Physical, Functional and Microbiological Parameters of Tomato-Broccoli Blended Instant Vegetable Soup Mix

Abstract

The aim of the present study was to develop functional instant soup mix and to assess its physical and functional parameters during ambient storage conditions. For the development of instant soup mix, tomato and broccoli were blended in different proportions of 100:0, 95:05, 90:10, 85:15, 80:20, 75:25 and 70:30 and were packed in laminate pouches and stored for 90 days. Analysis for physical (Hunter colour value), functional parameters and microbiological parameters (total plate count) was conducted at a regular interval of 30 days. With the incorporation of broccoli powder mean L* value increased from 48.90 to 50.75, whereas mean a* and b* values showed a decreasing trend from 17.52 to 9.67 and 30.45 to 28.02, respectively. Among functional parameters, mean water solubility index decreased from 9.34 to 8.52 g/g and water absorption index decreased from 4.09 to 3.42 g/g. T7 recorded highest bulk density (0.719 g/ml) and rehydration ratio (5.33). The overall acceptability was observed to be highest in T4 (7.92). The microbial count was found within permissible limits during 90 days of storage.