Formulation and Nutritional Evaluation of Tomato-Broccoli Blended Instant Vegetable Soup Mix

Simple item page
dc.contributor.advisorSood, Monika
dc.contributor.authorKour, Kamaldeep
dc.date.accessioned2022-02-23T07:57:47Z
dc.date.available2022-02-23T07:57:47Z
dc.date.issued2022-02
dc.description.abstractThe present investigation was carried out to standardize appropriate blends of tomato and broccoli for development of instant vegetable soup mix and to assess their physico-chemical and organoleptic attributes during storage. The tomato and broccoli powders were blended in varied concentrations of T1 (100:0:: Tomato powder: Broccoli powder ), T2 (95:05:: Tomato powder: Broccoli powder), T3 (90:10:: Tomato powder: Broccoli powder), T4 (85:15:: Tomato powder: Broccoli powder), T5 (80:20:: Tomato powder: Broccoli powder), T6 (75:25:: Tomato powder: Broccoli powder) and T7 (70:30:: Tomato powder: Broccoli powder) to form nutritious and convenient soup mix. The formulated soup mix was packed in laminate pouches and its storability was studied for 90 days under ambient conditions. The physico-chemical analysis of instant soup mix revealed that maximum mean L* value 50.75, water activity (0.579), moisture (7.80%), crude fat (3.52%), crude protein (16.06%), crude fibre (9.55%), ash (7.58%), ascorbic acid (30.52 mg/100g) and antioxidant activity (26.38 %), were recorded in T7 whereas, T1 recorded highest a* value 17.52, b* value 30.45, carbohydrate (61.22%), energy (323.47 Kcal), browning (1.97). Among functional parameters, highest water solubility index (9.34 g/g) and water absorption index (4.09 g/g) were observed in T1,whereas, T7 recorded highest bulk density (0.719 g/ml) and rehydration ratio (5.33). Sensory evaluation revealed that highest colour score was recorded in T1 as 7.80 whereas, T4 was adjudged as superior in taste (8.21), consistency (7.96), aroma (8.17) and overall acceptability (7.92). T1 recorded lowest microbial count of 0.19×104 cfu per g after 90 days of storage. In general, there was an increase in water activity, moisture, browning, water absorption index and bulk density whereas, decrease in crude fat, crude protein, crude fibre, ash, carbohydrate, energy, ascorbic acid, antioxidant activity, water solubility index and rehydration ratio during 90 days of storage. However, sensory evaluation revealed that instant soup mix blended with 85:15::Tomato powder: Broccoli powderwas most acceptable.en_US
dc.identifier.citationPreferred for your work. Kour. K. 2022. Formulation and Nutritional evaluation of Tomato-Broccoli Instant Vegetable Soup Mixen_US
dc.identifier.other36839
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810182787
dc.keywordsTOMATO,BROCCOLI, SOUP, CRUDE FIBRE, ANTIOXIDANT ACTIVITY, SENSORY EVALUATION.en_US
dc.language.isoEnglishen_US
dc.pages82en_US
dc.publisherSher-e-Kashmir University of Agricultural Sciences and Technology of Jammuen_US
dc.subFood Science and Technologyen_US
dc.themeFormulation and Nutritional Evaluation of Tomato-Broccoli Blended Instant Vegetable Soup Mixen_US
dc.these.typeM.Scen_US
dc.titleFormulation and Nutritional Evaluation of Tomato-Broccoli Blended Instant Vegetable Soup Mixen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
36839 Kamaldeep Kour J19M649 Thesis MSc .pdf
Size:
4.86 MB
Format:
Adobe Portable Document Format
Description:
Formulation and Nutritional Evaluation of Tomato-Broccoli Blended Instant Vegetable Soup Mix
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses