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VOL. 10, ISSUE 2 (2025)
Development and evaluation of sensory, nutritional and microbial properties of malted barley soup premix
Authors
Pallavi Tomar, Dr. Neeru Bala, Dr. Anisha Verma
Abstract
The increasing consumer demand for health
oriented and convenient food products has led to the development of functional
food formulations that offer both nutritional value and ease of preparation.
This study aimed to develop malted barley based soup premix incorporating
lentils, drumstick leaves and herbs (lemongrass, mint and basil) to create a
nutritious and functional food product with antioxidant and antimicrobial
properties. The soup premix formulations were prepared using varying
proportions of malted barley flour, lentil flour, drumstick leaves and herbs.
Sensory evaluation indicated that the formulation with 40% barley, 45% lentil,
10% drumstick leaves and 5% herbs (T2) was the most preferred with
superior scores for color, consistency, taste and overall acceptability. The
nutritional composition of the best treatment (T2) revealed high
levels of protein (16.92g), carbohydrates (70.76g), iron(9.96mg), calcium
(119.16mg) and antioxidants, including beta carotene (3316.11µg) and flavonoids
(131.06mg) indicating its potential as a functional food. Shelf life evaluation
demonstrated microbial stability and minimal changes in sensory attributes over
a 90 day storage period with slight declines observed after 45 days. These
findings suggest that the developed malted barley soup premix offers a
convenient, health promoting food option with a stable shelf life and
significant antioxidant and nutritional benefits, making it a valuable addition
to the growing demand for health oriented, ready to cook products.
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Pages:55-59
How to cite this article:
Pallavi Tomar, Dr. Neeru Bala, Dr. Anisha Verma "Development and evaluation of sensory, nutritional and microbial properties of malted barley soup premix". International Journal of Food Science and Nutrition, Vol 10, Issue 2, 2025, Pages 55-59
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