PHYSICO-CHEMICAL, SENSORY AND PHYTO-CHEMICAL PROPERTIES OF INSTANT DRY SOUP MIX MADE BY USING BANANA PEEL AND WATER CHESTNUT
Syed Mansha Rafiq, Vidhu Aeri* and Syed Insha Rafiq
ABSTRACT
Instant dry soup mix was prepared using water chestnut (Trapa natans) as a source of starch. Banana peel was added to enhance the nutritional properties of the developed soup mix as it is a rich source of fibres, polyphenols and antioxidants. Three different formulations were made wherein the level of water chestnut and banana peel were varied and the level of other ingredients was kept same. These formulations were compared with the market sample. Physico-chemical analysis showed no significant difference (p > 0.05) in the moisture and protein content of the developed soup samples and the control however crude fibre and ash contents were significantly higher (p < 0.05) than the control. Formula F2 showed higher sensory scores compared to the other formulations and was optimized. The antioxidant activity, flavonoid content and phenol content of optimized soup mix was found to be 0.126mMTR, 504 mg QE/100g and 760 mg GAE/100g respectively. The resultant soup mix guaranteed good sensorial properties, high fibre content (21.8%), good nutritive value, acceptability and lower cost than similar products available in market.
Keywords: Instant soup, water chestnuts, banana peel, physicochemical properties, phytochemical properties.
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