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Instant soup mix

Xem 1-4 trên 4 kết quả Instant soup mix
  • Present article summarizes the development of instant soup mixes from treated and untreated dehydrated Shiitake mushroom and its nutritional, sensory and microbial attributes.

    pdf7p cothumenhmong7 08-09-2020 11 1   Download

  • This study was carried out to explore the possibility of using extrusion technology to produce instant vegetable soup mixes from corn starch. Response surface methodology was used to analyze the effect of feed moisture (14-18%), barrel temperature (125-175ºC) and screw speed (400-550 rpm) on quality responses (specific mechanical energy, bulk density, expansion ratio, water absorption index, water solubility index, degree of gelatinisation and in-vitro starch digestibility) and regression analysis was carried out to fit mathematical models to the experimental data.

    pdf25p kethamoi4 16-04-2020 11 2   Download

  • The present study was carried out to formulate instant soup mixes using vegetable leaf powders from unconventional greens namely turnip (Brassica rapa), radish (Raphanus sativus), cauliflower (Brassica oleracea) and carrot (Daucus carota) and to measure their antioxidant activity along with organoleptic characteristic. The two formulations of instant soup mix which had been enriched with either turnip leaf powder or radish leaf powder at a 5% level had higher antioxidant activity than the formulation where no vegetable leaf powder had been incorporated i.e. 39.27 vs 41.58 and 44.

    pdf11p nguaconbaynhay3 07-02-2020 20 4   Download

  • Soup can be prepared from different food ingredient in different forms, of which dry soup mixes are more preferred by consumers because of its convenience, ease in preparation, shelf stability and popular appetizing capability. Spent hen meat can effectively be utilized in preparation of instant soup mix powder to overcome its poor acceptability and lowers remunerative prices. Method of drying and temperature applied during drying have key role on quality, shelf stability and consumer acceptability of the final product.

    pdf8p cothumenhmong1 10-12-2019 29 3   Download

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