Abstract:
Different types of soup powder available in the market. All the soup powders were made from combination of different vegetables. Therefore, research was conducted to prepare the highly nutritious soup powder from combination of different fruits and vegetables such as carrot, beans, peas, lentils, dates, tomato, corn starch, and oats. All are dried by oven drying.
Hot water blanching was done to stops enzyme actions. The final product soup powder was evaluated for cooking quality, appearance, nutritional characteristics and sensory quality. The proximate analysis shows the chemical composition such as moisture, ash, protein and fat content were 6.5%, 6.66%, 8.9%, 2.2% respectively. Corn flour was added as a thickening agent. And also coriander powder and pepper powder was added to give the spicy texture. The results for sensory evaluation were highly accepted.
