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5322

Effects of Turmeric Addition on Chemical Composition, Antioxidant Activity and Sensory Evaluation of Lentil Soup

Article

Last updated: 01 Jan 2025

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Subjects

-

Tags

Food Science and technology

Abstract

The objectives of the present study were to evaluate the chemical, sensory and antioxidant activity of lentil soup made with the addition of different levels of turmeric powder. The crude protein was 21.6% in lentil, whilst it was 3.18% in turmeric. Analyses revealed that turmeric contains higher amounts of both total phenolic (119.04 mg GAE/g) and flavonoids (9.61 mg RE/g) and had higher antioxidant activity followed by lentil soup compared with lentil seed. The increasing of addition level of turmeric powder in lentil soup significantly increased viscosity, yellow colors, and significantly decreased lightness. Moreover, the addition of turmeric powder significantly affects appearance, flavor, taste, texture attributes and overall acceptability of the resultant soups. In Conclusion, turmeric powder could be incorporated to lentil soup formulation up 2 g /100 g lentil to improve its quality attributes without causing any sensorial defect.
 

DOI

10.21608/asejaiqjsae.2018.5322

Keywords

lentil, Turmeric, Lentil soup, Phenolics, Flavonoids, viscosity, Color

Authors

First Name

Mahmoud A.

Last Name

Rozan

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Damanhour University, Egypt

Email

-

City

-

Orcid

-

First Name

Hala M.

Last Name

Bayomy

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Damanhour University, Egypt

Email

-

City

-

Orcid

-

First Name

Esmail G.

Last Name

Boriy

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Damanhour University, Egypt

Email

-

City

-

Orcid

-

Volume

39

Article Issue

January-March

Related Issue

902

Issue Date

2018-01-01

Receive Date

2018-01-04

Publish Date

2018-03-01

Page Start

1

Page End

6

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 39_Issue January-March_Pages 1-6.pdf

PDF . 299.0kB

Link

https://asejaiqjsae.journals.ekb.eg/article_5322.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=5322

Order

1

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

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

MainTitle

Effects of Turmeric Addition on Chemical Composition, Antioxidant Activity and Sensory Evaluation of Lentil Soup

Details

Type

Article

Created At

22 Jan 2023