroxidation and
apoptotic phenomena (Eghbaliferiz & Iranshahi, 2016). In the presence of redox- active
transition metal ions, phenolics and carotenoids of lamium can exhibit prooxidant activities (Procházková et al., 2011). Ecdysteroids of lamium provided stimulation of protein
synthesis, reducing plasma cholesterol and glucose concentrations and wound healing
in human organisms (Shah et al., 2019).
Black cumin can provide antioxidant properties as well as lamium (Soleimanifar
et al., 2019). Flavonoids kaempferol and quercetin are the most abundant polyphenols in
black cumin seeds, which possess strong antioxidant properties and help to prevent oxidative damage of cells. It was found that quercetin protects against various diseases such
as osteoporosis, lung cancer, and cardiovascular problems. It has protective abilities
against tissue injury induced by drug toxicities (David et al., 2016). Kaempferol also
Wild Edible Plants in the Manufacturing of Bakery/Meat Products 89
prevents arteriosclerosis by inhibiting low- density lipoprotein oxidation and platelet
formation in the blood (Mehta et al., 2009).
Antidiabetic activity of black cumin was found after conducting research on diabetic rats. Extracts from black cumin stabilize serum glucose concentrations and lipid
prole (Kaur et al., 2018). The mechanism of attenuation of oxidative stress includes
amelioration of endothelial dysfunction (Abbasnezhad et al., 2019), enhancement of
tissue regeneration and wound healing.
Black cumin might be a potential source of novel biological compounds providing
anti- inammatory and analgesic effects (Pise & Padwal, 2017). Its bioactive chemicals
p- cymene, thymoquinone, and α- thujene are very efcient in the treatment of inammation (Pop et al., 2020). Thymoquinone from black cumin seeds provided antibacterial
activity against multiple strains of gram- negative and gram- positive bacteria (Abdallah
et al., 2017), especially against gram- positive cocci (Chaieb et al., 2011). The methyl
alcoholic extract of the black cumin seeds had an increased inhibition zone on grampositive bacteria compared to gram- negative (Chaieb et al., 2011). It was shown in
randomized, double- blinded, placebo- controlled clinical trial that consumption of black
cumin seed powder, 2 g/ day, could be recommended as benecial adjunctive therapy in
treatment of H. pylori- infected patients (Yousefnejad et al., 2023).
The components of essential oil of black cumin seed provide inhibitory action
against strains of fungi, especially against opportunistic pathogen Candida albicans
(Aljabre et al., 2015). Thymohydroquinone and thymol revealed antifungal effects
against dermatophytes, molds, and yeasts. However, there are risks associated with
using black seed oil. Melanthin may be toxic in amounts more than 400 micrograms
one time (Gholamnezhad et al., 2016). Allergic contact dermatitis can be caused when
applying black seed oil directly to the skin. Black seed oil may increase the risk of
bleeding in the case of bleeding disorders (Wang et al., 2020).
3.1.4 Lamium in Food Technologies
Lamium can be used as a functional food ingredient and/ or nutraceutical. Flowers were
used as a snack in Switzerland together with leaves and shoots (Abbet et al., 2014).
Ecdysteroids extracted from the aerial part are widely used as a dietary supplement
and anabolic agent due to the presence of abutasterone, inokosterone, and pterosterone,
which belong to the group of steroids. Lamium leaves are blanched, dried, grinded, and
used in the form of powder. After blanching the physicochemical stability is improved
in terms of color and pigment retention. Freeze drying ensured the high antioxidant
potential of the nal product (Chakravartula et al., 2021).
There is an experience of lamium applications in different food technologies.
For example, it was shown that lamium extract can be used for prolonging the shelflife of sh. The effect of incorporation of lamium extract (3% and 6%) on chemical, microbial properties, and stability of rainbow trout sh llets was evaluated
(Alirezalu et al., 2021). The lowest thiobarbituric acid reactive substance and the
highest phenolic compounds were in samples treated with 6% lamium extract on the
12th day of storage. Such dosage had the highest inhibitory effect against the growth
of psychrotrophic bacteria, coliform, yeast, and molds. During the storage the total
volatile base nitrogen increased, whereas the total phenolic content declined. The
90 Wild Edible Plants
rainbow trout samples treated with 6% had the highest amount of redness. Therefore,
lamium extract as a natural ingredient could be used to maintain rainbow trout meat
quality and shelf- life.
Lamium as an herb is widely used in making tea. 200 g of lamium tea contains
about 50 µg of phylloxanthobilin, which has antioxidative and anti- inammatory activities (Karg et al., 2021). The aroma, avor, and color of extracts prepared from the fresh
or dried leaves showed grassy, asparagus- woody, shy, seafood, fermented, mint, and
citrus aromas and avors. There was also bitter and astringent mouthfeel (Shonte & de
Kock, 2017).
In confectionery, chocolates enriched with lamium extract were produced (BelščakCvitanović et al., 2015). A higher increase of polyphenolic content was in the sample
with freeze dried nettle extract than in the case of the addition of concentrated extract.
Changes in phenolic content may occur during storage. It was found that the reduction
of total phenolic content was observed during 12 months of chocolates enriched with
lamium extract storage due to the degradation processes and oxidation activities that
modify their structure in the case of high levels of fats and the effect of factors that cause
their oxidation. Reduction of total phenolic content can also be because of the presence
of sugars, polysaccharides, and proteins in the chocolate, since polyphenols can bind
with proteins and peptides (Galmarini et al., 2013).
Implementation of lamium seed our and a lamium seed phenolic extract into
cookies resulted in an increase of total antioxidant capacity by 9.2 and 4.6 times in
comparison with control without additives (Mitrović et al., 2021).
When producing bread and other products from grain, its quality is extremely
important. It was shown an inhibitory effect of L. album ower extract against Fusarium
culmorum and F. proliferatum, the pathogen fungi infecting different cereals. The
effects of various concentrations of L. album ower extracts (2.5, 5, 7.5, and 10%)
were assessed on a potato dextrose agar medium. At a concentration of 10%, mycelium
growth was reduced by 30.59% for F. culmorum and by 42.97% for F. proliferatum
(Uwineza et al., 2023).
So, there is great potential of using lamium in the food industry with the aim of
obtaining functional products with health benets.
3.1.5 Black Cumin in Food Technologies
Phytosterols of black cumin could be a part of human diets due to their nutraceutical
benets in lowering low density lipoprotein and total cholesterol level. Phytosterols are
also important as characteristic compounds for assessing the quality of vegetable oils
and food labeling (San Mauro- Martín et al., 2018). Black cumin may also be a natural
preservative and food additive to protect foods from spoilage due to its antimicrobial
activity.
The effect of black cumin seed extract on the physicochemical, antioxidant,
antidiabetic, and sensory properties of yogurt (Nazari et al., 2023) showed that even the
lowest amount (50 mg/ 100 ml milk) enhanced the qualitative and bioactive properties
of the product improving its titratable acidity, viscosity, water- holding capacity, as well
as total phenolic content, antioxidant, and antidiabetic properties.
Wild Edible Plants in the Manufacturing of Bakery/Meat Products 91
Addition of N. sativa in the form of the cold- pressed oil (1%), the alcoholic extract
(1%), seeds (3%), or powder (3%) to the sheep curd improved the sensory and physical–
chemical characteristics and microbiological quality of the nal products (Voșgan et al.,
2024). Increase of fat content and decrease of titratable acidity was observed for all
the forms of N. sativa added to the traditional curd, while addition of oil and alcoholic
extract showed the highest antimicrobial activity in terms of bacteria from the family
Enterobacteriaceae during curd storage.
Black cumin meal could be used in bread baking. Rheological properties, nutritional value, mineral, protein, fat, thymoquinone, and crude cellulose contents in bread
added with black cumin meal (2.5, 5, 7.5, and 10%) were studied (Yüksel et al., 2023).
Addition of black cumin meal did not inuence the water absorption, development time,
stability, and softening degree values of the dough compared to the control. However,
the content of protein and crude ber in bread increased and signicant increase of
mineral content, including Fe, Ca, Mg, K, and Zn was also observed. So, the nutritional
value of bread prepared with black cumin meal was enhanced, meanwhile the energetic
value was decreased that makes this product useful for dietary nutrition.
Addition of black cumin cake, 25%, to the recipe of pasta made from durum semolina increased the content of protein by 28%, while the contents of fat increased by 36
times, ash by 5.5 times, and ber by 12.2 times (Krawęcka et al., 2022). At the same
time, a reduction in the digestible carbohydrate content, in vitro starch hydrolysis index,
was observed. In addition, the glycemic index of pasta was reduced by 4.1% compared
to the semolina control. The content of polyphenols in pasta with 25% black cumin
cake increased by 5 times, which resulted in higher antioxidant activity. The amount of
iron in pasta with black cumin cake was 2.5 times higher than in control. The functional
addition increased the loss of dry matter by 9.04% and did not inuence the cooking
time of pasta.
The addition of black cumin to the meatballs in amounts 0.5 and 1% decreased
cooking loss of the meatballs by 4.9 and 7.9%, respectively. Reduction of water content
in the meatballs compared to the control was because of the high dry matter content of
the black cumin, 95.70% (Oz et al., 2019).
Black cumin oil is used as a natural preservative of sh during storage (Ozpolat &
Duman, 2016). Acceptability scores for sensory quality of sh with 0.2%, 0.4%, and
0.6% black cumin oil decreased with storage time. Dened limits for mesophilic bacteria and total volatile basic nitrogen were reached after 21st days for the control sh,
after 24th days for sh with 0.2% black cumin oil and after 28th days for sh with 0.4%
and 0.6% black cumin oil. The results showed that black cumin oil dose of 0.6% makes
longer shelf- life and higher sensory quality of sh and it is usable as an additive.
3.2 LAMIUM EXTRACT IN THE
TECHNOLOGY OF WHEAT BREAD
The current study was conducted to provide bakery products with health- promoting
properties due to introduction of lamium extract in their recipe and to determine its
92 Wild Edible Plants
FIGURE 3.1 Lamium dry leaves (a) and dry black cumin seeds (b).
rational dosage. To prepare lamium extract, lamium leaves (Figure 3.1a) were mixed
with water in the ratio 1:20 in the ultrasonic bath and the target components were
extracted using ultrasound.
The following for extraction were used: frequency 42 kHz, ultrasound power 70 W,
duration 10 min, temperature 90°C, hydromodulus 20, at which the maximum transition
of dry substances into the solution occurred. Extracts were immediately ltered through
a lter paper under the vacuum (Zeković et al., 2017). Dough and bread samples were
prepared from high grade wheat our; pressed baker’s yeast, 3% to the mass of our;
salt, 1.5% to the mass of our, and lamium extract in the amount 5%, 10%, and 15%
instead of the same amount of water. Dough and bread without additives were used as
the control.
3.2.1 Fermentation Processes in the Dough with
Lamium Extract
Fermentation processes in dough with lamium extract were evaluated by the amount
of released carbon dioxide during fermentation and proong dough and the dynamics
of its release (Shevchenko et al., 2022). The amount of released CO2 was 856±2 ml for
the control sample; and 862±2, 872±2, and 884±2 ml CO2 for samples with 5%, 10%,
and 15% of lamium extract, respectively. With an increase of the dosage of lamium
extract from 5 to 15%, the gas- forming capacity of the dough increased by 0.7– 3.3%
compared to control. It was found that gas formation occurred more intensively in the
dough with lamium extract, as it contains nutrients that have a positive effect on activation of yeast cells. This may be due to the sugar and other water- soluble substances
present in the extract. Both peaks of gas formation were observed after the same
time intervals as for the control sample: the rst peak after 50 min, the second after
150 min.
Wild Edible Plants in the Manufacturing of Bakery/Meat Products 93
3.2.2 Structural and Mechanical Properties of the
Dough with Lamium Extract
Structural and mechanical properties of the dough system affect bread quality indicators.
The elasticity and springiness of the dough, the shape stability of the products at the
stage of proong and baking depend on the condition of gluten framework, which is
inuenced by properties of recipe components. The structural and mechanical properties of the dough were characterized by the gas- holding capacity (the specic volume of
the dough was used as indicator), and the shape- holding capacity (spreading of the ball
of dough during 180 minutes) (Galenko et al., 2024). It was found that when replacing
water with lamium extract the gas- holding capacity of the dough did not change at all.
The value was constant, 2.16 ml/ g of dough, for all samples. This is due to the absence
of the effect of adding lamium on the strength of wheat our (Dimov et al., 2018). At
the same time, the viscosity of the dough changed (Figure 3.2). Replacing water with
lamium extract, 5– 15%, helped to reduce the thinning of the dough by 5.5%– 14.8%.
3.2.3 Sensory Properties and the Quality of Bakery
Products with Lamium Extract
Addition of ingredients, which differs from wheat our by chemical composition and
vegetative origin, to the recipe of bread changes its sensory characteristics. An expert
evaluation of the bread prepared with incorporation of lamium extract was carried out
with the participation of tasters evaluating the sensory properties and quality of the
products. Quality deciencies present in the bread were also identied. Specic volume,
shape retention, crust color, surface condition, crumb color, porous structure, crumb
elasticity, aroma, taste, and crumb chewability were assessed using predened criteria.
These ratings were within a scale ranging from 1 to 5 for each quality parameter, with
ratings of 4– 5 signifying excellent quality, 3– 4 indicating good quality, 2– 3 denoting
FIGURE 3.2 Shape- holding capacity of the dough.
newgenrtpdf
TABLE 3.3 Sensory assessment of the bread prepared with lamium extract to replace part of water on a 100- point scale taking into account
the weighting factor of quality indicators
LAMIUM EXTRACT TO REPLACE PART OF WATER, %
INDICATORS
WEIGHTING
FACTOR CONTROL SAMPLE
5 10 15
Specific volume of bread 0.15 4.6±0.3 4.8±0.3 5.0±0.3 5.0±0.3
Shape stability of bread,
baked without form
0.15 convex upper crust convex upper crust convex upper crust convex upper crust
5.0±0.3 5.0±0.3 5.0±0.3 5.0±0.3
Color of the crust 0.05 light yellow light yellow light yellow light yellow
5.0±0.3 5.0±0.3 5.0±0.3 5.0±0.3
Surface condition 0.05 smooth, without cracks smooth, without cracks smooth, without cracks smooth, without cracks
5.0±0.1 5.0±0.1 5.0±0.1 5.0±0.1
Color of the crumb 0.05 light light light light
5.0±0.1 5.0±0.1 5.0±0.1 5.0±0.1
Porosity structure 0.09 even, small,
thin- walled
even, small,
thin- walled
even, small,
thin- walled
even, small,
thin- walled
4.8±0.3 4.9±0.3 5.0±0.3 5.0±0.3
Elasticity of the crumb 0.12 elastic elastic elastic elastic
4.8±0.1 5.0±0.1 5.0±0.1 5.0±0.1
Aroma 0.11 inherent in the
product
with a light herbal
aroma
with a light herbal
aroma
with herbal aroma
4.6±0.3 4.6±0.3 4.8±0.3 4.8±0.3
Taste 0.13 inherent in the
product
with a light herbal
taste
with a light herbal
taste
with herbal taste
4.8±0.3 4.9±0.3 5.0±0.3 4.6±0.3
Chewiness of the crumb 0.10 good chewiness good chewiness good chewiness good chewiness
5.0±0.1 5.0±0.1 5.0±0.1 5.0±0.1
Score (out of 100 points) 97.2±0.2 98.4±0.2 99.6±0.2 98.8±0.2
94 Wild Edible Plants
* Results given as M±SD (mean ± standard deviation) of triplicate trials.
Wild Edible Plants in the Manufacturing of Bakery/Meat Products 95
TABLE 3.4 Quality indicators of bread with lamium extract
LAMIUM EXTRACT TO REPLACE PART OF
WATER, %
INDICATORS
CONTROL
SAMPLE
5 10 15
Moisture, % 41.8±0.1 41.8±0.1 41.8±0.1 41.8±0.1
Specific volume of bread,
224±2 234±2 245±2 252±2
ml/ 100 g
Shape stability, H/ D 0.56±0.001 0.57±0.001 0.58±0.001 0.60±0.001
Porosity of the crumb, % 73±1 74±1 76±1 77±1
Final acidity, degrees 2.0±0.01 2.1±0.01 2.1±0.01 2.2±0.01
* Results given as M±SD (mean ± standard deviation) of triplicate trials.
satisfactory quality, and 1– 2 representing unsatisfactory quality (Sammalisto et al.,
2021; Shevchenko et al., 2023). During the sensory evaluation, the weighting factor
for each parameter was also taken into account. Given that the sum of the weighting
factors for all parameters equaled 1, experts assigned a rank to indicate the importance
of each parameter in the evaluation of bread by consumers. Consequently, the
higher the importance of a parameter according to the experts’ evaluation, the greater
its corresponding weighting factor (Table 3.3).
Lamium extract had a positive effect on the specic volume of bread and the elasticity of the crumb, which increased with increasing addition of the extract. Signicant
changes were observed in the aroma and taste indicators, namely, when replacing 10%
and 15% of water with lamium extract, this indicator improved, and 5% did not affect
it. The taste was the best when adding 10% of lamium extract, because when replacing
5% of water, there was almost no difference in taste, and when adding 15%, there was
too much herbal aftertaste.
After baking using a laboratory method (Bilyk et al., 2020), it was established that
the replacement of part of water with lamium extract had no effect on the initial acidity of
the dough and had a slight effect on the nal acidity due to the higher acid accumulation
during fermentation in dough with 5– 15% of lamium extract (Table 3.4). Specic volume
of bread increased by 4.5%– 12.5% due to the positive effect of 5– 15% lamium extract on
the structural and mechanical characteristics of dough and increased gas formation. The
bread samples had higher shape stability by 1.8– 7.2% and porosity by 4.1– 9.6%.
3.3 BLACK CUMIN SEED EXTRACT IN THE
TECHNOLOGY OF MINCED SEMI- FINISHED
MEAT PRODUCTS
The current study was conducted to determine the effectiveness of black cumin seed
extract as a potential natural antioxidant in delaying lipid oxidation and extending
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