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Preparation and evaluation of some dried vegetable soup mixtures [electronic resource].

By:

Nagib, A. I

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Language: English Summary language: Arabic Description: P. 2627-2637Other title:

تحضير وتقييم بعض مخاليط شوربة الخضروات المجففة.‪‪‪ [Added title page title]

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Mansoura University journal of agricultural sciences, 2005 v. 30 (5) [electronic resource].

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In: Mansoura Unviersity Journal of Agricultural Sciences 2005.v.30(5)Summary: Dried vegetable soup mixtures are now widely produced for their long storage life at room temperature and in small unit volume. In addition, they are produced from different raw materials most of which are not available all the year around. Vegetable soup mixtures containing 75-95% air-dried vegetables such as carrots, spinach, onion, potatoes, peas, green beans, tomatoes, celery, garlic, squash and artichoke, in the form of pieces having a substantially intact cellular structure, were prepared. Citrate, lentil seeds, cumin, black-pepper, spices and salt were also added, packed in polyethylene bags, and then stored for 6 months at ambient temperature. Moisture content and physico- chemical properties were determined during storage and the prepared vegetable soup mixtures after reconstitution were evaluated organoleptically.

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Dried vegetable soup mixtures are now widely produced for their long storage life at room temperature and in small unit volume. In addition, they are produced from different raw materials most of which are not available all the year around. Vegetable soup mixtures containing 75-95% air-dried vegetables such as carrots, spinach, onion, potatoes, peas, green beans, tomatoes, celery, garlic, squash and artichoke, in the form of pieces having a substantially intact cellular structure, were prepared. Citrate, lentil seeds, cumin, black-pepper, spices and salt were also added, packed in polyethylene bags, and then stored for 6 months at ambient temperature. Moisture content and physico- chemical properties were determined during storage and the prepared vegetable soup mixtures after reconstitution were evaluated organoleptically.

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