TITLE:
Preparation of Dried Vegetarian Soup Supplemented with Some Legumes
AUTHORS:
Amal M. H. Abdel-Haleem, Azza A. Omran
KEYWORDS:
Vegetarians Soup, Legumes, Nutritional Quality, Physical Characteristics Rheological Properties, Sensory Quality Attributes
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.22,
December
31,
2014
ABSTRACT: The present work was aimed
to prepare dried vegetarian soup supplemented with some legumes. Potatoes,
hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper,
coriander and cumin (served as F1) were used in combination with
lentil, green pea and chickpea to formulate F2, F3, and F4,
respectively. Chemical, physical, rheological and sensory evaluation was
performed. The results indicated that supplementation with legumes
significantly enhanced the nutritional characteristics, where the dried
vegetarian soup mixtures had reasonable amounts of the required nutrients
particularly, protein, carbohydrates, fats, Fe and Zn with good in vitro protein digestibility and mineral availability. Moisture content and water
activity predicted the extended shelf-life and stability of the dried
soup mixtures. The four resultant soup samples F1, F2, F3 and F4 had a noticeable viscosity pattern characterized by a non-Newtonian
pseudoplastic flow behavior. Supplementation with legumes significantly (p ≤ 0.05)
affects taste, color, flavor attributes and overall acceptability of the
resultant soup samples. But, it had no significant effect on thickness and appearance.
The results clearly demonstrated the usefulness of supplementing the dried
vegetarian soup mixtures with legumes to enhance nutritional and technological
quality of the resultant soup and lentil was the most valuable addition with
the highest acceptability.