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Development and Quality Analysis of Protein Enriched Instant Soup Mix

Monirul Islam
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China

Md Nazirul Islam Sarker
School of Public Administration, Sichuan University, Chengdu, China

Md Shahidul Islam
Department of Plant Pathology, Yunnan Agricultural University, Yunnan, China

Adhita Sri Prabakusuma
Department of Food Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia

Niaz Mahmud
Department of Nutrition and Food Technology, Jessore University of Science and Technology, Jessore, Bangladesh

Yang Fang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China

Peipei Yu
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China

Wenshui Xia*
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China

Abstract/ Executive Summary:

The aim of the study was to develop protein enriched instant fish soup mix and analysis of the quality of various conditions. The study used a mechanical dryer for maintaining a constant air flow and temperature at its drying and dehydration stage. Powder was made after drying. An appropriate composition was used as an indicator. Various compositions like 75%, 65%, 55% and 45% fish powder were used as formulation 0, formulation 1, formulation 2, and formulation 3 respectively. Then these were reconstituted by boiled water for soup mix preparation. The result indicated that mixer 2 was the best composition. The finding suggested that 55% fish powder mix is the best composition for protein enriched instant soup mix. It will help to produce the instant soup mix and an alternative source of various costly animal and plant protein as a value-added material.

Keywords: Instant Soup, Fish Powder, Value Addition, Vegetable Powder, Fish Soup

Location:

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Protein

Objectives:

There are so many studies have already done on instant soup but a few studies on instant fish soup. The study is intended to fill the gap by exploring the finding related to instant fish soup mix. The aim of the study was to explore a formula of better instant fish soup mix, the impact of fish powder on the content and specification of soup mix as a complete instant food.

Methodology:

3.1. Components Silver Carp (average weight 2.5 kg/fish) fishes were purchased from local aquatic products market of Wuxi city, Jiangsu province, China. Soybean, fresh tomato, zinger, garlic and dried spices and other raw materials were purchased locally from super shop of the same city. Chemicals and equipment were used from ready stocks of food processing technology laboratory of Jiangnan University, Wuxi, China. All chemicals used were of the analytical reagent grade. 3.2. Preparation of Fish Powder Collected fresh was tested organoleptically. Meat of the fish was found translucent. Fishes were beheaded by knife and scales, fins, gills, viscera were removed. Then fishes were washed with 1% brine solution. After that fishes were submerged with 1% turmeric powder solution for 10 minutes. Then fishes were cooked at 100⁰C for 10 min with 2% vinegar and 1% sesame oil solution. After separation of all bones, fish was dried in an oven at 60⁰C overnight till complete drying. For drying it was spread on flat tray at a thickness of thin layer. The dried fish was ground by electrical grounder then was packed in LDPE bag and storage at room temperature. 3.3. Preparation of Tomato Powder For Tomato powder making, tomato was cut into slices and cooked. Pulp was dried in an oven dryer for 4 hours at 60⁰C. Dried pulp was ground then was packed in LDPE bag and storage at room temperature. 3.4. Preparation of Full Fat Soybean Powder Soybean powder was made little modification. Soybean seeds was wasted then soaked in water for 8 hours for removing the hulls. Then soybean seed was dried for 65⁰C in an oven. After that soybean seed was roasted and ground by electrical grinder (made in China). The ground powder was packed in LDPE bag and storage at room temperature.

3.5. Preparation of Garlic Powder Raw garlic was blanching by 100⁰C hot water for 5 minutes and dried by oven drying at 65⁰C for 6 hours0. Then dried clove of garlic was ground by electrical grounder. The ground powder was packed in LDPE bag and storage at room temperature. 3.6. Preparation of Zinger Powder Raw zinger was blended by electric blender and dried by oven drying at 65⁰C for 6 hours in thin layer. Then dried zinger was ground by electrical grounder. The ground powder was packed in LDPE bag and storage at room temperature. 3.7. Preparation of Spices Mix Powder Dried cinnamon 30%, prickly ash 10%, cumin 25%, white pepper 10%, white paper 10% and sesame 25% were mastered by electric balance and roasted. Then spices were ground by electric grounder to make spices mix. The ground spices mix powder was packed in LDPE bag and storage at room temperature.

3.8. Processing Yield Percentage The whole fish, tomato, zinger, garlic, spices mix and instant soup were weighed. The processing yield was calculated from weight of each final products multiplied by 100 and divided by the weight of their precursor product. Three analytical replicates were performed for each treatment and mean value was calculated. Processing yield % = Final products obtain × 100/Raw weight of respective sample 3.9. Formulation of Soup Mix Powder Four different formulations of soup mix were prepared by using different fish powders. F0 was the control soup mix. Soup was prepared by re-constitution of instant soup mix with boiled water. 3.10. Proximate Analysis Parameters of the proximate analysis (Moisture, Ash, Crude protein, Total carbohydrate and Energy) of the developed fish powder as well soup mix powder was analyzed. 3.11. Sensory Evaluation The sensory assessment has been performed using the scoring test developed by Sudarsan et al. [9] ten panelists have been used to evaluate the sensory attributes of soup. The samples were blind-coded by special codes; the panelists were not informed about the experimental approach. They were asked to give a score for each of color, appearance, odor, texture, taste and overall acceptability while the soup mix was prepared]. Then soup has been served to the panelists to complete the evaluation of the sensory attributes. The panelists were asked to wash their mouths with warm water between samples. 3.12. Statistical Analysis The obtained data was statistically analyzed for analysis of variance (ANOVA) and consequently Duncan’s Multiple Range Test (DMRT) has been used to determine significant difference. Data has been analyzed using the IBM SPSS software, version 20 at the 5% level of significance (P = 0.05).

Source of Information: Food and Nutrition Sciences, 2018, 9, 663-675

Article Link (Online Journal): https://doi.org/10.4236/fns.2018.96050

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

There is a great nutritiously and technologically potential in instant fish soup which especially made from silver carp. This study revealed that 55% fish powder mix is the best composition for protein enriched instant soup mix. This instant fish soup may be a great source of nutrition in fast food and alternative of some other animal and plant proteins as value added materials. It can be a good source of value added food for commercial processed food production. This study suggests that further study is needed to produce instant fish soup mix for a large scale commercial production as well as quality evaluation is also necessary for maintain protein enrichment.

Knowledge Management: Journal