Development and quality evaluation of dried vegetable soup added with some legumes

Abstract

Fruits and vegetables play an important role in the diet due to their high amounts of fiber minerals and vitamin content. Different vegetables i.e., potatoes, carrot, onion, garlic, tomato with different legumes such as lentils and green peas with addition of some seasonings like salt black pepper coriander and cumin was used to prepare dried vegetable soup. Rehydration ratio, physiochemical analysis, sensory evaluation and net number of calories obtain per serving of soup was accomplished. pH of vegetable soup decreased slightly during storage i.e. (6.40±0.32, 6.31±0.08 6.27±0.26)   and for acidity they increased slightly i.e. (2.28-2.28) that is good for soup shelf life. Color analysis gave précised data about soup sensory evaluation where mean values of L*a*b* are increasing gradually i.e. (81.72, 81.87±0.21, 81.94±0.03±0.20), (5.61±0.09, 5.57±0.18, 5.59±0.22) and (29.54±0.12, 29.43±0.10, 29.53±0.05). The purpose of adding legumes is to increase the nutritional content up to a mark able extent, where the soup mixes will provide noticeable amounts of the desired nutrients particularly, from vegetables and protein (12.72±0.22, 12.54±0.16, 12.63±0.15) from legumes, with better protein digestibility and mineral accessibility. Water activity and amount of moisture (9.14±0.09, 9.23±0.03, 9.45±0.18) of final product increased stability of the dried soup mixes.