Farzana Tasnim, Mohajan Suman, Saha Trissa, Hossain Md Nur, Haque Md Zahurul
Institute of Food Science and Technology (IFST) Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh.
Food Sci Nutr. 2017 May 3;5(4):911-920. doi: 10.1002/fsn3.476. eCollection 2017 Jul.
The research study was conducted to develop a healthy vegetables soup powder supplemented with soy flour, mushroom, moringa leaf and compare its nutritional facts with locally available soup powders. Proximate analysis and sensory evaluation were done by standard method. In this study, moisture, ash, protein, fat, fiber, carbohydrate, and energy content were ranged from 2.83% to 5.46%, 9.39% to 16.48%, 6.92% to 16.05%, 4.22% to 6.39%, 0.22% to 1.61%, 58.81% to 75.41%, and 337.42 to 386.72 kcal/100 g, respectively. Highest content of vitamin D, minerals, protein, and fiber and lowest content of moisture, fat, and carbohydrate were found in the presently developed soy-mushroom-moringa soup powder compare to locally available soup powders. Vitamin C was also found significantly higher than locally available soup powders S1, S2, and S3. Heavy metals were not found in any of the soup powders. On the sensory and microbiological point of view, the presently developed soup powder was found highly acceptable up to 6 months. So, the developed soy-mushroom-moringa soup powder is nutritionally superior to locally available soup powders and sufficient to meet day-to-day nutritional requirements as a supplement.
开展这项研究是为了研制一种添加了大豆粉、蘑菇、辣木叶的健康蔬菜汤粉，并将其营养成分与当地现有的汤粉进行比较。采用标准方法进行近似分析和感官评价。在本研究中，水分、灰分、蛋白质、脂肪、纤维、碳水化合物和能量含量分别在2.83%至5.46%、9.39%至16.48%、6.92%至16.05%、4.22%至6.39%、0.22%至1.61%、58.81%至75.41%以及337.42至386.72千卡/100克之间。与当地现有的汤粉相比，目前研制的大豆-蘑菇-辣木叶汤粉中维生素D、矿物质、蛋白质和纤维含量最高，水分、脂肪和碳水化合物含量最低。还发现维生素C含量明显高于当地现有的汤粉S1、S2和S3。在任何一种汤粉中均未检测到重金属。从感官和微生物学角度来看，目前研制的汤粉在长达6个月的时间内都被发现具有很高的可接受性。因此，研制的大豆-蘑菇-辣木叶汤粉在营养上优于当地现有的汤粉，足以作为补充剂满足日常营养需求。
