Open Access
Madhusweta Das
Sumeet Kaur
- Wollo University Indian Institute of Technology Kharagpur West Bengal India
- Research Scholar Indian Institute of Technology Kharagpur West Bengal India
Abstract
Functional food provides physiological benefits beyond the basic function of supplying nutrients. Considering increasing acceptability of soup, its convenient cooking and healthy ingredients in barley and flaxseed, barley flaxseed based functional dry soup mix (BFSM) was prepared from 46.296% whole barely flour, 23.148% roasted flaxseed powder and 30.555% seasoning (flavourings and anticaking agent). BFSM was sensorially acceptable, nutritious, low glycemic, and exhibited antioxidant capacity. Here, storability of vacuum packed BFSM up to 120 days under refrigerated (REF), ambient (AMB) and mildly accelerated (MA) conditions was evaluated with respect to moisture content (MC), lumpiness, pH, free fatty acid (% oleic acid) content, peroxide value (PV, meq/kg), colour and sensory attributes. Over the entire storage of BFSM, pH remained unchanged, whereas MC and lumpiness increased by 1.481, 2.042 and 4.952%, and 1.421, 3.815 and 5.229% under REF, AMB and MA conditions, respectively. At the end, BFSM developed 0.007% and 0.013% oleic acid at AMB and MA condition, with corresponding PV as 0.023 and 0.049 meq/kg; under REF, these parameters remained unaffected. Slightly yellow colour of fresh BFSM was preserved best under REF storage. Considering these qualities and sensory attributes, shelf life of BFSM may be recommended as 120 days under REF storage.
Keywords: Barley flaxseed soup, functional food, functional soup, low glycemic soup, storage stability, health food
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Research & Reviews : Journal of Food Science & Technology
| Volume | |
| Received | April 4, 2022 |
| Accepted | June 27, 2022 |
| Published | January 27, 2023 |