Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix

Gandhi, Neeraj; Singh, Baljit; Sharma, Satyawati; Kapoor, Swati

doi:10.20546/ijcmas.2018.702.352

Cited by 7 publications

(10 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The maintenance of the amount of moisture in dried food products lesser than 10% limits the microorganisms growth and considered to improve the shelf life of soup. 11 The fat content was ranged between 6.23 and 5.12% in the formulations. There was no impact on carbohydrates whereas, and ash was found to be 6.35% at 50% buckwheat incorporation, which was the highest among all the treatments.…”

Section: Results and Discussion Effect Of Different Formulation Of Bu...mentioning

confidence: 97%

“…The development of instant vegetable soup mixes was done after the response surface methodology (RSM) to optimize corn and potato starches. 11 The dill leaf powder based soup mix was developed and studied for its antioxidant properties by Rekha et al 2010. [11] In Table 2, the proximate and chemical composition of different formulations of buckwheat soup mix is shown.…”

Section: Results and Discussion Effect Of Different Formulation Of Bu...mentioning

confidence: 99%

“…11 The dill leaf powder based soup mix was developed and studied for its antioxidant properties by Rekha et al 2010. [11] In Table 2, the proximate and chemical composition of different formulations of buckwheat soup mix is shown.…”

Section: Results and Discussion Effect Of Different Formulation Of Bu...mentioning

confidence: 99%

“…It was stored for five months under ambient conditions and evaluated for total plate count (TPC) and sensory attributes at 15 days period. 11…”

Section: Storage Studiesmentioning

confidence: 99%

See 3 more Smart Citations

Formulation and Evaluation of Nutritional, Rheological, Microstructural Parameters and Shelf Life of Instant Buckwheat Soup Mix

Gomathi

Parameshwari

2023

Biosci., Biotech. Res. Asia

View full text Add to dashboard Cite

Buckwheat is an underutilized pseudo- cereal which has potential as a functional food ingredient. The investigation study was carried out to formulate a buckwheat based soup mix. The different level of incorporation (0 to 50%) of gelatinised buckwheat flour was used to prepare soup mix at a different concentration. 30% buckwheat flour incorporation was identified as the best based on proximate, functional and sensory parameters. Storage study at ambient condition, showed a declining trend in sensory score, whereas the total plate count was increasing. The developed instant buckwheat soup mix requires less time for preparation without compensating on the health benefits. Non-communicable diseases (NCD) are chronic diseases that are not transmissible from one person to another. The scope of the study indicated that the effect of buckwheat incorporated instant soup mix helps to prevent non-communicable diseases.

show abstract

Section: Results and Discussion Effect Of Different Formulation Of Bu...mentioning

confidence: 97%

Section: Results and Discussion Effect Of Different Formulation Of Bu...mentioning

confidence: 99%

Section: Results and Discussion Effect Of Different Formulation Of Bu...mentioning

confidence: 99%

“…It was stored for five months under ambient conditions and evaluated for total plate count (TPC) and sensory attributes at 15 days period. 11…”

Section: Storage Studiesmentioning

confidence: 99%

See 2 more Smart Citations

Formulation and Evaluation of Nutritional, Rheological, Microstructural Parameters and Shelf Life of Instant Buckwheat Soup Mix

Gomathi

Parameshwari

2023

Biosci., Biotech. Res. Asia

View full text Add to dashboard Cite

show abstract

“…Puree soups contain vegetables and legumes, most of them are potatoes, cabbage, carrots and legumes (peas, beans). Analyzing the recipe composition, it was determined that vegetables such as potatoes, mushrooms and legumes contain starch (2.0-16.8 %), fiber (1.2-5.7 %), hemicellulose (1.7-4.4 %), which are able to influence the structural and mechanical properties of soupspuree [9,10].…”

Section: Issn 2664-9969mentioning

confidence: 99%

Investigation of the physico-chemical parameters of the «Gelamil» series starches in the technology of mashed soups

Andrieieva¹,

Pyvovarov²

2021

TAPR

View full text Add to dashboard Cite

The object of research is the technologies for the production of puree soups using modified starches of the «Gelamil» series. One of the main requirements for the quality of the technology of puree soups is the creation of a fluid, uniform, finely ground texture, which plays a special role in the organoleptic characteristics of this type of product. The texture of the product can be adjusted by adding liquid boiling modified starches. Starches of the «Gelamil» series are represented by potato starch with a reduced viscosity and are characterized as air-flowing gelling potato starch, that is, starch, the solution of which gives a low viscosity at high temperatures, and when solidified – a dense gel. Hydrodynamic changes in the parameters of starch paste based on starches of the «Gelamil» series, depending on the temperature and type of starch, have been established. It was determined that starch paste based on starches of the «Gelamil» series, in comparison with native potato starch, have a low temperature of maximum viscosity from 47±2 °C to 57±2 °C, and thus form a paste with a viscous-flowing texture. The effective viscosity of starch paste was investigated depending on the starch content. It has been experimentally established that regulation of the starch content makes it possible to create starch paste according to different textural properties. For viscous-thinned dispersions, the starch concentration is from 1.0 to 3.0 %. For viscous-flowing dispersions having a long texture, the starch concentration is 3.5 to 5.0 %. For viscous-flowing dispersions having a short texture, the starch concentration is 5.5 to 7.0 %. For the content of native potato starch in the system of more than 5.0 %, a dense paste with a short texture is formed. It was found that for a starch paste based on starches of the «Gelamil» series, the separation of the liquid phase occurs due to 2:00 in an insignificant amount. A lot of components and model systems based on vegetable, legume purees and starch paste have been investigated. It has been determined that, depending on the type of vegetable and legume raw materials, the use of starches of the «Gelamil» series of different types and concentrations depends.

show abstract

Physico-chemical and rheological properties of Bengal gram (Cicer arietinum L.) starch as affected by high temperature short time extrusion

Wani

Farooq

Qadir

et al. 2019

International Journal of Biological Macromolecules

View full text Add to dashboard Cite

Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix

Cited by 7 publications

References 45 publications

Formulation and Evaluation of Nutritional, Rheological, Microstructural Parameters and Shelf Life of Instant Buckwheat Soup Mix

Formulation and Evaluation of Nutritional, Rheological, Microstructural Parameters and Shelf Life of Instant Buckwheat Soup Mix

Investigation of the physico-chemical parameters of the «Gelamil» series starches in the technology of mashed soups

Physico-chemical and rheological properties of Bengal gram (Cicer arietinum L.) starch as affected by high temperature short time extrusion

Contact Info

Product

Resources

About