Research Information System
Journal of Food Measurement and Characterization, 2026 (SCI-Expanded, Scopus)
This study developed a novel chocolate spread incorporating yellow and blue poppy seeds as functional ingredients. Physicochemical, bioactive, textural, rheological, microstructural, FT–IR spectroscopic, and sensory properties of spreads containing 5%, 12.5%, and 20% poppy seeds were evaluated. The formulation with 12.5% blue poppy seeds exhibited desirable spreadability (1017.13 g) and oil separation (9.70%). Blue poppy seeds contributed more effectively to the bioactive capacity of the spreads. Increasing seed content significantly increased particle size distribution parameters (d(0.1), d(0.5), and d(0.9)). All samples exhibited pseudoplastic behaviour, while viscosity and consistency were strongly influenced by seed type and concentration. FT–IR multivariate analysis revealed distinct molecular patterns associated with seed type and level. Sensory evaluation showed that spreads containing 5% and 12.5% blue poppy seeds achieved higher flavour–aroma, structure–texture, and colour–appearance scores. Overall, blue poppy seeds provided a more favourable quality profile than yellow poppy seeds, with low to moderate inclusion levels offering the best balance of sensory, bioactive, rheological, and textural properties.