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Development of instant soup mix (ISM) from banana peel

Author: 
Megha S. Karthikeyan, Suma Divakar, Mary Ukkuru, P., Nirmala, C. and Meena Kumari K. S.
Subject Area: 
Life Sciences
Abstract: 

The study was carried out with the objective to develop an Instant Soup Mix from banana peel and ascertain it’s quality and shelf life. Physical characteristics, Sensory qualities of product, Nutrient profile, Chemical composition and shelf life were investigated. When sensory qualities among different formulations were evaluated S1 got significantly higher values for appearance, colour and taste. It comprised of banana peel flour, corn flour, onion powder, capsicum powder, coriander leaves powder, white pepper powder, ginger powder, garlic powder, citric acid and salt. Among the physical qualities bulk density was found to be 0.81g/ml and moisture content was observed to be 6.4%.Instant soup mix found to be rich in calories (284 kcal),carbohydrate (48.6g) and minerals (potassium-62.8 mg,calcium-40.7mg and sodium-18.5 mg).The product did not reveal any pathogenic organism when stored for three months in laminated pouches.

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