Poppy Seed Cake as a Key Ingredient for Functional Plant-Based Desserts

Nujamee Ngasakul, a Ph.D. student from DRIFT-FOOD Centre, has focused her current research on the valorization of poppy seed cake from the Agricultural Processing Training Centre of the Czech University of Life Sciences.

Poppy seed cake is a valuable by-product of oil extraction and is rich in fiber, protein, and phenolic compounds. These key components enable its use in the development of plant-based functional desserts. You can see some functional products in the gallery.