Journal of Food Processing & Technology

Abstract

Formulation of Nutritionally Superior and Low Cost Seaweed Based Soup Mix Powder

Jayasinghe PS, Pahalawattaarachchi V and Ranaweera KKDS

The demand for dried instant soups is increasing to their ease of use. In particular, the boom in healthy and functional foods, there is general preference for healthy soup prepared using vegetables, legumes, cereals and mushrooms. Dried instant soup has long shelf life because it is a dried food and frequently has its effective tasting time period set for a relatively long time. This study was conducted to develop a nutritious instant vegetable soup mixture incorporated with cereals, legumes and seaweed extracts such as agar or carrageenan use and was to replace of pectin. The agar and carrageenan area industrial food substitute enrich with protein, minerals, vitamins and amino acid which improve the overall nutritive values and viscosity of the soup. Organoleptic evaluation was conducted to select best combination of ingredients of vegetables, cereals, legumes and preservatives. In addition to that Ulva powder and seaweed extracts (agar or carrageenan) were incorporated in different percentages and was evaluated for the sensory attributes to optimize and compare physical chemical and sensory parameters with commercial vegetable soup mixture. The data rank some test revealed that best soup mixture were evaluated by sensory attributes one commercial available and two formulated soup mixtures with contain 80% vegetables, 10% grain, 3.5% legumes, 2.5% dried Ulva powder with 3% agar agar or 2% carrageenan and preservatives. The soup formulas have highest viscosity (698 cps, 766 cps, 951cps), water activity (0.618, 0.586, 0.437), crude protein (9.3%, 7.2%, 1.7%), carbohydrate (64.54%, 61.3%, 51.32%), iodine value and (0.35, 0.32, 0 mg/l) respectively in agaragar incorporated soup, carrageenan incorporated soup and commercial vegetable soup mixture. The total bacterial counts, total fungal counts and water activity were at the acceptable levels for consumption. The low levels of yeast and mould counts were detected in all the samples during the storage period. This two formulated products can be introduced to the commercial market as alternative medicinal heath food.