Year: 2026 | Month: June | Volume 16 | Issue 1
Development of Soup Mixes from Spinach and Amaranthus with Jackfruit Seed Starch as Thickener and Study its Qualities
Yogesh Appaso Sargar and Shrikant Baslingappa Swami*
DOI:June
Abstract:
The study was conducted to develop a healthy leafy vegetables soup mixes supplemented with amaranthus and spinach powder with jackfruit seed starch as a thickner and evaluate its nutritional qualities. Nutritional analysis and sensory evaluation were done by standard method. In this study, moisture, ash, protein, fat, fiber, carbohydrate, and calorific value for soup mixes were ranged from 5.49 to 6.97%, 6.03 to 7.10%, 9.16 to 9.60%, 2.12 to 2.46%, 19.29 to 20.45 %, 54.48 to 56.51% respectively. The sensory evaluation of all soup samples were conducted using 9 point hedonic scale, the treatment T2 with 6 % amaranthus and 28 % spinach was highly accepted by the panel. On the basis of nutritional analysis and sensory scores of soup mixes the treatment T2 of leafy vegetable soup mixes was selected as best formulation.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
