Effect of incorporation of carrot and papaya on quality characteristics and shelflife of chicken soup

摘要

Mashed carrot and papaya was incorporated in the chicken broath for preparation of chicken soup and a standard formulation was developed which was evaluated for physicochemical, microbiological and sensory parameters. Chicken soup formulated with carrot (T_1) revealed significantly higher (P<0.05) appearance, flavour and overall acceptability than chicken soup with papaya (T_1 and control (C). Soup incorporated with mashed carrot also recorded superior physicochemical properties viz. pH and TBA and significantly lower (P<0.05) microbial load than soup added with papaya and control. These results showed that incorporation of mashed carrot and papaya in soup formulation can improve the chicken soup quality, acceptability and was found healthier for consumers.