Preparation and Evaluation of High Nutritional Value Dried Lentil Soup | ||
| Food Technology Research Journal | ||
| Volume 9, Issue 2, September 2025, Pages 135-146 PDF (703.23 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ftrj.2025.461706 | ||
| Authors | ||
| Nadra, S.Y. Hassan* 1; Hanaa, M. Abd Elaziz1; Ghada, T. Ahmed2 | ||
| 1Experimental Kitchen Research Unit, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| 2Department of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| 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. | ||
| Keywords | ||
| Lentil; Dried Soup; broken rice, noodles, chemical, rheological and sensory evaluation | ||
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