Abstract
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.
Highlights
Soup is a liquid which is prepared from vegetables, fish or meat using with water, juice or stock and some thickening agents and fall under heterogenous category of food
The results explore that there are no significant variations in color which done by a two-way analysis of variance (ANOVA) for odor preference (Table 4) [29]
The results discover that there are no significant variations in color which found by a two-way analysis of variance (ANOVA) for color preference (Table 4)
Summary
Soup is a liquid which is prepared from vegetables, fish or meat using with water, juice or stock and some thickening agents and fall under heterogenous category of food. Instant soup is almost ready to eat and take less time to cook [2]. It has an important role for maintain nutrition of the people by covering a wide range of dried foods [3]. Commercial production of instant soup largely depends on the physiochemical and rheological properties at the time of preparation [5]. Instant soup mix can be a great source of nutrition of them [7] [8]. Instant fish soup can be a great source of protein in fast food [11]. 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
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