The effect of selected protein additives on the quality and storage stability of dehydrated soups

摘要

The objective of the present study was to investigate the effect of whey protein concentrate (WPC) and soy protein concentrate (Promine HV) on the quality and storage stability of selected dehydrated soups. The experiment was carried out on mushroom, pea and bean dehydrated soups. Soups prepared in the experiment were compared with analogical commercial soups manufactured by Kujawskie Zaklady Koncentratow Spozywczych "Delecta" Wloclawek. Dehydrated soups were stored for 4 months in polyethylene bags at the temperature of 20+-2 deg C. The basic physicochemical properties of soups were analysed. Fresh and stored samples were assayed for the content of malondialdehyde. Sensory analyses were carried out for soups prepared for consumption, using a 5-point scale method, An addition of protein preparations distinctly increased the amount of protein in soups. A higher level of protein was observed in samples with WPC. Samples with protein preparations showed slightly lower bulk density than the control sample. It was observed that samples with Promine HV absorbed slightly more water than the other ones. It is difficult to indicate an unambiguous effect of protein preparations on the malondialdehyde (MDA) level in fresh samples of soups, although pea andbean soups with WPC contained less MDA than soups with Promine HV. In samples stored for 2 months the content of MDA increased and its highest increase was observed in the control sample. Samples with WPC contained more MDA than samples with Promine HVin each group of soups. After 4 months of storage the amount of MDA was reduced in all samples by about 50 percent in comparison with samples stored for 2 months, An addition of milk powder and whey protein concentrate positively affected the colour andaroma of soups. The panel discussion showed a negative effect of Promine HV on the total score for all soups with that additive. Slight deterioration in the sensory attributes of stored soups was observed by panelists.