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3193

Comparison between Some Processed Dried Soup Products

Article

Last updated: 22 Jan 2023

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Subjects

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Tags

Food Science and technology

Abstract

Soup has been widely consumed in the diet due to their flavour and palatable taste. Three blends of dried soup were processed from only chicken meat (blend A), mixture of chicken meat and mushroom (blend B) and mushroom only (blendC) and stored for 6 months at room temperature. The processed soups were compared with to commercial soup widely available in the local market. There were generally significant differences in proximate composition between processed blends and commercial soup. The results indicated that processed blends had the highest content of peroxide and TBA values. TPC, moulds and yeasts contents were increased by increasing the storage period. Blends (A) and (C) had higher essential amino acids comparing with blend (B). While, blend (c) had the highest oleic, linoleic and linolenic acids.

DOI

10.21608/asejaiqjsae.2008.3193

Keywords

soup-processed soup-stock soup-commercial dried soup, chicken soup-mushroom soup

Authors

First Name

Samiha

Last Name

M.El-Sayed

MiddleName

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Affiliation

Food Science and Technology Dept., Faculty of Home Economics Tanta, Al-Azhar Univ.,Egypt

Email

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City

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Orcid

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Volume

29

Article Issue

July-September

Related Issue

557

Issue Date

2008-07-01

Receive Date

2008-05-06

Publish Date

2008-09-30

Page Start

130

Page End

144

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 29_Issue July-September_Pages 130-144.pdf

PDF . 594.7kB

Link

https://asejaiqjsae.journals.ekb.eg/article_3193.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=3193

Order

5

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

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Details

Type

Article

Created At

22 Jan 2023