Quality evaluation of untraditional instant stock powder from some legumes | ||||
| Egyptian Journal of Nutrition | ||||
| Volume 39, Issue 4 - Serial Number 1, December 2024, Page 58-79 PDF (600.13 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/enj.2024.402165 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Amera T Mohammed1; Ghada T Ahmed1; , Reham S Abd El-Salam1* | ||||
| 1: Department of Corps Technology Research, Food Technology Research Institute Agricultural Research Centre, Giza, Egypt | ||||
| Abstract | ||||
| ABSTRACT The consumption of stock powder as a seasoning and condiment is increasing due to its ease of use and relatively low cost. This study aimed to develop a healthy stock supplemented with legume powder and compare its nutritional components with commercially available stock powder (instant vegetable stock). Therefore, eight instant stock powder formulas were developed from soaked and soaked-steamed legumes such as lentil, sweet lupine, and chickpea. Physiochemical, phytochemical characteristics, sensory evaluation, and microbial analysis during the storage period for six months were estimated. The results of all legume stock formulas revealed that the moisture content and water activity were within permissible limits and below the growth level of microorganisms. The soaked stock formulas (F1, F3, F5, and F7) exhibited higher lightness (L*) and lower redness (a*) values compared to the soaked-steamed formulas (F2, F4, F6, and F8). Also, they have higher solubility values than those of the soaked-steamed stock formulas. The highest content of protein, ash, crude fiber, and fat was found in sweet lupine stock. Minerals content (K, Mg, Ca, Mn, Zn, and Fe) significantly (p≤0.05) increased in all instant legume stock powder formulas in contrast to commercial stock control, which increased in Na content. Furthermore, soaked-steamed stock formulas reduced the total phenols, carotenoids content, and antioxidant activity compared to the soaked stock formulas. No significant differences (p≤0.05) were observed in appearance and aroma scores between commercial stock control and all developed stock formulas. Regarding overall acceptability, commercial stock control and mixture of soaked-steamed legumes stock (F8) had the highest scores, followed by soaked-steamed chickpea (F6) and mixture of soaked legumes stock (F7). The total bacterial count as well as the mold and yeast were increased by increasing the storage period in all stock powders, but within the permitted limits. Instant legume stock powder is competitively priced and cheaper than local commercial options in the Egyptian market. So, this study can help manufacturers develop stock products by enhancing nutritional value and improving consumer acceptance. | ||||
| Keywords | ||||
| Keywords: Stock powder; legumes; physiochemical properties; sensory evaluation; microbiological quality | ||||
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