International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 1 (2019)

Enhancement nutritional properties of value added anaemic soup powder & its sensory evaluation


Ankita, Mishra Sunita

Value added anaemic soup powder is very beneficial for health because it contain large amount of nutrients. Out of these nutrients it largely contains iron along with some other major nutrients such as- protein, fibber, carbohydrate, vitamins, minerals and etc. The various ingredients used in the preparation of value added soup, Beetroot, Tomato, Pea, Carrot, Ragi Flour, Corn Flour. Sensory evaluation is an analytical method e.g. Flavour, Texture, Test, Colour, Appearance etc. The main objective of the study to know the Value Added Anaemic Soup Powder etc. organoleptic properties evaluation.
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