Evaluation of chemical and sensory parameters of tomato-broccoli blended instant vegetable soup mix Kour Kamaldeep, Sood Monika*, Bandral Julie D., Gupta Neeraj, Choudhary Ankita Division of Post Harvest Management, Faculty of Horticulture & Forestry, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu-180 009, India *e-mail: monikasoodpht@gmail.com
Online Published on 11 January, 2024. Abstract The aim of the study was to standardize appropriate blends of tomato and broccoli for the development of an instant vegetable soup mix. Soup mix was formulated with varied proportions of tomato and broccoli powder as T1 (100:0 :: Tomato powder: Broccoli powder), T2 (95:05 :: Tomato powder: Broccoli powder), T3 (90:10 :: Tomato powder: Broccoli powder), T4 (85:15 :: Tomato powder: Broccoli powder), T5 (80:20 :: Tomato powder: Broccoli powder), T6 (75:25 :: Tomato powder: Broccoli powder) and T7 (70:30 :: Tomato powder: Broccoli powder) along with other ingredients viz., corn flour (thickening agent), salt etc. and were evaluated for their chemical and sensory characteristics at 30 days interval under ambient conditions. Results showed that treatment T7 recorded the highest ascorbic acid (30.52 mg/100 g) and antioxidant activity (26.38 %). Sensory evaluation revealed that instant soup mix blended with 85:15 :: Tomato powder: Broccoli powder was most acceptable. Top Keywords Antioxidant, Ascorbic acid, Instant soup mix, Sensory evaluation, Tomato, Broccoli. Top |