Abstract:
Soups have gained popularity among consumers worldwide, as a convenient food type
and a healthy source of nutrients. The present study was carried out to formulate and
develop a jackfruit (Artocarpus heterophyllus) and mung bean (Vigna radiate) based
soup mix powder. Three formulations of soup mix powder were prepared using the
jackfruit flesh flour and the mung bean flour in percentage ratios of 75:25, 65:35 and
55:45 respectively. The best formulation was found by a sensory evaluation, with thirty
untrained panelists. The proximate analysis and other physicochemical properties and
the keeping quality of the selected best formulation were evaluated. The soup powder
with the formulation of 55% of jackfruit flesh flour and 45% of mung bean flour was
selected as the best formulation and the sensory attributes (appearance, color, aroma,
taste, after taste, and viscosity) of the selected formulation recorded significantly higher
sensory scores at p<0.05. The best formulation comprised of 7.45% moisture, 45.64%
crude fiber, 14.06% crude protein, 2.80% crude fat, 3.22% ash and 26.83% carbohydrate.
The bulk density and the tapped density of the product was found as 649 kgm−3 and
830 kgm−3 respectively. The wettability, sinkability, dispersibility and solubility of this
soup powder were 52.95 seconds, 6.83 seconds, 41.67 seconds and 82.46%, respectively.
The viscosity of the selected product was 16.5 cP. After three weeks, the moisture
content of the soup mix was recorded as 8.03±0.06%. Although, the total plate count
of soup powder was increased, it was under the permissible limit even after three
weeks of storage. The soup mix powder formulated with 55% of jackfruit flesh flour
and 45% of mung bean flour could possibly fulfill the nutritional demand also ensuring
the convenience of the local community. However, further studies should be conducted
to identify the detailed nutritional profile and the functional properties of the product.
