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Title: Standardization and quality evaluation of Vitamin C enriched poppy seed syrup
Authors: Selvamuthukumaran, Meenakshisundaram
Chowdary, Chinnaiah
Keywords: Vitamin C enriched;Poppy seed;Syrup;Storage study;Lemon juice;Dietary fibre
Issue Date: Jan-2017
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.8: A61K 31/00, C07D 307/62, C12N, C12P, A23B 9/28, A23L 29/30, A23L 33/125
Abstract: The vitamin C enriched poppy seed syrup was developed by incorporating poppy seed slurry at 5-25% with addition of lemon juice. The sensory evaluation of developed products shows that the syrup was found to be acceptable upto 10% incorporation of poppy seed slurry. The syrup found to contains significantly enormous amount of dietary fibres, vitamin C and vitamin E, when compared to commercial samples. The standardized product was subjected to shelf stability evaluation at 23 ± 4 and 37 °C. The physico-chemical evaluation of stored syrup shows that the TSS, total, reducing sugars and colour intensity significantly increased during the entire storage period; while protein, vitamin contents, viz. C and E significantly decreased at above temperature conditions. Slight reduction in acidity and dietary fibre content was notice during storage. Vitamin C enriched poppy seed syrup was found to be acceptable up to 6 months at room temperature and 2 months at 37˚C. The microbial population of stored samples was found to be non detectable.
Page(s): 146-152
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.16(1) [January 2017]

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