Document Type : Original Article
Authors
1
Experimental Kitchen Research Unit, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2
Department of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
10.21608/ftrj.2025.461706
Abstract
This study developed three novel dried soup mixes lentil vegetable (L1), lentil-vegetable-noodle (L2), and lentil-vegetable-broken rice (L3) and evaluated their nutritional, technological, and sensory properties against a commercial control (C) over six months. The evaluation included proximate composition, bioactive compounds, antioxidant activity, mineral content, color, viscosity, rehydration capacity, water activity, and sensory attributes. Results showed that L1 possessed the highest protein (23.52%), antioxidant activity (6.86% inhibition), and carotenoid content (6.68mg/100g), along with optimal viscosity and the lowest fat (1.00%). L2 had the highest mineral content (Fe: 4.33, Zn: 5.34 mg/100g). Sensory, L1 and L2 maintained the highest overall acceptability, significantly outperforming the control throughout storage. In conclusion, supplementing lentil soup with vegetables (L1) or noodles (L2) enhances its nutritional profile, functionality, and shelf life. L1 is highly recommended for its superior overall quality, offering a nutrient-dense and convenient food product for consumers.
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