Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Development and Quality Analysis of Instant Soup Mix from Moringa oleifera Pod Powder

Version 1 : Received: 9 June 2021 / Approved: 10 June 2021 / Online: 10 June 2021 (09:08:44 CEST)

How to cite: Ansari, F.; Singh, A.; Patidar, S. Development and Quality Analysis of Instant Soup Mix from Moringa oleifera Pod Powder. Preprints 2021, 2021060283 (doi: 10.20944/preprints202106.0283.v1). Ansari, F.; Singh, A.; Patidar, S. Development and Quality Analysis of Instant Soup Mix from Moringa oleifera Pod Powder. Preprints 2021, 2021060283 (doi: 10.20944/preprints202106.0283.v1).

Abstract

Traditionally Moringa is known as mystical miracle tree or the tree of life. Soup can be classified as an appetizer, warm food during cold and sick. Moringa oleifera pods have been procured from College of Agriculture, JNKVV, Jabalpur. The present investigation is planned with objectives to standardize best combination of for the development of instant soup mix, to evaluate various quality parameters, to evaluate the storage stability and cost estimation of product. Protein in instant soup is ranged from 9.76 to 11.89 percent in different formulations of instant soup mix. Formulation MPP4 (11.89) had significantly maximum protein content followed by MPP3, MPP2, MPP1 and Control with the minimum protein content. The original instant soup mix (control) exhibited highest carbohydrate content (61.52%) followed by MPP1, MPP3, MPP4, and MPP2 with lowest content. The evaluated scores of control for colour and appearance, taste, flavour, consistency, after taste and overall acceptability are 8.36, 8.50, 8.60, 8.90, 8.76 and 8.63 respectively

Subject Areas

Moringa; pods; instant soup mixes; proximate; sensory and storage study

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