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Journal articles on the topic 'Instant soup'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Olubi, Olakunbi, Joseline Veronica Felix-Minnaar, and Victoria Adaora Jideani. "Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup." Foods 10, no. 8 (August 6, 2021): 1817. http://dx.doi.org/10.3390/foods10081817.

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Defatted egusi flour offers a food option high in protein and essential micronutrients. An instant processing method was adopted in a ready-to-eat instant soup using egusi grit, hydrocolloid, and defatted flour. A D-optimal quadratic mixture model was used to study the effect of the independent variables (grit, flour, and hydrocolloid) qualities. The quadratic model was adequate to navigate the design space for taste and appearance. The numerical optimization for appearance and taste of instant soup (IES) was used to obtain the optimal soup mix of 10 g of hydrocolloid, 57.2 of defatted flour and 17 g of grits. Sixteen trace and five major mineral elements were found in the egusi soup, with a high concentration of phosphorus (1220.4, 1326.2 and 1277.9 mg/100 g), potassium (1220.4, 1326.2 and 1277.9 mg/100 g), magnesium (822.2, 905.3 and 863.70 mg/100 g), calcium (172.3, 190.9 and 183.4 mg/100 g) and iron (53.7, 57.5 and 29.5 mg/100 g), and for instant egusi soups from boiled egusi grit (IESBG), instant egusi grit from spherified grit (IESSG) and instant egusi grit from extruded grit (IESEG), respectively. The amino acid profile of instant egusi soup offers all essential amino acids necessary to nourish the body. Phosphorus content was significantly (p ≤ 0.05) high across the three soups: 1742, 1836 and 1838 mg/100 g for IESBG, IESSG, and IESEG, respectively; IESSG and IESEG were significantly (p ≤ 0.05) higher in minerals when compared with IESBG. Instant egusi soup differed significantly (p ≤ 0.05) in lightness (L*), while the redness (a*) and yellowness (b*) did not vary significantly.

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Aulia, Salma Shafrina, Budi Setiawan, Tiurma Sinaga, and Ahmad Sulaeman. "Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 8, no. 2 (June 2, 2020): 134–42. http://dx.doi.org/10.14710/jgi.8.2.134-142.

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Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method: Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

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Arga nugroho, Fakhrissal Dian, Siti Aminah, Afrilia Afriatul Lael, and Neneng Indarti. "KARAKTERISTIK ORGANOLEPTIK SUP JAGUNG INSTAN YANG DIPERKAYA TEPUNG CANGKANG TELUR BEBEK." Jurnal Pangan dan Gizi 10, no. 1 (May 3, 2020): 18. http://dx.doi.org/10.26714/jpg.10.1.2020.18-23.

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Duck eggshell flour which contains a source of calcium which is useful for increasing calcium in the body, eggshell flour as an addition to instant corn soup enriched with duck eggshell flour. This research method is an experimental method using a completely randomized design (CRD) method. Utilization of duck eggshells made in the form of flour as a mixture of food products including instant soup. Ingredients that can be used as instant soup are sweet corn. Instant corn soup has good nutrition and distinctive characteristics. So, instant corn soup can be enriched in its nutritional content (calcium) by adding calcium from duck eggshell flour. The purpose of this research is to find out the Organoleptic characteristics (color, flavour, texture and taste) instant corn soup enriched with duck eggshell flour. This research uses RAL method which consists of 5 treatments, namely the addition of 0%, 5%, 10%, 15% and 20% duck eggshell flour which is then analyzed. The results showed instant corn soup enriched with duck eggshell flour had a different effect on the addition of eggshell flour, the sensory properties of the most preferred taste was 5%.

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Sunyoto, Marleen, Robi Andoyo, and Intan Btari Dwiastuti. "CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD." Jurnal Teknologi dan Industri Pangan 29, no. 2 (December 31, 2018): 119–26. http://dx.doi.org/10.6066/jtip.2018.29.2.119.

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Mirdhayati, Irdha, and Wieda Nurwidada. "SIFAT FISIK DAN KIMIA SUP KRIM INSTAN DENGAN PENAMBAHAN HIDROLISAT PROTEIN DAGING KAMBING KACANG." JURNAL PETERNAKAN 16, no. 1 (March 1, 2019): 34. http://dx.doi.org/10.24014/jupet.v16i1.6223.

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Meat protein hydrolyzate can be used as an ingredient in making instant cream soup. The application of mutton protein hydrolyzate as an ingredient in making cream soup has never been done. The purpose of this study was to develop instant cream soup products from goat meat hydrolyzate as a functional food product prototype, and to know the characterization of instant cream soup in terms of its physical and chemical properties. This research is an experiment with a completely randomized design, with replications 3 times. The treatment is the addition of goat meat protein hydrolyzate which consists of 6 levels, namely, 0%, 0.2%, 0.4%, 0.6%, 0.8% 1.0% and commercial cream soup as a comparison. Data on physical properties and chemical composition were analyzed statistically by diversity analysis. The results showed that the addition of goat meat protein hydrolyzate at different concentrations was able to increase bulk density and pH value and reduce the water binding capacity of instant cream soup produced. The addition of goat meat protein hydrolyzate at different concentrations increases the water content and protein content, decreases the carbohydrate content of instant cream soup, but does not affect the ash content and fat content. It can be concluded that the addition of goat meat hydrolyzate to 1% produces instant cream soup with the same pH value and water binding capacity as commercial cream soup products and produces higher protein content than commercial products.

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Allen, Courtney E., Janet Figueroa, Maneesha Agarwal, and Wendalyn K. Little. "Pediatric Scald Injuries Sustained From Instant Soup and Noodle Products." Clinical Pediatrics 60, no. 1 (July 25, 2020): 16–19. http://dx.doi.org/10.1177/0009922820944394.

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Background and Objective. Scald burns are a major cause of pediatric burn injuries. Instant soups have been identified as one source of these injuries. This study aims to quantify and characterize these injuries in pediatric patients. Methods. Ten-year query of National Electronic Injury Surveillance System (NEISS) database identified instant soup- and noodle-related scald burns in children aged 4 to 12 years. Data included patient demographics, injured body part, case narratives, and emergency department disposition. Results. A total of 4518 cases were identified, yielding an estimate of 9521 cases/year in the United States. Younger children were affected more than the older. Trunk was the most commonly burned body area. Approximately 10% of injuries required admission or transfer for further care. Conclusion. Instant soup and noodle products are a common cause of pediatric scald burns, potentially injuring 25 children per day in the United States and leading to high rates of health care utilization.

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Rahman, M. A., M. Saifullah, and M. N. Islam. "Fish powder in instant fish soup mix." Journal of the Bangladesh Agricultural University 10, no. 1 (October 8, 2012): 145–48. http://dx.doi.org/10.3329/jbau.v10i1.12106.

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This study was conducted with the development of instant fish soup mix and finding out the effect of fish powder on it. Ingredients of soup mix were cooked and dried up to desired moisture content. The drying or dehydration was done by using a mechanical dryer (Cabinet dryer) at constant air flow rate and constant temperature with varying thicknesses. After drying the dried products were ground to make powder. These were then mixed with desired composition. Here fish powder was varied in composition in different samples and it was 5%, 10% and 15% in Mix-1, Mix-2 and Mix-3 respectively. For preparing soup mix was reconstituted with boiled water. The result of organoleptic test was determined by ANOVA and DMRT analysis to find out the best sample. (Mix-2) was adjudged to be the best by the panelists using 1-9 hedonic scale and ranked as like very much securing score 8.0 which containing 10% fish power. DOI: http://dx.doi.org/10.3329/jbau.v10i1.12106 J. Bangladesh Agril. Univ. 10(1): 145148, 2012

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Riyanto, Bambang, Wini Trilaksani, and Vegatarani Aulia Azzahra. "Desain Pangan Instan Gizi Khusus Lansia Berbasis Binte Biluhuta Diperkaya Nanomineral Tulang Ikan." Jurnal FishtecH 9, no. 2 (December 6, 2020): 65–77. http://dx.doi.org/10.36706/fishtech.v9i2.9923.

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Various instant foods for the elderly began to be developed. Binte biluhuta is an indigenous nusantara soup from Gorontalo with the main ingredient are corn and skipjack. The unique characteristic of soup is potential became special food that can be served for elderly, how ever the calcium content that is very low and the presence of oxalic acid still being abstacle. Fish bone was a natural source of calcium. The research objectives were to design special nutrient instant food for elderly based on binte biluhuta indigenous food from Gorontalo enriched with fish bone nanomineral. The research included calcination of fish bones at a temperature of 600 ?C for 6 hours and reduced the size with nanomilling became nanomineral. Binte biluhuta cream soup was designed according to the Recommended daily intake (RDI) of the elderly. Characteristics quality was determined in order to develop microwave cooking. Particle size of nanomineral catfish bone was 70-100 nm, white color and contained 852000 ± 15.08 mg/Kg calcium, phosphorus 146300 ± 43.89 mg/Kg and magnesium 4410 ± 0.44 mg/Kg. Binte biluhuta instant cream soup with rasio of corn and fish 15: 1 served using microwave cooking and fortified 0.84 g nanomineral fish bone from 30 g binte biluhuta instant cream soup, contained 57470.39 ± 57.87 mg/Kg amino acids and 1.08 ± 0.06 mg/Kg oxalic acid. Binte biluhuta instant cream soup as much 30 g can fulfilled the needs of elderly calcium 51.47% and energy 88.65 Kcal.

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Ainebyona, Paddy, Julia Kigozi, and Ivan M. Mukisa. "Optimization of Extrusion Conditions and Cooked Vegetable-Chicken Mixture for Instant Banana-Vegetable Soup Powder." European Journal of Agriculture and Food Sciences 3, no. 2 (March 9, 2021): 15–21. http://dx.doi.org/10.24018/ejfood.2021.3.2.248.

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Instant soups are preferred by consumers for their flexibility in preparation and longer storage life. Extrusion cooking is one of the recent developments reported to improve nutrient content of soups. However, little information is available regarding use of extrusion cooking in development of banana vegetable soups. This study investigated the use of extrusion cooking in production of instant banana-vegetable soup. The moisture content was varied using a chicken broth prepared from chicken wings and spicy vegetables (thyme, rosemary, parsley, etc.) to improve flavor and acceptability of the extruded product. The mixture of Banana : Amaranths: pumpkins : mushrooms : carrots =40.84:40.84:9.24:3.76:5.34 was extruded at different moisture content (10–20%) and barrel temperature (100-180°C) and the effect on product responses; reconstitution potential, vitamin A retention, vitamin C, total fat among other parameters were investigated at constant screw speed (45Hz) and feed rate (50 Hz) to produce an instant banana-vegetables soup. The optimum extrusion temperature and moisture were 123.3oC and 10.122%, respectively. The optimal product had a mixture formulation of 60% extruded flour and 50% vegetable flour with chicken level at 16.6%. The overall acceptability score, fiber content, fat content, ash content, vitamin C and vitamin A values of the optimum flour were 7.1, 6.8%, 11.2%, 4.92%, 19.4 g/100 g and 1.21 mg/100 g, respectively.

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Kudou, Takako, and Nakako Matsumoto. "Labeled ingredients and preference for instant soup stock." Journal for the Integrated Study of Dietary Habits 25, no. 4 (2015): 283–92. http://dx.doi.org/10.2740/jisdh.25.283.

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11

Irwan, Wawan. "Development of High Betacarotene Instant Cream of Pumpkin (Cucurbita moschata) Soup for the Elderly." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 35. http://dx.doi.org/10.1093/cdn/nzaa040_035.

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Abstract Objectives The aim of this study was to develop instant cream of pumpkin (Cucurbita moschata) soup high in b-carotene for the elderly. Methods The design was a completely randomized factorial design with two replications and three formulas. There were two factors tested including the type of processing (fresh vs instant) and the proportion of pumpkin and carrot (1:2 vs 1:1 vs 2:1). The formulas were evaluated by semi-trained panellists for the hedonic test, while by the elderly for the acceptance tests. The routine proximate analysis was then conducted. In addition, the potassium and b-carotene contents were also determined by inductively couple plasma–optical emission spectrophotometer (ICP-OES) and high performance liquid chromatography (HPLC), respectively. Results The selected formula was soup processed instantly with proportion of pumpkin and carrot of 2:1. The elderly preferred instant soup to the fresh. The selected formula contained 491.69 kcal/100 g, water (3.87%), ash (2.22%), protein (9.82%), fat (23.21%) and carbohydrate (60.88%). In addition, the potassium and b-carotene content of selected formula were 501.35 mg/100 g and 3380 μg/g, respectively. In addition, the selected formula met 100% of RDA per serving size. Conclusions The elderly preferred instant cream of pumpkin soup to the fresh with pumpkin and carrot ratio of 2:1. The instant cream of pumpkin soup is a nutritious food high in b-carotene. Funding Sources Centre For Development and Empowerment teacher and education personnel, Ministry Education and Culture, Republic of Indonesia.

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Dhiman, Anju K., Negi Vidiya, Attri Surekha, and Ramachandran Preethi. "Studies on development and storage stability of dehydrated pumpkin based instant soup mix." Journal of Applied and Natural Science 9, no. 3 (September 1, 2017): 1815–20. http://dx.doi.org/10.31018/jans.v9i3.1444.

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The study was carried out to develop and standardize Instant Soup Mix (ISM) from dehydrated pumpkin powder and to evaluate nutritional (moisture, sugars, protein, β-carotene, fat, fibre and water activity) and sensory qualities (colour, texture, flavour and overall acceptability) for determining its shelf-life during a period of six month. It was packed in aluminium laminated pouches and was analyzed periodically for changes in quality. Among various recipes optimized for the development of soup mix, soup mix containing 20g pumpkin powder, 5g moong dhal, 15g tomato powder, 11.4g spices (salt and black pepper) and condiments (onion, garlic and ginger powder), 2g dried pea, 2g dried spinach, and 2g dried carrot was selected as base recipe for addition of different starch source viz. rice, corn and potato @ 10 g. From the nutritional analysis, it was observed that corn based Instant Soup Mix had higher β-carotene (7.01 mg/100 g) and protein (12.65 %) content, while fibre (2.09 %) was higher in soup mix containing rice starch. It was observed that on the basis of sensory evaluation corn based soup mix was more acceptable. Therefore, results of nutrition and sensory evaluation indicated that a good quality ISM can be prepared by using corn starch. During the six month of storage, there was about 5.49 per cent increase in moisture, 3.16 and 5.27 per cent decrease in protein and β-carotene, respectively, along with slight losses in total sugars, fat and sensory quality. Further, the product was stable for 6 months under ambient condition.

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Setiawan, Budi, Salma S. Aulia, Tiurma Sinaga, and Ahmad Sulaeman. "Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly." International Journal of Food Science 2021 (August 16, 2021): 1–8. http://dx.doi.org/10.1155/2021/6976357.

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An increase in the number of elderly people indicates a higher life expectancy. However, this is also a new challenge since the elderly tends to have age-related diseases, thus the physical, psychological, and sensory disorders that will affect their nutritional status. The development of geriatric foods such as cream soup made from pumpkin and tempeh is considered to be the solution to prevent this situation. This study used a factorial randomized design, containing processing methods (fresh and instant) and the addition of tempeh (0%, 75%, and 100%). Sensory evaluation (rating and ranking test), physical characteristics (pH, yield, rehydration, and viscosity), nutritional analysis (proximate, crude fibre, dietary fibre, vitamins B6 and B12, and β-carotene content), and acceptance analysis of cream soup fresh and instant were examined. Physical characterization revealed that the product had a pH of 5.4–5.7, a viscosity of 1250–2190 cP, a rehydration ratio of 5.51–6.47 g mL-1, and a yield of 19.44%–26.9%. The result of sensory evaluation showed that the processing method and tempeh addition had a significant effect ( p < 0.05 ) on the product acceptance. This also affects the nutritional value, in which fresh products had higher nutritional value than the instant product, and products with tempeh had higher ash, protein, dietary fibre, and vitamin B12 than products without tempeh. Based on this analysis, the instant cream soup with 75% tempeh is the best formula. In one portion size (50 g), instant cream soup with 75% tempeh met 10% or more of the Indonesian recommended dietary allowance (RDA) for the elderly in terms of protein, carbohydrates, fat, energy, dietary fibre, vitamin B12, vitamin B6, and vitamin A, so it can be recommended as a complementary food for the elderly.

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Tulasi, G., U. Deepika, P. Venkateshwarlu, V. Santhosh, and P. Srilatha. "Development of millet based instant soup mix and Pulav mix." International Journal of Chemical Studies 8, no. 5 (September 1, 2020): 832–35. http://dx.doi.org/10.22271/chemi.2020.v8.i5l.10400.

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Greenhalgh, David G., Peggy Bridges, Elena Coombs, Debbie Chapyak, William Doyle, Michael S. O’Mara, and Tina L. Palmieri. "Instant Cup of Soup: Design Flaws Increase Risk of Burns." Journal of Burn Care & Research 27, no. 4 (July 2006): 476–81. http://dx.doi.org/10.1097/01.bcr.0000226021.78139.49.

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Islam, Monirul, Md Nazirul Islam Sarker, Md Shahidul Islam, Adhita Sri Prabakusuma, Niaz Mahmud, Yang Fang, Peipei Yu, and Wenshui Xia. "Development and Quality Analysis of Protein Enriched Instant Soup Mix." Food and Nutrition Sciences 09, no. 06 (2018): 663–75. http://dx.doi.org/10.4236/fns.2018.96050.

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N, Shanthini, Sasikala S, and Athmaselvi K.A. "Development and Evaluation of Instant Ridge Gourd Peel Soup Mix." International Journal of Engineering and Technology 10, no. 2 (April 30, 2018): 581–85. http://dx.doi.org/10.21817/ijet/2018/v10i2/181002102.

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Adegoke, Bakare H., Adeyefa Emmanuel Adedayo, and Dada Temilola. "Proximate, phytochemical and sensory quality of instant pepper soup mix." Journal of Culinary Science & Technology 14, no. 1 (December 9, 2015): 59–74. http://dx.doi.org/10.1080/15428052.2015.1080642.

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Yuasa, Masahiro, Momoko Koe, Ayaka Maeda, Ayaka Eguchi, Haruka Abe, and Mihoko Tominaga. "Characterization of flavor component in Japanese instant soup stocks ‘dashi’." International Journal of Gastronomy and Food Science 9 (October 2017): 55–61. http://dx.doi.org/10.1016/j.ijgfs.2017.06.002.

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Angkasa, Dudung, Yuges Saputri Muttalib, Naomi Chandra, Putri Ronitawati, and Dzul Fadly. "Nutritional Composition, Sensory Properties and Antioxidant Activity of a Newly Developed Instant Cream Soup made from Shrimp (Litopenaeus Vannamei) and Beetroot (Beta Vulgaris l.)." Current Research in Nutrition and Food Science Journal 9, no. 2 (August 30, 2021): 692–99. http://dx.doi.org/10.12944/crnfsj.9.2.32.

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Shrimp (Litopenaeus vannamei) and beetroot (Beta vulgaris l.) are two promising protein and mineral food sources. Both have a high potential to be developed as a cream soup that can alleviate micronutrient (iron and folic acid) deficiencies among pregnant women. To our knowledge, lack of effort to develop a cream soup made from marine products, particularly shrimp, was classified as one of the most perishable foods. The current study tries to develop cream soup formulas and examine their nutritional composition, sensory properties, and antioxidant activity. The ratio of shrimp and beetroot were formulated into F0 (200g: 0g); F1 (150g: 50g); F2 (100g: 100g); and F3 (50g: 150g) and were dried in drum dryer to produce instant cream soup. Proximate and other micronutrient content analyses were carried out in an accredited laboratory. At the same time, 16 semi-trained panellists evaluated sensory properties (descriptive test). At the same time, antioxidant activity was determined by the DPPH method and expressed as IC50. All formulations met the national standard for instant cream soup. F2 had a score above 7.0 for all hedonic parameters and had determined as the best formula. F2 contained, per 100 gram, 49.25% carbohydrate, 10.26% fat, 26.68% protein, 4.75% moisture, 9.05% ash, 1.69 mg iron and 14.68 µg folic acid. F2 fulfilled the 'high protein' and 'iron source' nutrition claims based on the Indonesian Food Drugs Administration standard (BPOM). The antioxidant activity (IC50) of the best formula was about 15.49 ppm. The combination of marine and plant-based foods into instant food products by drum drying mechanisms can be used to produce a nutritious, desirable, and alternative antioxidant food source as well as practically easy to serve.

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Singh, Jyoti, Sangeeta C. Sindhu, and Varsha Kumari. "Development and Evaluation of Shiitake Mushroom (Lentinus edodus) Instant Soup Mixes." International Journal of Current Microbiology and Applied Sciences 6, no. 5 (May 10, 2017): 1232–38. http://dx.doi.org/10.20546/ijcmas.2017.605.133.

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NAKAGAWA, Kyuya, and Takaaki OCHIAI. "Design Space Estimation in the Freeze-drying of Instant Soup Product." Japan Journal of Food Engineering 18, no. 2 (June 15, 2017): 115–23. http://dx.doi.org/10.11301/jsfe.17494.

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Abeysinghe, C. P., and C. K. Illeperuma. "Formulation of an MSG (Monosodium Glutamate) free Instant vegetable soup mix." Journal of the National Science Foundation of Sri Lanka 34, no. 2 (June 28, 2006): 91. http://dx.doi.org/10.4038/jnsfsr.v34i2.2087.

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Hastarini, E., Nabila, R. J. Napitupulu, and S. H. Poernomo. "Characteristics of Instant Mushroom Cream Soup Enriched with Catfish Oil Microcapsules." IOP Conference Series: Earth and Environmental Science 292 (July 4, 2019): 012005. http://dx.doi.org/10.1088/1755-1315/292/1/012005.

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Wang, Rui, Min Zhang, Arun S. Mujumdar, and Jin-Cai Sun. "Microwave Freeze–Drying Characteristics and Sensory Quality of Instant Vegetable Soup." Drying Technology 27, no. 9 (August 18, 2009): 962–68. http://dx.doi.org/10.1080/07373930902902040.

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SAITO, Kazuo, Mitsuo NAKAZATO, Yoko KIKUCHI, Kenji FUJINUMA, and Taichiro NISHIMA. "Determination of Polysorbates in Powdered Soup Packed in Commercially Imported Instant Noodles." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 28, no. 5 (1987): 372–77. http://dx.doi.org/10.3358/shokueishi.28.372.

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Gandhi, Neeraj, Baljit Singh, Savita Sharma, and Swati Kapoor. "Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix." International Journal of Current Microbiology and Applied Sciences 7, no. 2 (February 10, 2018): 2886–910. http://dx.doi.org/10.20546/ijcmas.2018.702.352.

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Wang, Rui, Min Zhang, and Arun S. Mujumdar. "Effect of food ingredient on microwave freeze drying of instant vegetable soup." LWT - Food Science and Technology 43, no. 7 (September 2010): 1144–50. http://dx.doi.org/10.1016/j.lwt.2010.03.007.

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Soisungwan, Salinee, Apinya Khampakool, SangGuan You, and Sung Hee Park. "Ohmic cooking of instant rice cake soup: energy efficiency and textural qualities." Food Science and Biotechnology 29, no. 5 (November 26, 2019): 641–49. http://dx.doi.org/10.1007/s10068-019-00706-5.

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Rozi, Fahrul, and Sri Anna Marliyati. "Development of Yellow Sweet Potato and Red Kidney Bean-based Instant Cream Soup for Pregnant Mothers with Chronic Energy Deficiency." agriTECH 40, no. 3 (December 1, 2020): 206. http://dx.doi.org/10.22146/agritech.49478.

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This study aimed to develop an instant cream soup formula composed of yellow sweet potato and red kidney bean for maternal chronic energy deficiency. The selected formula is acceptable based on organoleptic test. In addition, the food formula is expected to meet nutritional needs, including protein, fat, carbohydrate, energy, and vitamin A. Amino acid score and in vitro protein digestibility were also measured to verify whether or not the product of the formulation has high protein quality. The instant cream soup was composed of yellow sweet potato and red kidney bean. Additional ingredients that were added to increase the nutritional value and sensoryattributes of the instant cream soup included soy protein isolate, egg white flour, maltodextrin, red palm oil, onion, garlic, leek, celery, chicken broth, fresh cream (cooking cream), black pepper, and salt). This experimental study used a randomized factorial design in laboratory. The treatment unit included two factors: provision of yellow sweet potato and red kidney bean consisting of three levels (50%:50%, 75%:25%, and 25%:75%) and addition of maltodextrin consisting of two levels (0% and 5%). Hedonic organoleptic analysis showed that theselected formula comprised 75%:25% yellow sweet potato and red kidney bean and 5% maltodextrin addition (F5). Nutrient content analysis revealed that the product contained 3.85% moisture, 3.15% ash, 30.19% protein, 14.18% fat, 48.63% carbohydrate, 443 kcal energy, 17.67% dietary fiber, 87 ppm β-carotene, and 77.21% protein digestibility. This study also showed that methionine and cysteine were the limiting amino acids in the selected product with a score of 47%. Acceptability from 100 pregnant women was assessed, and results showed that 87% of pregnant women accepted the product. These results indicate that this product has the potential to be an alternative snack for maternal chronic energy deficiency because of its nutritional values.

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TONOGAI, Yasuhide, Yumiko NAKAMURA, Sumiko TSUJI, and Yoshio ITO. "Detection and Determination of Polysorbate in Powdered Soup of Instant Noodles by Colorimetry." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 28, no. 6 (1987): 427–35. http://dx.doi.org/10.3358/shokueishi.28.427.

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Mohamed, Rasha S., Safaa S. Abozed, S. El-Damhougy, Manal F. Salama, and Mona M. Hussein. "Efficiency of newly formulated functional instant soup mixtures as dietary supplements for elderly." Heliyon 6, no. 1 (January 2020): e03197. http://dx.doi.org/10.1016/j.heliyon.2020.e03197.

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Jabeen, NawabMahe, GPhani Kumar, N. Devanna, and SS Manjunath. "Development and optimization of wheatgrass-based instant soup mix using response surface methodology." International Journal of Food and Nutritional Sciences 10, no. 1 (2021): 10. http://dx.doi.org/10.4103/ijfans.ijfans_5_21.

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Cheevitsopon, Ekkapong, and Panmanas Sirisomboon. "Rapid evaluation of fat content in curry soup containing coconut milk by using near infrared spectroscopy." Journal of Near Infrared Spectroscopy 26, no. 1 (December 8, 2017): 16–25. http://dx.doi.org/10.1177/0967033517746550.

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The feasibility of a near infrared spectroscopy to evaluate the fat content in instant curry soup containing coconut milk including green curry, red curry, massaman curry and panang curry was investigated. The soup samples were collected from a processing line and as the finished product. There were also fat content-adjusted samples where the curry was made from the same recipe as in the processing line but increasing by 30, 60 and 90% coconut milk and reducing by 30, 60 and 90% coconut milk from normal. A Fourier transform near infrared spectrometer was used to collect scans. A partial least squares regression model for fat content was established using near infrared spectral data in conjunction with reference data, which was validated using a leave-one-out cross-validation and test set validation. The test set validation, using a set of unknown samples, showed better prediction performance. The best model developed using vector normalization spectral pre-treatment on 9404–7498 and 6102–5446 cm−1 provided coefficient of determination, root mean square error of prediction, bias and ratio of performance to interquartile values of 0.90, 0.9%, −0.1% and 1.2, respectively, for the validation samples. However, the model developed using samples without fat content adjusted samples gave a slightly lower coefficient of determination (0.89), but provided a lower root mean square error of prediction (0.5%) and acceptable ratio of standard error of validation to the standard deviation (3.2). In addition, the vibration bands of CH2 which was in the long chain fatty acid moiety highly influenced the prediction of fat content in the curry soup. The near infrared spectroscopy protocol developed for the determination of fat could be applied in the instant curry soup production line.

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Kim, Hyung-Sook, Eun-Young Lee, Kyungmin Kim, Kyung Won Kim, Jinwon Pyun, Sang-Jin Chung, Young Hye Kwon, Ikhyun Yeo, Sangyun Lee, and Kisun Nam. "Survey on Dietary Behaviors and Intakes of Instant Noodle (Ramyeon) Soup among College Students." Korean Journal of Community Nutrition 18, no. 4 (2013): 365. http://dx.doi.org/10.5720/kjcn.2013.18.4.365.

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Bhatt, Zalak K., Dr NV Patel, Dr JM Mayani, and Dr Dev Raj. "Development of technology for preparation of instant tomato (Solanum lycopersicum L.) soup mix powder." International Journal of Chemical Studies 8, no. 2 (March 1, 2020): 2034–39. http://dx.doi.org/10.22271/chemi.2020.v8.i2ae.9054.

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Monteiro, Maria Lúcia G., Eliane T. Mársico, César A. Lázaro, Roberta O. R. Ribeiro, Rogério S. Jesus, and Carlos A. Conte-Júnior. "Flours and Instant Soup from Tilapia Wastes as Healthy Alternatives to the Food Industry." Food Science and Technology Research 20, no. 3 (2014): 571–81. http://dx.doi.org/10.3136/fstr.20.571.

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Tan, Chun Han, Zhen Yee Chow, Siew Mooi Ching, Navin Kumar Devaraj, Feng J. He, Graham A. MacGregor, and Yook Chin Chia. "Salt content of instant noodles in Malaysia: a cross-sectional study." BMJ Open 9, no. 4 (April 2019): e024702. http://dx.doi.org/10.1136/bmjopen-2018-024702.

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ObjectiveTo determine the salt content in instant noodles sold in Malaysia.Study designA cross-sectional survey was done involving 707 different flavours and packaging of instant noodles sold in six hypermarkets and retailer chains in Malaysia and the corresponding brand’s official websites in 2017.MethodsThe salt content (gram per serving and per 100 g) was collected from the product packaging and corresponding brand’s official website.ResultsOf the 707 different packaging and flavours of instant noodles, only 62.1% (n=439) provided the salt content in their food label.The mean (±SD) salt per 100 g of instant noodles was 4.3±1.5 g and is nearly four times higher than the salt content of food classified in Malaysia as a high salt content (>1.2 g salt per 100 g). The salt content for instant noodle per packaging ranged from 0.7 to 8.5 g. 61.7% of the instant noodles exceeded the Pacific Salt Reduction Target, 11.8% exceeded the WHO recommended daily salt intake of <5.0 per day and 5.50% exceeded Malaysia Salt Action Target. 98% of instant noodles will be considered as high salt food according to the Malaysia Guidelines.The probability of the instant noodles without mixed flavour (n=324) exceeding the Pacific Salt Reduction Target was tested on univariate and multivariate analysis. Instant noodles with soup, Tom Yam flavour, pork flavour and other flavours were found to be predictors of instant noodles with the tendency to exceed Pacific Salt Reduction Target when compared with instant noodles without mixed flavours (p<0.05).ConclusionOnly 62% of instant noodles displayed the salt content on their food label. Salt content in instant noodles is very high, with 90% exceeding the daily salt intake recommended by WHO. Prompt action from regulatory and health authorities is needed to reduce the salt content in instant noodles.

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Ssepuuya, Geoffrey, James Katongole, and Gaston Ampek Tumuhimbise. "Contribution of instant amaranth (Amaranthus hypochondriacusL.)-based vegetable soup to nourishment of boarding school adolescents." Food Science & Nutrition 6, no. 6 (June 6, 2018): 1402–9. http://dx.doi.org/10.1002/fsn3.664.

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Le, Huong Thi, Inge D. Brouwer, Corine A. de Wolf, Lidwien van der Heijden, Khan Cong Nguyen, and Frans J. Kok. "Suitability of Instant Noodles for Iron Fortification to Combat Iron-Deficiency Anemia among Primary Schoolchildren in Rural Vietnam." Food and Nutrition Bulletin 28, no. 3 (September 2007): 291–98. http://dx.doi.org/10.1177/156482650702800305.

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Background Anemia is a significant public health problem among schoolchildren in Vietnam. Food fortification is considered one of the most sustainable long-term strategies to control iron-deficiency anemia in Vietnam. The success of a food-fortification program depends on the choice of the food vehicle. Objectives The aim of the present study was to identify an appropriate vehicle for iron fortification to be used in a school-feeding program aimed at improving the iron and anemia status of schoolchildren in rural Vietnam. Methods Children 6 to 8 years of age in two primary schools in Tam Nong District, Phu Tho Province, and their parents were included in this study. The study consisted of three substudies: a food-consumption study with 24-hour recalls of two nonconsecutive days; a food-beliefs study, with focus group discussions, a pile-sorting test, and a food attributes and differences exercise; and a food-acceptance study using noodles and biscuits fortified with sodium iron ethylenediaminetetraacetic acid (NaFeEDTA). Results The average number of meals consumed daily was 3.2 ± 0.4, and the average intakes of energy and iron were 1,218 ± 406 kcal and 7.5 ± 4.0 mg, respectively. Compared with biscuits and instant rice soup, instant noodles were consumed more frequently and in larger portion sizes and are more acceptable as children's food in the culture of the local people. The iron level of the fortified product did not affect the mean consumption of noodles, but a higher level of iron was associated with a lower mean consumption of biscuits ( p < .05). The production process did not affect the NaFeEDTA level in noodles; however, during preparation at least 70% of the iron is leaked into the soup. Conclusions Instant noodles are a suitable vehicle for iron fortification for use in school-based intervention to improve iron-deficiency anemia among primary schoolchildren in rural Vietnam.

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Shim, You-Shin, Jong-Chan Kim, and Seung-Weon Jeong. "Simultaneous Determination of Piperine, Capsaicin, and Dihydrocapsaicin in Korean Instant-Noodle (Ramyun) Soup Base Using High-Performance Liquid Chromatography with Ultraviolet Detection." Journal of AOAC INTERNATIONAL 99, no. 1 (January 1, 2016): 187–92. http://dx.doi.org/10.5740/jaoacint.15-0188.

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Abstract A simultaneous analytical method for piperine, capsaicin, and dihydrocapsaicin in Korean instant-noodle soup base using HPLC was validated in terms of precision, accuracy, sensitivity, and linearity. The HPLC separation was performed on a reversed-phase C18 column (5 μm particle size, 4.6 mm id, 250 mm length) using a UV detector fixed at 280 nm. The LOD and LOQ of the HPLC analyses ranged from 0.25 to 1.03 mg/kg. The intraday and interday precisions of the individual piperine, capsaicin, and dihydrocapsaicin were <10.55%, and the recovery values ranged from 85.43 to 94.68%. The calibration curves exhibited good linearity (r2 = 0.999) within the tested ranges. These results suggest that the analytical method in this study can be used to classify Korean instant noodles based on their levels of spiciness.

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Joshi, Nidhi, Kiran Bains, and Harpreet Kaur. "Evaluation of Antioxidant Activity of Developed Instant Soup Mixes using Vegetable Leaf Powders from Unconventional Greens." International Journal of Current Microbiology and Applied Sciences 9, no. 1 (January 10, 2020): 711–21. http://dx.doi.org/10.20546/ijcmas.2020.901.077.

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Singh, Yogender, Kamlesh Prasad, and Fatih Yildiz. "Sorption isotherms modeling approach of rice-based instant soup mix stored under controlled temperature and humidity." Cogent Food & Agriculture 1, no. 1 (October 25, 2015): 1103683. http://dx.doi.org/10.1080/23311932.2015.1103683.

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Liu, Wenchao, Min Zhang, Sakamon Devahastin, and Weiqin Wang. "Establishment of a hybrid drying strategy for instant cream mushroom soup based on starch retrogradation behavior." International Journal of Biological Macromolecules 147 (March 2020): 463–72. http://dx.doi.org/10.1016/j.ijbiomac.2020.01.084.

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Fakir, Asma D., and Jyotsna Waghmare. "Application of Microencapsulated Fish oil in Instant soup mix as a source of omega-3 fatty acids." International Journal of PharmTech Research 11, no. 4 (2018): 305–13. http://dx.doi.org/10.20902/ijptr.2018.11402.

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Susilowati, Agustine, Yati Maryati, Hakiki Melanie, Puspa D. Lotulung, Aspiyanto, Nina Artanti, and Setyani Budiari. "Modified cassava flour (mocaf) as food additive on infant instant cream soup using fortificant of natural folic acid." IOP Conference Series: Materials Science and Engineering 1011 (January 6, 2021): 012019. http://dx.doi.org/10.1088/1757-899x/1011/1/012019.

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TSUTSUMI, TOMOAKI, RIKA ADACHI, RIEKO MATSUDA, TAKAHIRO WATANABE, REIKO TESHIMA, and HIROSHI AKIYAMA. "Concentrations of Polycyclic Aromatic Hydrocarbons in Smoked Foods in Japan." Journal of Food Protection 83, no. 4 (December 19, 2019): 692–701. http://dx.doi.org/10.4315/jfp-19-486.

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ABSTRACT We evaluated the performance of a gas chromatography–tandem mass spectrometry method for quantifying 16 polycyclic aromatic hydrocarbons (PAHs), which the Scientific Committee on Food and the Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Committee on Food Additives have considered to be of concern to human health and used the method to determine the PAH concentrations in smoked foods. Eighty-seven samples of smoked fish, smoked meat, smoked eggs, dried bonito flakes, and dried bonito–related soup-stock products (disposable powder packets for infusion, instant bouillons, and liquids) were purchased in Japan to analyze their content of the 16 PAHs. Because of the low certainty of some results, the analytical values for some PAHs (e.g., benzo[c]fluorene, chrysene, and dibenzo[a,h]pyrene) are given for informational purposes only. The highest median concentrations of benzo[a]pyrene and the sum of all the 16 PAHs (29 and 760 μg/kg, respectively) were found in the disposable powder packets, followed by dried bonito flakes (24 and 512 μg/kg, respectively), and instant bouillons (11 and 227 μg/kg, respectively). These concentrations were much higher than those in the other products tested. We also investigated the percentages of the PAHs transferred from dried bonito flakes and a disposable powder packet to soup stocks commonly prepared at home. These were extremely low (<4%), even though they contained relatively high concentrations of the PAHs. Finally, the intake of benzo[a]pyrene and the sum of the intakes of four PAHs, as a marker proposed by the European Food Safety Authority, were estimated based on the data from a Japanese food consumption survey and the mean concentrations found in smoked fish and smoked fish products. These estimates suggest intakes of PAHs pose a low concern for consumer health. HIGHLIGHTS

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Verma, Anjali. "Process for the Preparation of Value Added Instant Tomato-mushroom Soup Mix Incorporated with Psyllium Husk and its Quality Evaluation." International Journal of Pure & Applied Bioscience 5, no. 5 (November 30, 2017): 1502–7. http://dx.doi.org/10.18782/2320-7051.2809.

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Kannangara, P. T., R. H. M. K. Ratnayake, R. J. M. C. N. K. Jayawardana, H. M. C. K. H. Marage, and K. H. Sarananda. "Sensory Attributes and Shelf Life Evaluation of an Instant Soup Powder Fortified with Moringa (Moringa oleifera Lam.) Leaves." Journal of Food and Agriculture 11, no. 2 (May 20, 2018): 19. http://dx.doi.org/10.4038/jfa.v11i2.5212.

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Pratiwi, N. A., R. Rahmawati, R. R. Maulani, D. Hunaefi, D. Saputra, and Tj Muhandri. "Effect of the formulation of fermented white corn flour and glutinous rice flour on the quality of instant cream soup powder." IOP Conference Series: Earth and Environmental Science 715, no. 1 (March 1, 2021): 012073. http://dx.doi.org/10.1088/1755-1315/715/1/012073.

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