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

摘要

The aim of the study was to standardize appropriate blends of tomato and broccoli for the development of an instant vegetable soup mix. Soup mix was formulated with varied proportions of tomato and broccoli powder as T_1 (100:0 :: Tomato powder: Broccoli powder), T_2 (95:05 :: Tomato powder: Broccoli powder), T_3 (90:10 :: Tomato powder: Broccoli powder), T_4 (85:15 :: Tomato powder: Broccoli powder), T_5 (80:20 :: Tomato powder: Broccoli powder), T_6 (75:25 :: Tomato powder: Broccoli powder) and T_7(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 T_7 recorded the highest ascorbic acid (30.52 mg/100 g) and antioxidant activity (26.38 %). Sensory evaluation revealed that instant soup mix blended with 85:15 :: Tomato powder: Broccoli powder was most acceptable.