Development of instant soup mix from water-chestnut and vegetable waste (Cauliflower & Radish)
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Date
2021-03
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
The present investigation was carried out in the Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand) during the year 2018-2021. The objective of the study was to developed instant soup mix powder by utilizing water-chestnut and vegetable waste. The creamish white kernel of water-chestnut used in present study had length, width and weight of 4.50 ± 0.20 cm, 3.63 ± 0.09 cm and 5.26 ± 0.12 g, respectively. The fresh green leaf of cauliflower had 39.96 ± 3.22 cm, 18.73 ± 0.64 cm and 24.16 ± 0.85 g of length, width and weight, respectively while the corresponding values for its stalk was 7.96 ± 0.35 cm, 2.9 ± 0.34 cm and 71.93 ± 2.89 g. The fresh green radish leaf had length, width and weight of 25.80 ± 1.08 cm, 8.26 ± 0.75 cm and 20.70 ± 1.44 g, respectively. The chemical composition of kernel include 75.43 ± 0.13 % moisture, 1.82 ± 0.28 % protein, 0.36 ± 0.21 % fat, 0.94 ± 0.65 % ash, 0.72±0.47 % crude fibre, 21.45 ± 0.04 % carbohydrate, 34.53 ± 0.50 mg/100 g calcium and 1.56 ± 0.15 mg/100 g iron. Cauliflower leaf contained 83.66 ± 2.45 % moisture, 2.88 ± 0.13 % protein, 0.63 ± 0.22 % fat, 1.69 ± 0.06 % ash, 2.36 ± 0.38 % crude fibre, 11.14 ± 2.20 % carbohydrate, 58.26 ± 0.95 mg/100 g calcium, 12.43 ± 0.49 mg/100 g iron and 6.97± 0.50 mg/100 g β-carotene while for its stalk had 90.40 ± 0.10 % moisture, 1.86 ± 0.04 % protein, 0.50 ± 0.02 % fat, 0.59 ± 0.07 % ash, 1.04 ± 0.07 % crude fibre, 6.65± 0.20 % carbohydrate, 3.6 ± 1.57 mg/100 g calcium and 0.63 ± 2.83 mg/100 g iron. Fresh radish leaf had 90.15 ± 0.58 % moisture, 2.08 ± 0.07 % protein, 0.09 ± 0.01 % fat, 1.62 ±0.07 % ash, 1.40±0.13 % crude fibre, 6.06±0.71 % carbohydrate, 2.27 ± 1.76 mg/100 g calcium, 4.80 ± 0.62 mg/100 g iron and 4.11 ± 0.18 mg/100 β-carotene. In this investigation two sets of experiments were designed. The first set of experiment includes optimization of water-chestnut flour and in second set, optimized the levels of leaves. The different levels of water-chestnut flour (5 to 50 g / 100 g) along with other constant basic ingredients like powder of corn flour, tomato, onion, garlic, black pepper, cumin, common salt and cubes of dried vegetables (cauliflower stalk, carrot and pea) were used for making ideal instant soup mix. The soup mix samples prepared by increasing levels of water-chestnut flour show decreasing trend for porosity (80 to 62 %) and solubility (28.51 to 21.17), significantly. Bulk density was slightly increased while true density exhibited slightly decreasing pattern non significantly. Statistical analysis of sensory evaluation indicated that 35 g of water-chestnut level was optimized in soup mix as it achieved highest score for appearance (7.37), odour (7.76), taste (8.33) and overall acceptability (8.17). The optimized level of water-chestnut was used further for the optimization of levels cauliflower and radish leaves (1 to 7 g) in 2:1 ratio. On the basis of sensory evaluation, it can be concluded that 3 g/ 100 g of leaves gained highest score for appearance (8.33), odour (7.96), taste (8.60) and overall acceptability (8.16). true density, porosity and solubility were decreased significantly as the increase in levels of leaves. Statistical analysis revealed that 34 % water-chestnut flour and 3 % leaves were optimum for making perfect instant soup mix powder. The chemical characteristics of the optimized instant soup mix include 8.8 ± 0.3 % moisture, 1.39 ± 0.04 % crude fat, 4.73 ± 1.76 % crude protein, 2.24 ± 0.34 % crude fibre, 2.18 ± 0.53 % ash, 82.90 ± 2.45 % carbohydrate, 363.03 ± 2.71 Kcal calorific value, 53.00 ± 2.45 mg/100 g calcium, 3.80 ± 1.38 mg/100 g iron and 0.46 ± 0.25 mg/100 β-carotene. It can be concluded that water-chestnut, cauliflower waste and radish waste have good amount of nutrients so they can be utilized for development of various value-added products.