Comparison between Some Processed Dried Soup Products | ||||
| Alexandria Science Exchange Journal | ||||
| Article 5, Volume 29, July-September - Serial Number 3, July 2008, Page 130-144 PDF (580.78 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2008.3193 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Samiha M.El-Sayed | ||||
| Food Science and Technology Dept., Faculty of Home Economics Tanta, Al-Azhar Univ.,Egypt | ||||
| Abstract | ||||
| Soup has been widely consumed in the diet due to their flavour and palatable taste. Three blends of dried soup were processed from only chicken meat (blend A), mixture of chicken meat and mushroom (blend B) and mushroom only (blendC) and stored for 6 months at room temperature. The processed soups were compared with to commercial soup widely available in the local market. There were generally significant differences in proximate composition between processed blends and commercial soup. The results indicated that processed blends had the highest content of peroxide and TBA values. TPC, moulds and yeasts contents were increased by increasing the storage period. Blends (A) and (C) had higher essential amino acids comparing with blend (B). While, blend (c) had the highest oleic, linoleic and linolenic acids. | ||||
| Keywords | ||||
| soup-processed soup-stock soup-commercial dried soup; chicken soup-mushroom soup | ||||
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