Effect of Poppy Seed incorporation on the Nutritional, Textural and Sensory Quality of Kadaknath Meat Cookies

The present study aimed to develop functional Kadaknath meat cookies using poppy seeds (Papaver somniferum) as a fat replacer. Poppy seeds were incorporated at three levels, 2.0% (T1), 4.0% (T2) and 6.0% (T3), with a reduction in added fat. The developed products were evaluated for physicochemical properties, texture profile and sensory attributes. The pH, moisture, total dietary fibre, ash content, moisture–protein ratio and moisture retention differed significantly (P < 0.05) among cookies containing different levels of poppy seeds. Functional Kadaknath meat cookies containing poppy seeds had a significantly (P < 0.05) lower fat content than the control. Fat retention was significantly (P < 0.05) higher in cookies containing poppy seeds than in the control. Textural attributes, including hardness, gumminess and chewiness, differed significantly (P < 0.05) among the treatments. Sensory evaluation showed that cookies containing 2% poppy seeds received scores that were higher than or comparable to those of the control. Therefore, the incorporation of 2% poppy seeds was considered suitable for developing functional Kadaknath meat cookies, as it reduced fat content without adversely affecting the product's physicochemical, textural or sensory quality.