Development and Evaluation of Instant Dry Soup Mix from Oats, Barley and Lentil
Loading...
Date
2021-12
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu
Abstract
Instant dry soup mix is the one of the traditional food which can be classified as an appetizer. Instant soup hasbecome an alternative food for breakfast because of its high energy and nutrient content, ease of preparation and minimum serving time. As the formulation and development of nutritious complementary foods prepared from locally and readily available raw materials have received a lot of attention, the present research work was aimed to prepare vegetable supplemented instant dry soup mix from germinated minor cereals (oats and barley) and lentil powder possessing nutritional and sensory characteristics as well as rich in bioactive components that confer health benefits and making it a complementary food. For the preparation of instant dry soup mix oats and barley grains were subjected to seven different pretreatments viz., soaking, germination (48 h), germination (72 h), cooking, malting, roasting and popping. During the study the assessment of functional, physicochemical and bioactive characteristics of oats and barley depicted that the oats and barley subjected to germination (72 h) recorded maximum water absorption capacity (106.88 and 100.40%), oil absorption (199.92 and 191.61%) and minimum bulk density (0.38 and 0.48%). During study it was further observed that oats and barley subjected germination (72 h) recorded maximum L* value,minimum a* and b* values. Oats and barley germination for 72 hours also recorded maximum crude protein (15.79 and 14.81%), crude fat (5.76 and 2.66%), crude fibre (6.72 and 5.72%), total ash(2.42 and 2.39%) and mineral content. Germination (72 h) also recorded the maximum total phenolic content (229.00 and 214.76 mg GAE/100g) and antioxidant activity (58.17 and 44.74%) whereas the anti nutritional factors viz., tannins and phytic acid content were significantly low. During the storage period of 90 days, the mean moisture content increased but the crude protein, crude fat, crude fibre, total ash content of oats and barley flourdecreased significantly. On the basis of functional, physical and chemical characteristics of oats and barley, treatment T3 (germination 72 h) was found to be the best over other pre treatments and therefore the flours obtained from these grains were further used for the development of instant dry soup mix.
For the preparation of instant dry soup mix, the flours obtained from 72 hour germinated oats and barley was blended with the lentil powder in different proportions (0,5, 10,15,20,25,30, 35 and 40%). The developed instant dry soup mixes were packed in laminated pouches and stored for a period of 6 months under ambient conditions and analysed for the functional, physicochemical and sensory parameters at an interval of 2 months.
The highest mean water absorption capacity andoil absorption capacity of 60.88 per and 114.15 per cent were recorded in treatment T9 (40:0:25::GOF:GBF:LF) while as treatment T1 (0:40: 25::GOF:GBF:LF) showed least mean water absorption capacity and oil absorption capacityof 60.07 and 111.09 per cent.The treatment T9 (40:0:25::GOF:GBF:LF) recorded higher mean crude protein (11.32%), crude fat (3.51%),crude fibre (4.91%), total ash (1.99%), total carbohydrate (26.82%), total energy value (276.18 Kcal per 100g),phosphorus (226.41 mg/100g), magnesium (108.77 mg/100g), calcium (47.28 mg/100g), iron (3.48 mg/100g) and zinc content (2.69mg/100g). The results further revealed that substitution of higher levels of germinated oat flour in comparison to germinated barley flour resulted in reduction of anti nutritional factors viz., tannins from 60.71 to 56.20 mg TAE/100g and phytic acidfrom 717.13 to 616.29 mg/100g.Sensory evaluation of instant dry soup mix revealed that the treatment T6 (25:15:25:: GOF: GBF: LF) recorded highest mean scores for color 7.90, taste (8.02), flavor (8.05), consistency (8.12) and overall acceptability (8.00). Hence for development of instant dry soup mix, germinated oat flour and germinated barley flour can be successfully incorporated at level (GOF: 0-25%, GBF: 0-15%)to improve sensory attributes with shelf life of 180 days.
With the advancement of the storage period a significant reduction in nutrientswas observed. The mean crude protein decreasing from10.74 to 10.45 per cent, crude fat from 3.33 to 2.93per cent, crude fiber from 3.90 to 3.58 per cent, total ash from 1.87 to 1.62 per cent, total energy from 271.67 to 271.39 Kcal per 100g.Significant reduction in the mineral content of soup mix was also observed during storage and the mean phosphorus content decreased from 195.97 to 195.67 mg per 100g, magnesium from 97.48 to 97.13 mg per 100g, calcium from 31.95 to 31.66 mgper 100g, iron from 3.44 to 3.17 mg per 100g, zinc from 2.49 to 2.20 mg per 100g. The sensory evaluation revealed that there was decrease in the organoleptic characteristics throughout the storage period with the mean overall acceptability values decreased from 7.68 to 7.16. Microbiological analysis revealed a gradual increase in the total microbial load from 1.18 to 1.36×104 (cfu/g) with the advancement of storage period but the load was within safe limits.
Description
Keywords
Citation
Preferred for your work. Rani, M. 2021. Development and evaluation of instant dry soup mix from oats, barley and lentil. Ph,D, thesis, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, India.