International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 5
First page : (1502) Last page : (1507)
Article doi: http://dx.doi.org/10.18782/2320-7051.2809

Process for the Preparation of Value Added Instant Tomato-mushroom Soup Mix Incorporated with Psyllium Husk and its Quality Evaluation

*Anjali Verma and **Renu Mogra
Deptt. of Foods & Nutrition, College of Home Science MPUAT, Udaipur, Rajasthan
*Corresponding Author E-mail: anjali190191@gmail.com
Received: 7.04.2017  |  Revised: 19.05.2017   |  Accepted: 23.05.2017  

 ABSTRACT

The present study was carried out with objectives to develop value added instant tomato-mushroom soup mix using psyllium husk powder and its quality evaluation. The overall acceptability scores of developed instant soup mixes revealed that 2 per cent incorporation of psyllium husk powder was found most acceptable (7.74±0.03) among other combinations. Tomato-mushroom soup mix was found to contain 5.14±0.02g moisture, 7.95±0.03g crude protein, 1.46±0.02g crude fat, 2.53±0.01g total ash, 7.84±0.03g crude fibre, 75.07±0.11g carbohydrate, 341.29±0.96kcal energy, 11.42±0.02g total dietary fibre, 93.89±0.04mg calcium, 2.12±0.02mg iron and 148.52±0.05mg  phosphorous, 42.19±1.77 per cent in-vitro protein digestibility and 0.280±0.005 mg (13.2%) in-vitro iron bioavailability per 100g. Thus, it can be concluded from the results that the developed instant vegetable soup mix was good in acceptability nutritionally good especially rich in total dietary fibre content.

Key words: Psyllium husk powder, physico-chemical characteristics, In-vitro protein digestibility, In-vitro iron bioavailability, fibre

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Verma, A. and Mogra, R., Process for the Preparation of Value Added Instant Tomato-mushroom Soup Mix Incorporated with Psyllium Husk and its Quality Evaluation, Int. J. Pure App. Biosci.5(5): 1502-1507 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2809