Microbiological and Sensory Evaluation of Instant Vegetable Stock from by-Products of Frozen Food Companies Compared with the Commercial Stock Cubes in Egypt | ||||
| Bulletin of the National Nutrition Institute of the Arab Republic of Egypt | ||||
| Article 7, Volume 48, Issue 1, January 2017, Page 1-15 PDF (596.27 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bnni.2017.4232 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Emad Guirguis1; Mohamed Farag2 | ||||
| 1Department of Food Hygiene, National Nutrition Institute, General Organization of Teaching Hospitals and Institutes, Egypt. | ||||
| 2Department of Food Hygiene, National Nutrition Institute, General Organization of Teaching Hospitals and Institutes, Egypt | ||||
| Abstract | ||||
| The consumption of instant vegetable soup powder is increasing due to their ease of use. It was developed converting by-product frozen food, to much valuable and functional products. Five vegetable soup formulae (F1, F2, F3, F4 and F5) were created using dried vegetable waste material mixes. Microbial and sensory evaluation was conducted to select best combination of ingredients in comparison with commercial brand. The results of the microbial analysis showed that the samples had mean total aerobic viable count and molds and yeasts count ranging) from 6.0 to 9.8) x 104 cfu/g and (from 5.4 to 11) x102 cfu/g, respectively. The coliform group (MPN) ranging from < 3.0 to 23 cell/g. Pathogens (Escherichia coli, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Salmonella sp.) were not detected in any of the samples. The counts obtained were within the maximum acceptable levels provided by the Food and Drug Administration (FDA). Sensory evaluation on the basis of overall acceptability scores, the formula F2 is the most acceptable of all the examined samples while the commercial vegetable stock cubes comes the second, followed by formulae F3, F4, F1 and F5, respectively. Therefore, the development of innovative and safe foods has been a challenge, mainly due to lack of knowledge and technology transfer to the industry. | ||||
| Keywords | ||||
| by-products; vegetable stock; microbiology; sensory | ||||
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