Contact: +91-9711224068
International Journal of Home Science
  • Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal

Impact Factor: Impact Factor(RJIF): 5.3

International Journal of Home Science

2023, VOL. 9 ISSUE 2, PART C

To standardisation and sensory evaluation of poppy seed product

Author(s): Dt. Sarita Iraj and Ragini Tripathi
Abstract:
The objective of this study was to determine the effect of poppy seed in the world of diet as it is said to promote weight loss. Poppy seeds are a high rich sources in a dietary fibre and iron and calcium. The high content of unsaturated fatty acids in poppy seeds is the main source of nutritional quality, but it is also the source of danger when it deteriorate. Oxidation of fat is frequently alluded to as autooxidation because the rate of oxidation increases as reaction proceeds. The iron and calcium contents of poppy seeds play a significant role in the development of the health of nervous system. Developed product of poppy seed are salad, phirni, smoothy, poppyseed paneer, and churma laddu by using score card method (9–point hedonic scale). The result of poppy seed based product for poppy seed paneer, phirni, salad, smoothy, churma laddu (T1), (T2), (T3) were the best in all treatment in case of sensory attribute were 8.8,8.9,8.9.8.9.8.8 respectively. Development product were accepted by panel members.
Pages: 139-141  |  338 Views  217 Downloads


International Journal of Home Science
How to cite this article:
Dt. Sarita Iraj, Ragini Tripathi. To standardisation and sensory evaluation of poppy seed product. Int J Home Sci 2023;9(2):139-141.

International Journal of Home Science
Call for book chapter