Abstract
Recipes for the preparation of some compounded soup powders from tomatoes, potatoes, carrots, green peas, dried peas, chicken and mutton using components like corn starch, skim milk powder, hydrogenated groundnut oil, common salt, mixed spices (black pepper, caraway and ginger) and monosodium glutamate have been developed. Pretreatment and drying conditions for the preparation of pre-cooked dry bases from tomatoes, potatoes, carrots, green peas, dried peas, chicken and mutton have been determined. Except for tomatoes where vacuum drier is necessary, other bases can be easily prepared in a simple cross flow hot air cabinet drier and used subsequently in the preparation of soup powders.
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