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Nutritional Efficacy Based Vegetables Selection for the Development of Ready to Cook Soup Mix Formulations

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Agro and Food Processing Technologies (NERC 2022)

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Abstract

Vegetables are a good source of nutrients and after appropriate processing, they exhibit a great potential towards the development of ready-to-cook (RTC) food products. Among various RTC foods, vegetable soup mixes are gaining a fair demand due to their ease of preparation, consumption and acceptance by wider consumer groups. Thus, effective utilization of vegetable produce will help in the development of nutritionally rich soup mix formulations. In this regard, a holistic characterization of twelve abundantly produced Indian vegetables such as gourds and beans to identify their potentiality towards the development of RTC soup mixes was carried out. For this, sensitivity of moisture content, yield and important nutritional characteristics such as antioxidant activity, total phenolic content, vitamin C, soluble protein and crude fiber in due course of heat treatments namely hot water blanching and tray drying was investigated. Initially, vegetables were dried for 12 h and the moisture content and antioxidant activity were evaluated at 1 h intervals from 6th hour onwards to infer upon the optimal drying time. Further, other nutritional parameters were evaluated for all the vegetables treated at their corresponding optimal drying time. From the findings, it was observed that among all the summer and winter vegetables, pointed gourd; spine gourd; yardlong bean and ash gourd; bitter gourd; bottle gourd possessed highest nutrients respectively.

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Abbreviations

F:

Fresh

B:

Blanching

D:

Drying

BD:

Blanched and dried

MC:

Moisture content

AA:

Antioxidant activity

CVITC:

Vitamin

TPC:

Total phenolic content

WB:

Wet basis

DM:

Dry matter

AG:

Ash gourd

BS:

Beans

BIG:

Bitter gourd

BOG:

Bottle gourd

P:

Pumpkin

S:

Squash

PG:

Pointed gourd

RG:

Ridge gourd

SG:

Snake gourd

SPIG:

Spine gourd

SPOG:

Sponge gourd

YB:

Yardlong bean

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Acknowledgements

The authors thankfully acknowledge the School of Agro and Rural Technology; Department of Chemical Engineering, Indian Institute of Technology Guwahati, India, and the prestigious Prime Minister’s Research Fellowship Scheme, Ministry of Education, Government of India for providing the necessary facilities for carrying out this research.

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Authors and Affiliations

  1. School of Agro and Rural Technology, Indian Institute of Technology Guwahati, Guwahati, 781039, India

    Kumudhini Akasapu & Ramagopal V. S. Uppaluri

  2. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, 781039, India

    Ramagopal V. S. Uppaluri

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  1. Kumudhini Akasapu
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Correspondence to Ramagopal V. S. Uppaluri .

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Editors and Affiliations

  1. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, India

    Ramagopal V.S. Uppaluri

  2. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, India

    Chandan Das

  3. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, India

    V.V. Goud

  4. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, India

    R. Anandalakshmi

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Akasapu, K., Uppaluri, R.V.S. (2023). Nutritional Efficacy Based Vegetables Selection for the Development of Ready to Cook Soup Mix Formulations. In: Uppaluri, R.V., Das, C., Goud, V., Anandalakshmi, R. (eds) Agro and Food Processing Technologies. NERC 2022. Springer, Singapore. https://doi.org/10.1007/978-981-19-9704-4_9

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