Formulation and evaluation of instant soup mix enriched with microgreens

Rajesshwari Priya S; Haripriya A

Formulation and evaluation of instant soup mix enriched with microgreens

Authors
Rajesshwari Priya S, Haripriya A

Abstract
Microgreens are young, tender, and immature greens with unique color, taste and flavor properties. Microgreens are considered as an important sources of vitamin, minerals and bioactive compounds. One of the major disadvantages of microgreens, is shorter shelf life of the fresh produce, dehydration can be one of the suitable techniques to preserve the microgreens. The current study was undertaken to understand consumer’s preference towards microgreens and also to formulate and evaluate microgreens incorporated instant soup mix. The survey data revealed that the most widely preferred microgreens were the mungbean and peas. Microgreens incorporated in snacks was the most preferred followed by instant chutney powders and soup mix. On understanding the consumer trends, three kinds of microgreens (peas (Pisum sativum), mung beans (Vigna radia) and mustard (Brassica juncea L.)) were utilized in a ready-to-cook instant soup mix at three levels of incorporations 10%, 20% &30%. The sensory parameters of various samples were analyzed by semi-trained panelist using a 9-point hedonic scale. The results of sensory analysis revealed that the mustard microgreen (10%) incorporated soup mix had the highest overall acceptability and it also had highest ranking in terms of taste, appearance and flavor attributes. Secondly mung bean microgreen incorporated at 30% level was widely accepted by the panelists. The current study concludes that microgreens can acts as potential ingredient that can be utilized in the instant soup mix with acceptable organoleptic properties.

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