Abstract:
Instant foods are top-rated in the modern food market due to the busy
lifestyles, industrialization and population increase. The study was carried
with a view to develop a soy-based instant soup mixture using a combination
of soya fine grits, pumpkin powder, and cornstarch. Soya fine grits are a
significant by-product of soy nugget processing, and it contains protein,
carbohydrate, dietary fiber, total sugar, and total fat (43.3, 38, 15.6, 3.3, and
0.2%, respectively). During this study, both proximate analysis (moisture,
ash, and crude fiber) and sensory qualities (taste, aroma, texture, color, and
overall acceptability) of the prepared instant soup powder were analyzed.
And also, shelf life, water activity, pH value, and the moisture content of the
developed soup mixture were analyzed for the 45-days storage period. The
sample, which contained fine soya grits (19.56%), pumpkin powder
(26.10%), cornstarch (32.60%), spices (black pepper, garlic powder, onion
powder, sugar, maltodextrin, salt, yeast extract), dried carrots (3.03%), and
leeks (3.03%) was selected as the most preferred instant dried soup powder
by the sensory evaluation. According to the proximate analysis, there were
6.42% moisture, 10.56% ash, and 4.003% crude fiber, while its water
absorption index was 8.598 g/g, and pH value was 6.76, at 4.25-minute
cooking time. Results revealed that soup powder's moisture content
increased to 6.89%, pH decreased to 6.57, and water activity increased to
0.598 levels during the 45-day storage period.
