PHYSICO-CHEMICAL PROPERTIES OF SOUP POWDER PREPARED FROM BLENDS OF SOYABEAN AND WHEY AND SENSORY QUALITIES OF READY-TO-SERVE SOUPS
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Date
2006
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Publisher
Anand Agricultural University, Anand
Abstract
The present study was planned and conducted to prepare a soup powder
from blends of soyabean tofu and whey powder and evaluate the sensory qualities of
Ready-to-Serve (RTS) soups made from their corresponding dry soup powders. Soup
powder I (T1 to T16) and soup powder II (T17 to T32) were prepared by blending whey
powder, tofu powder, onion powder, garlic powder, ginger powder, chilli powder,
common salt and mono sodium glutamate along with either sodium alginate in soup
powder I or with maida in soup powder II as thickening agent. All the powders were
analysed for their chemical composition namely protein, fat, moisture, ash, total
carbohydrates (by difference) and physico-chemical attributes viz., bulk density, total
moisture absorption, pH and acidity. A commercial soup powder of mixed vegetable
(Knorr, Hindustan Lever Ltd., Mumbai) was taken as the control (TC).
Description
Keywords
Dairy Chemistry, Study