Soups are consumed for nutritive benefits and also by patients whose intake of solids is considerably reduced due to several pathological reasons. Dehydrated soup mix is a convenient product due to its less volume and long storage life at ambient temperatures. Soup mix formulated with functional ingredients, modified potato flour (thickening agent), and dill leaf powder (DLP) was evaluated for its antioxidant properties. Aqueous and methanolic extracts of soup mix were prepared, and their total phenolic content, reducing power ability, and free radical-scavenging activity were determined. Significant improvement in total phenolics was observed as a result of addition of DLP that led to enhancement of its antioxidant properties. The phenolic acid profile of the soup mix base contained mainly tannic acid, while protocatechuic, gentisic, vanillic acid, and syringic acids were contributed by DLP. The reducing power ability of soup mix was increased by about 2.5 times in aqueous and about seven times in methanolic extracts, as a result of DLP addition. Concentration-dependent scavenging activity was observed, and IC 50 (scavenging of 50% 1,1-diphenyl-2-picrylhydrazyl radical) values were reduced from 16.5 to 3.8 μg/mL in aqueous and from 9.1 to 3.9 μg/mL in methanolic extracts as a result of addition of DLP. The moisture-humidity relationship studies of soup mix conducted to determine its sorption behavior showed that the product exhibited caking tendency above 8.9% moisture corresponding to a critical relative humidity of 56%.

Various vegetable puree-incorporated quick cooking pastas (VPP) from non-durum wheat T. aestivum were developed and their quality attributes were evaluated. The results indicated that maximum incorporation of puree was used in carrot pasta (420 g/kg) and minimum amount was incorporated in beetroot pasta (150 g/kg). High yellowness was observed in carrot pasta (20.33) and low in the case of beetroot pasta (8.73). All VPP had lower cooking loss, swelling index and texture values than the control. Overall sensory scores of all the VPP was low as compared to the control except in the case of carrot pasta (6.1) which had a score comparable with the control (6.2). The pigment and crude fiber content were found to be higher in VPP. The scanning electron microscopy (SEM) analysis of the cooked pastas revealed that addition of purees have altered microstructure of pasta comprising starch granules and protein matrix network which contributed to the difference in the cooking loss.Keywords: vegetable puree; pasta; microstructure; amylograph Se desarrollaron distintas variedades de pasta de coccio´n ra´pida que incorporan pure´vegetal (VPP por sus siglas en ingle´s) de trigo no duro T. aestivum, evalua´ndose sus atributos cualitativos. Los resultados indican que en la pasta con zanahoria se utilizo´la cantidad ma´xima de pure´(420 g/kg), en tanto que en la pasta con remolacha se empleo´la cantidad mı´nima (150 g/kg). Se observoú n alto nivel de color amarillento en la pasta con zanahoria (20,33) y un nivel escaso de este color en el caso de la pasta con remolacha (8,73). En comparacio´n con el grupo de control, todas las VPP experimentaron bajos niveles de pe´rdida en el ı´ndice de hinchamiento y de textura durante la coccio´n. Asimismo, comparando con el grupo de control, en te´rminos sensoriales la puntuacio´n general de todas las VPP fue reducida, excepto en el caso de la pasta con zanahoria (6,1), cuya puntuacio´n fue equivalente a la del grupo de control (6,2). Se constata que tanto el pigmento como el contenido de fibra cruda son superiores en las VPP. El ana´lisis SEM de las pastas cocidas indica que la incorporacio´n de pure´s altero´la microestructura de la pasta, formada de gra´nulos de almido´n y un tejido de matriz de proteı´nas, lo cual repercutio´en la pe´rdida durante la coccio´n.

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