FORMULATION, NUTRITIONAL, SENSORY, ANTIOXIDANT ACTIVITY AND SHELF LIFE STUDIES OF INSTANT SOUP MIX

In today’s modern lifestyle, there is an increase in the development of various instant food products. To meet consumer requirements, the food choice will depend on several factors. The present study was aimed with the objective to formulate a value-added instant soup mix with nutritional and sensory charac-teristics. Further, the prepared instant soup mix was subjected to antioxidant and shelf life studies. Three different combinations (A-I, P-I and N-I) were prepared. The coefficient of friction (COF) was minimum for glass surface and maximum for plywood surface for all three products. The results of the moisture ranged from (6.82-7.99%), had different levels of ash content ranged from (7.40-12.49). The concentration of protein of sample NI (28.62%) was having the highest compared to PI (21%) and AI (19.36%). The carbohydrate content was found to be high in A1 (55.06%) compared to NI (46.55) and PI (44.98). The crude fiber, fat and saturated fat, and mineral contents are comparable with the three combinations. High mineral content was observed in NI sample compared to AI and PI. The product PI is rich in total phenolic and flavonoid contents and has shown high antioxidant activity. Further, the instant soup mix can be stored for a period of 90 days without any chemical preservative. Hence, the developed instant soup mix is a nutritional and value-added product with shelf life.