Author(s)

Amal M. H. Abdel-Haleem, Azza A. Omran^*

Department of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

The present work was aimed to prepare dried vegetarian soup supplemented with some legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper, coriander and cumin (served as F₁) were used in combination with lentil, green pea and chickpea to formulate F₂, F_3, and F₄, respectively. Chemical, physical, rheological and sensory evaluation was performed. The results indicated that supplementation with legumes significantly enhanced the nutritional characteristics, where the dried vegetarian soup mixtures had reasonable amounts of the required nutrients particularly, protein, carbohydrates, fats, Fe and Zn with good in vitro protein digestibility and mineral availability. Moisture content and water activity predicted the extended shelf-life and stability of the dried soup mixtures. The four resultant soup samples F₁, F₂, F₃ and F₄ had a noticeable viscosity pattern characterized by a non-Newtonian pseudoplastic flow behavior. Supplementation with legumes significantly (p ≤ 0.05) affects taste, color, flavor attributes and overall acceptability of the resultant soup samples. But, it had no significant effect on thickness and appearance. The results clearly demonstrated the usefulness of supplementing the dried vegetarian soup mixtures with legumes to enhance nutritional and technological quality of the resultant soup and lentil was the most valuable addition with the highest acceptability.

Vegetarians Soup, Legumes, Nutritional Quality, Physical Characteristics Rheological Properties, Sensory Quality Attributes

Abdel-Haleem, A. and Omran, A. (2014) Preparation of Dried Vegetarian Soup Supplemented with Some Legumes. Food and Nutrition Sciences, 5, 2274-2285. doi: 10.4236/fns.2014.522241.