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International Journal of Home Science
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International Journal of Home Science

2017, VOL. 3 ISSUE 1, PART H

Development and sensory analysis of Traditional food products incorporated with poppy seeds

Author(s): Renu Bala, Dr. Veena and Preeti Dhankhar
Poppy seeds (Papaver somniferum) are oilseeds power house of beneficial nutrients. These are also called Amapola (Spanish), Khuskhus (Punjabi, Gujrati), Posto (Bengali) and Postadana, Khuskhus (Hindi). These are used in bakery products mainly breads, rolls, and cookies, cakes and pastries preparation. It can also be used as a thickening agent and excellent binding agent. Poppy seeds are used for Ayurveda treatments for a wide range of conditions and therapies. In Indian traditional medicine (Ayurveda), poppy seeds are ground into a fine paste with milk and applied on the skin as a moisturizer. Poppy seeds have a natural supply of alkaloids which is extremely beneficial for treating nervous disorders also make a perfect remedy for curing insomnia as well as breast cancer, heart attack and other heart diseases. Poppy seeds significantly reduce the risk of heart attack and other heart diseases because it contains linoleic acid in adequate amount. Oleic acid (a mono unsaturated fatty acid), helps lower Low Density Lipoprotein (LDL) or ‘’bad cholesterol’’ and increase High Density Lipoprotein (HDL) or ‘’good cholesterol’’ levels in the blood. This present study is an attempt to made traditional products fortified with poppy seeds like Besan papadi and Potato papad which are beneficial for heath besides this they also introduces our traditional foods. The products were standardized and served as control (T0). Three treatments were given as T1 T2 and T3 at level of 5, 10 and 15 percent for development of Potato papad and besan papadi. All the developed products were evaluated organoleptically using 9 Hedonic Scale (B. Srilakshmi, 2007) by a panel of 6 judges of the Department of Foods and Nutrition, BPS institute of higher learning, on the basis of colour, appearance, texture, taste, flavour and overall acceptability. The result of sensory analysis was found that the traditional food products like Potato papad and besan papadi was acceptable in all treatments as controlled.
Pages: 319-322  |  551 Views  181 Downloads
How to cite this article:
Renu Bala, Dr. Veena, Preeti Dhankhar. Development and sensory analysis of Traditional food products incorporated with poppy seeds. Int J Home Sci 2017;3(1):319-322.

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