This study examined the effects of ground black cumin (GBC) powder addition on the quality characteristics of Korean wheat (domestic wheat) castella. GBC was incorporated into castella batter at 1%–4%, and its impact on the batter properties, proximate composition, physicochemical characteristics, texture, antioxidant activity, color, and sensory attributes was evaluated. The batter density increased at higher GBC levels, with a significant rise at 4%, likely due to the reduced gluten network formation and denser air cell structures. The batter height decreased as the GBC increased, while the weight showed no significant differences. Baking loss decreased at 4% GBC, reflecting improved moisture retention. The protein content decreased slightly with GBC addition, whereas the fat and ash contents showed minor increases. The moisture content peaked at 2% GBC, suggesting that dietary fiber and fine solids in GBC stabilized the batter structure and water retention. The water activity and sweetness decreased at higher GBC contents, while the pH remained stable. The titratable acidity increased, likely due to the presence of weak acids and minerals in GBC. Color analysis suggested that the lightness and yellowness decreased as the GBC content increased, with more than 3% addition producing darker hues that may affect consumer perception. The texture parameters, including hardness, gumminess, and chewiness, increased with GBC addition, whereas the cohesiveness and springiness remained largely unchanged. The antioxidant properties, including the total polyphenol content, electron-donating ability, and catalase activity, increased at higher GBC levels. The sensory evaluation showed that 1%–2% GBC provided the best balance of color, flavor, taste, and overall acceptability, whereas 3%–4% GBC reduced the sensory scores. These results suggest that 1%–2% GBC addition optimizes the antioxidant benefits and functional properties without compromising the texture or sensory quality, providing practical guidance for developing domestic wheat-based functional baked products.
Mee-Jung Kim (Sat,) studied this question.