Evaluation of chemical and sensory parameters of tomato-broccoli blended instant vegetable soup mix

Tomat0-broccoli blended soup mix quality analysis

Authors

  • Kamaldeep Kour Division of Post Harvest Management, Faculty of Horticulture & Forestry, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu-180 009, India.
  • Monika Sood Division of Post Harvest Management, Faculty of Horticulture & Forestry, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu-180 009, India.
  • Julie Bandral Division of Post Harvest Management, Faculty of Horticulture & Forestry, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu-180 009, India.
  • Neeraj Gupta Division of Post Harvest Management, Faculty of Horticulture & Forestry, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu-180 009, India.
  • Ankita Choudhary Division of Post Harvest Management, Faculty of Horticulture & Forestry, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu-180 009, India.

DOI:

https://doi.org/10.48165/jefa.2023.18.02.36

Keywords:

Antioxidant, ascorbic acid, instant soup mix, sensory evaluation, tomato, broccoli, Antioxidant, ascorbic acid, instant soup mix, sensory evaluation, tomato, broccoli

Abstract

The aim of the study was to standardize appropriate blends of tomato and broccoli for development of 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/100g) and antioxidant activity (26.38 %). Sensory evaluation revealed that instant soup mix blended with 85:15:: Tomato powder: Broccoli powder was most acceptable.

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References

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Published

2023-07-09

Issue

Vol. 18 No. 2 (2023): Journal of Eco-Friendly Agriculture (Jul-Dec) 2023

Section

Articles

How to Cite

Kour, K., Sood, M., Bandral, J., Gupta, N., & Choudhary, A. (2023). Evaluation of chemical and sensory parameters of tomato-broccoli blended instant vegetable soup mix: Tomat0-broccoli blended soup mix quality analysis. Journal of Eco-Friendly Agriculture, 18(2), 415–420. https://doi.org/10.48165/jefa.2023.18.02.36
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