Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product
In fast-growing world, people have not enough time for the preparation of food and they have started depending on fast foods. However, consumption of fast foods causes malnutrition and nutrition-related diseases. Thus, there is a need to formulate nutrient-rich products that are easy to cook. In thi...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-08-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Formulation-of-a-Ready-to-Cook-Soup-Mix-Using-Microencapsulated-Protein-Hydrolysate,170219,0,2.html |
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| author | Asha Kumari Nutan Kaushik Rasa Slizyte Khushboo . |
| author_facet | Asha Kumari Nutan Kaushik Rasa Slizyte Khushboo . |
| author_sort | Asha Kumari |
| collection | DOAJ |
| description | In fast-growing world, people have not enough time for the preparation of food and they have started depending on fast foods. However, consumption of fast foods causes malnutrition and nutrition-related diseases. Thus, there is a need to formulate nutrient-rich products that are easy to cook. In this study, lyophilized protein hydrolysate from pink perch by-product, microencapsulated protein hydrolysate and sun-dried whole fish powder were incorporated in the formulation of ready-to-cook (RTC) soup mixes. The chemical and physical properties, and consumer acceptability of RTC soup mixes were evaluated. The RTC soup mixes exhibited high solubility (41.0 to 43.0%) and non-Newtonian pseudoplastic behavior. RTC soup mix with microencapsulated protein hydrolysate (MPHS) had high overall acceptability among all RTC soup mixes. The accelerated shelf-life testing (40°C, 75% RH) revealed that RTC MPHS mix was stable for 6 days (equivalent to 24 days of storage at room temperature) without any preservatives and sterilization treatment. Therefore, RTC MPHS mix can be used as a nutrient-rich product in protein-deficient populations. |
| format | Article |
| id | doaj-art-c99f10c4cc744644934d78b7ee2d51a4 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-08-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-c99f10c4cc744644934d78b7ee2d51a42025-02-03T03:59:17ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-08-0173325326410.31883/pjfns/170219170219Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-ProductAsha Kumari0https://orcid.org/0000-0002-2554-5627Nutan Kaushik1https://orcid.org/0000-0002-3870-8093Rasa Slizyte2https://orcid.org/0000-0001-7589-2419Khushboo .3https://orcid.org/0000-0001-5768-7366Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, IndiaAmity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, IndiaDepartment of Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, NorwayAmity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, IndiaIn fast-growing world, people have not enough time for the preparation of food and they have started depending on fast foods. However, consumption of fast foods causes malnutrition and nutrition-related diseases. Thus, there is a need to formulate nutrient-rich products that are easy to cook. In this study, lyophilized protein hydrolysate from pink perch by-product, microencapsulated protein hydrolysate and sun-dried whole fish powder were incorporated in the formulation of ready-to-cook (RTC) soup mixes. The chemical and physical properties, and consumer acceptability of RTC soup mixes were evaluated. The RTC soup mixes exhibited high solubility (41.0 to 43.0%) and non-Newtonian pseudoplastic behavior. RTC soup mix with microencapsulated protein hydrolysate (MPHS) had high overall acceptability among all RTC soup mixes. The accelerated shelf-life testing (40°C, 75% RH) revealed that RTC MPHS mix was stable for 6 days (equivalent to 24 days of storage at room temperature) without any preservatives and sterilization treatment. Therefore, RTC MPHS mix can be used as a nutrient-rich product in protein-deficient populations.http://journal.pan.olsztyn.pl/Formulation-of-a-Ready-to-Cook-Soup-Mix-Using-Microencapsulated-Protein-Hydrolysate,170219,0,2.htmlnutrient-rich soupfish protein hydrolysateviscositypasting propertiesconsumer assessmentstorage stability |
| spellingShingle | Asha Kumari Nutan Kaushik Rasa Slizyte Khushboo . Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product Polish Journal of Food and Nutrition Sciences nutrient-rich soup fish protein hydrolysate viscosity pasting properties consumer assessment storage stability |
| title | Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product |
| title_full | Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product |
| title_fullStr | Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product |
| title_full_unstemmed | Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product |
| title_short | Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product |
| title_sort | formulation of a ready to cook soup mix using microencapsulated protein hydrolysate obtained from pink perch by product |
| topic | nutrient-rich soup fish protein hydrolysate viscosity pasting properties consumer assessment storage stability |
| url | http://journal.pan.olsztyn.pl/Formulation-of-a-Ready-to-Cook-Soup-Mix-Using-Microencapsulated-Protein-Hydrolysate,170219,0,2.html |
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