Production of Vegetables Soup Powder Supplemented with Two Plant Protein Sources | ||||
| Food Technology Research Journal | ||||
| Volume 5, Issue 2, September 2024, Page 110-122 PDF (692.56 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ftrj.2024.382249 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Aziza T. Gamal  1; Abeer M.F. Elbaz2
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| 1Horticultural Crops Technology Research Department, Food Technology Research Institute, ARC | ||||
| 2Food Engineering and Packaging Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| 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 | ||||
| Vegetable soup; quino flour; chia flour; solubility; water activity; Rheological properties | ||||
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