Development and Quality Analysis of Dried Vegetable Soup Enriched with Purslane Leaves and Seeds Powder | ||||
| New Valley Journal of Agricultural Science | ||||
| Article 7, Volume 2, Issue 6, October 2022, Page 372-383 PDF (434.36 K) | ||||
| Document Type: Original Research | ||||
| DOI: 10.21608/nvjas.2022.169599.1100 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Somaii Bader; Samaa El- sayed ; Galila Asker 
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| Food Science and Technology Department, Faculty of Home Economics, Al- Azhar University, Tanta, Egypt | ||||
| Abstract | ||||
| A purslane leaves and seeds powder enhanced vegetable soup was one of the aims of the research study. A conventional approach was used for the proximate analysis of purslane leaves and seeds powder. The energy of content in this study was 341.6–391.71 kcal/100 g, with moisture, ash, protein, fat, fiber, carbohydrate, and fiber content being 7.7% -8.34%, 13.75% 11.22%, 33.4% 24.54%, 6.32% 14.55%, 11.75% 9.04%, and 34.78% 40.65%, respectively. Highest content of Vitamin C, A, B total phenols, total antioxidants, and minerals (K, Ca, Mg, Cu and Mn) and lowest content of Fe, P and Zn were found in purslane seeds powder compare to purslane leaves powder. Purslane leaves and seeds powder significantly changed the physicochemical and sensory characteristics of soup samples. In the soup sample (10% purslane seeds powder), higher values for wettability, water solubility, and water activity were noted. 10% purslane leaves powder contained a high concentration of fiber, ash, and protein. All of the panelists approved of soup samples in all quantities. | ||||
| Keywords | ||||
| Dried Vegetable Soup; Purslane powder; Antioxidant Activity; amino acids; Rheological properties | ||||
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