Author(s)

Monirul Islam^1,2, Md Nazirul Islam Sarker³, Md Shahidul Islam⁴, Adhita Sri Prabakusuma⁵, Niaz Mahmud⁶, Yang Fang¹, Peipei Yu¹, Wenshui Xia^1*

¹State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
²Rural Development Academy, Bogra, Bangladesh.
³School of Public Administration, Sichuan University, Chengdu, China.
⁴Department of Plant Pathology, Yunnan Agricultural University, Yunnan, China.
⁵Department of Food Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia.
⁶Department of Nutrition and Food Technology, Jessore University of Science and Technology, Jessore, Bangladesh.

The aim of the study was to develop protein enriched instant fish soup mix and analysis of the quality of various conditions. The study used a mechanical dryer for maintaining a constant air flow and temperature at its drying and dehydration stage. Powder was made after drying. An appropriate composition was used as an indicator. Various compositions like 75%, 65%, 55% and 45% fish powder were used as formulation 0, formulation 1, formulation 2, and formulation 3 respectively. Then these were reconstituted by boiled water for soup mix preparation. The result indicated that mixer 2 was the best composition. The finding suggested that 55% fish powder mix is the best composition for protein enriched instant soup mix. It will help to produce the instant soup mix and an alternative source of various costly animal and plant protein as a value-added material.

Instant Soup, Fish Powder, Value Addition, Vegetable Powder, Fish Soup

Islam, M. , Sarker, M. , Islam, M. , Prabakusuma, A. , Mahmud, N. , Fang, Y. , Yu, P. and Xia, W. (2018) Development and Quality Analysis of Protein Enriched Instant Soup Mix. Food and Nutrition Sciences, 9, 663-675. doi: 10.4236/fns.2018.96050.