Production of Vegetables Soup Powder Supplemented with Two Protein Sources

Gamal, Aziza; M.F. Elbaz, Abeer

doi:10.21608/ftrj.2024.382249

Production of Vegetables Soup Powder Supplemented with Two Protein Sources

Document Type : Original Article

Authors

Aziza Gamal ¹
Abeer M.F. Elbaz ²

¹ Horticultural Crops Technology Research Department, Food Technology Research Institute, ARC

² Food Engineering and Packaging Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

10.21608/ftrj.2024.382249

Abstract

Dried quick soups are gaining popularity due to their convenience. This study aimed to develop and evaluate nutritious vegetable-based soup powders enhanced with quinoa and chia seeds flours in varying ratios (30%, 50%, or a combination with 25% of each). Incorporating quinoa and chia seeds flours increased the protein, fat, phosphorus, and magnesium content of the soup mixes but decreased potassium levels. Additionally, the presence of these flours improved phenolic content, antioxidant activity, and lightness (L-value) and yellowness (b-value), while reducing redness. The physical properties of the soup mixes, such as bulk density and water activity, were minimally affected, while solubility was improved. Rheological and sensory evaluations revealed that adding 30% quinoa seeds flour to the vegetable soup mix enhanced flow behavior (consistency value of 20.39 dynes. Sn/cm²) and sensory attributes (color, odor, texture, and taste) compared to the control or other tested soup mixes.

Keywords