TITLE:
Development and Quality Analysis of Protein Enriched Instant Soup Mix
AUTHORS:
Monirul Islam, Md Nazirul Islam Sarker, Md Shahidul Islam, Adhita Sri Prabakusuma, Niaz Mahmud, Yang Fang, Peipei Yu, Wenshui Xia
KEYWORDS:
Instant Soup, Fish Powder, Value Addition, Vegetable Powder, Fish Soup
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.9 No.6,
June
19,
2018
ABSTRACT: The aim of the study was to develop protein enriched instant fish soup mix and analysis of the quality of various conditions. The study used a mechanical dryer for maintaining a constant air flow and temperature at its drying and dehydration stage. Powder was made after drying. An appropriate composition was used as an indicator. Various compositions like 75%, 65%, 55% and 45% fish powder were used as formulation 0, formulation 1, formulation 2, and formulation 3 respectively. Then these were reconstituted by boiled water for soup mix preparation. The result indicated that mixer 2 was the best composition. The finding suggested that 55% fish powder mix is the best composition for protein enriched instant soup mix. It will help to produce the instant soup mix and an alternative source of various costly animal and plant protein as a value-added material.