Standardization and quality evaluation of Vitamin C enriched poppy seed syrup

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.