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Development of a mushroom‐whey soup powder
Author(s) -
Singh Sudhir,
Ghosh Subhajit,
Patil G. R.
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00661.x
Subject(s) - food science , mushroom , chemistry , thiobarbituric acid , aroma , water activity , water content , antioxidant , organic chemistry , lipid peroxidation , geotechnical engineering , engineering
Summary Mushroom‐whey soup powder was prepared by cooking mushroom with concentrated cheese whey and blending. The seasonings (onion, garlic and ginger) were fried separately in hydrogenated fat, and cornflour was added if thickening was desirable. After the addition of salt and a further quantity of concentrated whey, the soup mix was again blended. It was then spray‐dried to produce a mushroom‐whey soup powder. The physico‐chemical properties of the soup powder, such as moisture content, loose and packed bulk density, wettability, insolubility index, thiobarbituric acid and hydroxy methyl furfural content, increased during storage. However, dispersibility and reflectance value decreased during storage. The soup powder reconstituted well when boiled in water for 2 min. The reconstituted soup was considered acceptable, with an overall acceptability score of 7.1 on a nine‐point hedonic scale, after 8 months of storage of the soup powder at 30 °C when packed in metalized polyester.