Valorization of Nigella sativa Seed Meal and Whey as Functional Ingredients to Enhance Nutritional, Rheological and Sensory Properties of Rice-Based Gluten-Free Bread
Ibtissem Sanah, Fairouz Djeghim, Muhammet Arici, Muhammed Ozgolet, Eylul Ozturk, Keltoum Babouche, Souad Cherak, Maria D’Elia, Luca Rastrelli · 2026
Read Valorization of Nigella sativa Seed Meal and Whey as Functional Ingredients to Enhance Nutritional, Rheological and Sensory Properties of Rice-Based Gluten-Free Bread by Ibtissem Sanah, Fairouz Djeghim, Muhammet Arici, Muhammed Ozgolet, Eylul Ozturk, Keltoum Babouche, Souad Cherak, Maria D’Elia, Luca Rastrelli (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13361113.txt.
Description
Ibtissem Sanah and co-authors improved gluten-free rice bread with farm leftovers in a 2026 food study. Rice bread without gluten often tastes plain and feels dense. The team added black cumin seed meal, left after oil pressing, and whey, a cheese-making by-product. A design method varied the amounts to find the best mix for brown rice and red rice loaves.
The best brown rice loaf, with the most seed meal, gained fiber and antioxidant power. It also came out softer and less chewy than the plain control loaf. The red rice version leaned on whey and showed a different balance of gains. The work shows how two waste streams can raise the food value of breads made for people who cannot eat gluten.
Catalog record
| CREATOR | Ibtissem Sanah, Fairouz Djeghim, Muhammet Arici, Muhammed Ozgolet, Eylul Ozturk, Keltoum Babouche, Souad Cherak, Maria D’Elia, Luca Rastrelli |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 71294 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |