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Journal articles on the topic 'Soups'
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Noordraven, Laura E. C., Hyun-Jung Kim, Hans Hoogland, Tara Grauwet, and Ann M. Van Loey. "Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application." Foods 10, no. 11 (October 29, 2021): 2622. http://dx.doi.org/10.3390/foods10112622.
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Chickpea flours are an interesting multifunctional ingredient for different food products. This study investigated the potential of differently processed chickpea flours as alternative thickening agents in an instant soup recipe, replacing potato starch. Dry instant soup powders were compared on bulk density and powder flowability, whereas prepared liquid instant soups were studied in terms of rheological behaviour (as influenced by microstructure) and volatile composition. The chickpea-flour-containing soup powders possessed similar powder flowability to a reference powder but were easier to mix and will potentially result in reduced blockages during filling. For prepared liquid instant soups, similar viscosities were reached compared to the potato starch reference soup. Nevertheless, the chickpea-flour-containing soups showed higher shear thinning behaviour due to the presence of larger particles and the shear induced breakdown of particle clusters. Flavour compounds from the soup mix interacted with chickpea flour constituents, changing their headspace concentrations. Additionally, chickpea flours introduced new volatile compounds to the soups, such as ketones, aldehydes, alcohols, and sulphur compounds, which can possibly alter the aroma and flavour. It was concluded that chickpea flours showed excellent potential as alternative thickening ingredient in instant soups, improving the protein, mineral and vitamin content, and the powder flowability of the soups, although the flavour of the soups might be affected by the changes in volatile profiles between the soups.
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Eneji Egbung,, Josephine, Margaret Akpana Agiang,, Magdalene Obi-Abang,, Nyakno Essien,, and Aniekeme Inyang,. "Evaluation of proximate composition and anti-nutrient content of groundnut soup delicacy prepared with processed ficus glumosa leaves." Global Journal of Pure and Applied Sciences 28, no. 1 (June 2, 2022): 1–7. http://dx.doi.org/10.4314/gjpas.v28i1.1.
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Assessment of the proximate composition and anti-nutrient composition of groundnut soup delicacy prepared with Ficus glumosa leaves was carried out in this study. Proximate and anti-nutrient composition of all the soups namely groundnut soup made without Ficus glumosa (GS), groundnut soup made with unblanched F. glumosa (GSUB), groundnut soup with blanched F. glumosa (GSBF), with blanched and dried F. glumosa (GSBD) were evaluated using standard methods of the Association of Official Analytical Chemists (AOAC) and other standard assay techniques. The results of the proximate analysis showed a high crude protein and crude fat contents (19.87 to 31.77 and 21.11 to 29.10 in percentage dry weight) respectively, in all the soup samples. GS had the highest protein content (31.77%). The crude protein in all the soups were significantly (p<0.001) higher than GS. Also, crude protein in GSBD and GSBF had significantly (p<0.001) higher value compared to GSUB. The crude fat of GSUB was significantly (p<0.05) higher than GS. The GSBD was also significantly higher (p<0.05) than GSUB. The soups had moderate carbohydrate (2.43 to 9.46%) and crude fibre content (0.23 to 5.37%). Ash content obtained was significantly (p<0.001) high in the F. glumosa containing soups and GS. Assessment of oxalate, phytate and tannin showed that cooking reduced the quantity of anti-nutrients in the soups.
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Gbadamosi, I. T., and A. O. Kalejaye. "Traditional soups in Nigeria: A review of six botanicals." Nigerian Journal of Natural Products and Medicine 23 (May 13, 2020): 22–32. http://dx.doi.org/10.4314/njnpm.v23i1.4.
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Ethnobotanical investigations by workers have revealed the use of juvenile leaves of Cissus populnea L. (ogbolo), Sesamum indicum L. (eeku),Gongronema latifolium Benth. (Madunmaro), Mangifera indica L. (Mongoro), Ipomoea batatas (L.) Lam. (Odunkun) and Ceiba pentandra (L.) Gaertn. (Araba) for preparing soups in Nigeria. In spite of this, the consumption of these traditional soups seems to be abandoned and only consumed during scarcity of commonly used vegetables such as Corchorus olitorius L. (Ewedu). Certain traditional soups are associated with particular Nigerian ethnic groups. As examples, Gongronema latifolium to Igbo people of southeast Nigeria, while Sesamum indicum to the Yorubas and Hausas, southwest and northern Nigeria respectively. For ethnomedicinal purposes Cissus populnea and Sesamum indicum soups enhance sexual performance in men as well as production and cleansing of sperm. Mangifera indica soup is used as anti-anaemic; Gongronema latifolium soup forms part of a recipe for the management of sexually transmitted infections (STIs) and Ceiba pentandra soup is used for treating diarrhoea disorder. Despite the therapeutic and nutritional benefits of the soups, their consumption is gradually waning due to erosion of traditional knowledge and deforestation of medicinal plants occasioned by increasing urbanization. This review documents the therapeutic uses and pharmacological effects of six medicinal plants used as traditional soups, with the view that an awareness of their health benefits could lead to a resurgence of their consumption in diet.
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Stangierski, Jerzy, Agata Kawecka, Ryszard Rezler, Łukasz Tomczyk, and Przemysław Siejak. "Changes in the Mechanical, Sensory, and Microbiological Properties during the Storage of Innovative Vegetable and Meat Soups for Seniors." Applied Sciences 14, no. 3 (February 5, 2024): 1317. http://dx.doi.org/10.3390/app14031317.
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This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments were industrially produced. The aim of this study was to analyse changes in the mechanical, sensory, and microbiological properties of the soups occurring during their storage (1, 7, 14, and 21 days). Strength tests were performed at temperatures of 20 °C and 55 °C. Both soups had a high protein content (4.7–6.5%), low sugar (0.3–0.5%) and salt content (0.8%), and a fibre content of 1.4%. The texture analysis showed great similarity in the mechanical characteristics of both soups. The samples were characterised by low measured values for firmness (0.72 N) and cohesiveness (−0.14 N) in both temperatures. The average shear force of the beef balls with carrots at 20 °C was 12.3 N, but after heating, it decreased to 8.8 N (p < 0.05). The rheological tests on the soups showed that they were characterised by a relatively high viscosity (15–20 Pas at 55 °C). Storage of the soups for 21 days did not significantly affect their rheological parameters (p > 0.05). The soup with beef balls and carrots was rated higher by the sensory panel. On the 21st day of storage, the permitted limit of the count of bacteria was not exceeded in either of the samples. This study shows that the soups had desirable structural, nutritional, and sensory characteristics, which are important for this group of consumers. The values of the mechanical parameters of all the samples were low, and they were even significantly more reduced when the products were heated. This may suggest that the products should not be difficult to consume for seniors.
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Jakubczyk, Ewa, and Aleksandra Jaskulska. "The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups." Applied Sciences 11, no. 2 (January 11, 2021): 654. http://dx.doi.org/10.3390/app11020654.
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The aim of this study was to investigate selected physical and biochemical properties of four vegetable freeze-dried soups. The water content, water activity, pH, color parameters, antioxidant activity (EC50), total polyphenolic content of fresh tomato, pumpkin, beetroot, and cucumber, and freeze-dried soups were measured. Sensory analysis was applied to compare sensory attributes of fresh and rehydrated soups. The sorption isotherms of freeze-dried soups were obtained with the application of the static and dynamic vapor sorption (DVS) method. The application of the freeze-drying method enabled the obtaining of dry soups with a low water content of 2–3%. The drying caused a significant change of color of all soups. The redness of soups decreased after drying for the beetroot soups from +39.64 to +21.91. The lower chroma value of 25.98 and the highest total color change ΔE*ab = 36.74 were noted for freeze-dried beetroot soup. The antioxidation activity and total polyphenolic content were reduced after drying, especially for the cucumber and tomato soups. The Peleg model was selected to describe the sorption isotherms of dried soups. The sorption isotherm of freeze-dried cucumber and beetroot soups had a sigmoidal shape of type II. The shape of the moisture sorption isotherm for freeze-dried tomato and pumpkin soups corresponded more with type III isotherms. The DVS method can be used to characterize the moisture sorption isotherms of freeze-dried products.
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Jakubczyk, Ewa, and Aleksandra Jaskulska. "The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups." Applied Sciences 11, no. 2 (January 11, 2021): 654. http://dx.doi.org/10.3390/app11020654.
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The aim of this study was to investigate selected physical and biochemical properties of four vegetable freeze-dried soups. The water content, water activity, pH, color parameters, antioxidant activity (EC50), total polyphenolic content of fresh tomato, pumpkin, beetroot, and cucumber, and freeze-dried soups were measured. Sensory analysis was applied to compare sensory attributes of fresh and rehydrated soups. The sorption isotherms of freeze-dried soups were obtained with the application of the static and dynamic vapor sorption (DVS) method. The application of the freeze-drying method enabled the obtaining of dry soups with a low water content of 2–3%. The drying caused a significant change of color of all soups. The redness of soups decreased after drying for the beetroot soups from +39.64 to +21.91. The lower chroma value of 25.98 and the highest total color change ΔE*ab = 36.74 were noted for freeze-dried beetroot soup. The antioxidation activity and total polyphenolic content were reduced after drying, especially for the cucumber and tomato soups. The Peleg model was selected to describe the sorption isotherms of dried soups. The sorption isotherm of freeze-dried cucumber and beetroot soups had a sigmoidal shape of type II. The shape of the moisture sorption isotherm for freeze-dried tomato and pumpkin soups corresponded more with type III isotherms. The DVS method can be used to characterize the moisture sorption isotherms of freeze-dried products.
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Willems, Astrid A., Danielle HA van Hout, Nicolien Zijlstra, and Elizabeth H. Zandstra. "Effects of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups." Public Health Nutrition 17, no. 5 (May 1, 2013): 1130–37. http://dx.doi.org/10.1017/s1368980013001055.
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AbstractObjectiveThe present study investigated the impact of salt labelling and repeated in-home consumption on liking of reduced-salt soups.DesignParticipants received a chicken noodle soup to be consumed twice weekly at home for 5 weeks. Three soups were included: (i) regular-salt soup as available on the market; (ii) 22 %-reduced-salt soup; and (iii) 32 %-reduced-salt soup. The soups were tasted blind or with the label: ‘same great taste, less salt and more herbs’. In total, there were six experimental groups. All groups received the same soup over the whole period. Desire and liking were measured at each time of consumption.SettingIn-home and central location test.SubjectsFrench consumers (n 646).ResultsThere was no significant difference in liking between the three soups when consumed at home, whereas the reduced-salt soups were less liked than the regular-salt soup in the central location test. Labelling did not boost liking scores, which is probably explained by the fact that all soups were similarly liked when eaten at home.ConclusionsThe surprising results of the present study in France suggest that a salt reduction of up to 32 % in a chicken noodle soup did not affect long-term liking score as assessed by consumers at home. In addition, initial liking measured at the central location was not predictive of liking after repeated in-home consumption. How far we can go in reducing salt in other products without compromising product quality, and how this impacts consumers’ choice behaviour and in turn table salt use at home, are still unanswered questions.
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Usha Devi Gupta, Seema Sonkar, Pragya Mishra Suman Devi, and H. G. Prakash. "Comparative Study of Developed Tomato Soup with Market Soup." International Journal of Current Microbiology and Applied Sciences 10, no. 11 (November 10, 2021): 188–91. http://dx.doi.org/10.20546/ijcmas.2021.1011.021.
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Streetfood has popular in Indian market and consumed as convenient to eat with reasonable price but sold open dirt areas that found unhygienic, not free from microbial contamination and having low nutritional quality. The present investigation was carried out to develop vegetable tomato soup and compare with street tomato soups and assess their sensory quality and microbial study. Microbial parameters were used to affect the shelf life of the products. The developed tomato soups were acceptable in comparison to Street tomato soups. Hence, low cost nutritious developed tomato soup can be acceptable with good storage stability.
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van Buren, Leo, Christian H. Grün, Silke Basendowski, Martin Spraul, Rachel Newson, and Ans Eilander. "Nutritional Quality of Dry Vegetable Soups." Nutrients 11, no. 6 (June 4, 2019): 1270. http://dx.doi.org/10.3390/nu11061270.
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Dry soups with vegetables are often perceived as having low nutritional quality, but there are only limited data on the nutritional value of dry soups. Therefore, we measured the nutritional composition of dry vegetable powders used in dry soups and compared the results with published data on fresh and cooked vegetables. We also analyzed the nutritional composition of dry vegetable soups and compared these with published data on home-made and other soups. Dietary fiber, minerals, vitamins, and carotenoids in dry vegetables powders and soups were analyzed. Based on these data, a nutrient density score was calculated as measure of overall nutritional quality. Nutrient density scores for fresh and cooked vegetables, as well as home-made and other soups, were calculated based on the United Stated Department of Agriculture (USDA) and “Bundeslebensmittelschlüssel” (BLS) food composition data. The nutrient density scores of dry vegetable powders did not systematically differ from cooked vegetables. Nutrient contributions to European Food and Safety Authority (EFSA) dietary reference intakes per 250 mL serving of soup ranged from 11–45% for fiber; 3–23% for iron, magnesium, and zinc; 8–22% for potassium; 11–15% for vitamin A; 2–17% for B-vitamins; and 2–15% for vitamin K. The nutrient density scores of dry vegetable soups were in the same order of those of home-made and other soups. These data indicate that dry vegetable soups, like home-made soups, can deliver a significant part of recommended daily nutrient and vegetable intake.
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Rybachenko, Maksym, Hanna Berezova, Volodymyr Polovyk, and Iryna Koretska. "Quality of Vegetable Puree Soups with Protein-containing Raw Materials." Restaurant and hotel consulting. Innovations 5, no. 2 (December 27, 2022): 303–15. http://dx.doi.org/10.31866/2616-7468.5.2.2022.270120.
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Topicality. Soups are an integral part of a person’s daily diet. Therefore, they are a required menu component of most public catering establishments. Nowadays, there are approximately 150 types of soups in the world, which are divided into more than 1000 types, each having several variations. Soups are nutritious, but, at the same time, they are light. Soups are absorbed fast, they warm well, and help to improve digestion. Compared to frying, boiling vegetables, mushrooms, meat and poultry, much more nutrients are preserved in soups. In addition, soups are usually lower in calories than full-fledged second courses. Still, at the same time, they are not inferior to them in terms of nutrients.
The aim of the study is to research the quality indicators of soups with the use of beans, namely physico-chemical, organoleptic and biological. Comparison and evaluation of experimental samples (soups with the use of soy, lentil and beans) has been conducted.
When writing this article, the following research methods have been used: standard methods of organoleptic profile analysis, calculation, mathematical and statistical methods.
Results. Recipes of soups have been substantiated and elaborated, their organoleptic evaluation and physico-chemical quality indicators have been studied. The analysis of the chemical composition and energy value of soups has been made. The indicators of carbohydrate load and amino acid content of soups have been calculated. The exponents of soup biological value have been given.
Conclusions and suggestions. This research allows to found the methods of chemical composition and organoleptic indicators improvement for pureed soups with beans use.
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Zandstra, Elizabeth H., Astrid A. Willems, and René Lion. "Making salt-reduced products more appealing to consumers: impact of front-of-pack messages on liking and table salt use over time." Public Health Nutrition 21, no. 15 (August 1, 2018): 2762–72. http://dx.doi.org/10.1017/s1368980018001714.
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AbstractObjectiveThe current study investigated the impact of different front-of-pack messages on liking, salt perception and table salt use of salt-reduced soups over repeated consumption.DesignIn a between-subjects design, participants consumed a chicken noodle soup five times over 3 weeks. Participants were assigned to one of five experimental conditions and were categorized into three ‘Interest in Salt Reduction’ groups based on their self-reported interest in salt reduction. They consumed a regular-salt soup or a 30 % salt-reduced soup, either with or without a front-of-pack message (nutritional, sensory or social based). Liking, salt perception and table salt use were measured at each consumption.SettingCentral location test.SubjectsBritish consumers (n 493) aged 24–65 years.ResultsThe soups remained stable in liking over repeated consumption, with no significant differences between the experimental conditions. However, liking did differ among the different Interest in Salt Reduction groups: the ‘not aware, no action’ group liked salt-reduced soups with a nutritional message the most, whereas the ‘aware and action’ group liked salt-reduced soups with a social message the most. There was no change in the amount of table salt added as people got more familiar with the salt-reduced soups, suggesting a strong role for habit in table salt use.ConclusionsIt mattered whether consumers were thinking about reducing their salt intake or not: a communication message tailored to a country’s interest in reducing salt is recommended to motivate consumers to lower their salt intake.
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Kalsoom, Kalsoom, Muhammad Hamayun, Muhammad Aaqil Khan, Yong-Sung Park, Il-Doo Kim, Dong-Hyun Shin, and Amjad Iqbal. "Physicochemical Properties and Antioxidant Potential of Tateishi Kazu Vegetable Soup." Journal of Food Quality 2021 (August 20, 2021): 1–10. http://dx.doi.org/10.1155/2021/8194219.
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Many industrialized areas of the world demand for the nutraceuticals due to rapidly growing health risks linked with higher consumption of processed foods. Tateishi Kazu vegetable soup or miracle soup is widely consumed around the world because of its nutraceutical properties. In the current research, the Tateishi Kazu vegetable soup was made from both organic and nonorganic sources, such as carrot, burdock root, shiitake mushroom, daikon radish, and radish leaves. We analyzed colour, antioxidant properties, cell viability, and mineral and free amino acid contents of both soups. The L ∗ a ∗ b and pH values revealed no drastic changes in the colour of the organic soup stored for 96 hours. The essential amino acids were present in higher amounts in an organic soup compared to the nonorganic soup. Similarly, the total mineral contents of the organic soup were higher than the nonorganic soup; however, potassium was the major mineral in both soups. Higher phenolic contents with elevated 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide dismutase (SOD) activity were noticed in organic soup. Moreover, both soups showed considerable reduction in cell viability of HepG2 cells tested through the MTT assay. From the present study, we concluded that the organic Tateishi Kazu vegetable soup can be of great importance to food industry due to the presence of viable nutrients and pharmacological properties.
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Los, Paulo Ricardo, Deise Rosana Silva Simões, Roberta de Souza Leone, Beatriz Cervejeira Bolanho, Taís Cardoso, and Eliane Dalva Godoy Danesi. "Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup." Pesquisa Agropecuária Brasileira 53, no. 11 (November 2018): 1259–67. http://dx.doi.org/10.1590/s0100-204x2018001100008.
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Abstract: The objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard, PPB flour, PPB flour and S. platensis, and PPB flour and spinach. The samples were analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, and microbiological parameters. The sensory characterization was performed by the check-all-that-apply method. The soups containing spinach or S. platensis presented the highest protein contents of 3.3 and 4.6 g 100 g-1, respectively. The soups formulated with the microalgae S. platensis showed higher contents of fibers, lipids, and antioxidants. Changes were observed in the color and viscosity of the soups. The standard dehydrated soup was characterized as shiny, creamy, with seasoning flavor and fragments, and a pale-yellow color; the formulation with spinach, as grainy, with an herb odor and flavor, seasoning fragments, and a dark-green color; and with S. platensis, with herb flavor, seasoning fragments, and a dark-green color. The developed formulations are within the microbiological standards for food established by the Brazilian legislation. The sensory analysis revealed a new market niche, and the soups containing PPB and S. platensis showed good acceptability. Peach palm flour, Spirulina platensis, and spinach are alternatives for the nutritional enrichment of dehydrated soups with high protein, ash, fiber, and antioxidant contents.
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Alberghini, Giulia, Alessandro Fabbian, Marcello Ferioli, Riccardo Miotti Scapin, Paolo Catellani, and Valerio Giaccone. "The Growth Potential of Bacillus cereus in Ready-to-Reheat Vegetable Soups." Hygiene 3, no. 3 (September 19, 2023): 339–50. http://dx.doi.org/10.3390/hygiene3030025.
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Bacillus cereus (hereafter, B. cereus) poisoning often arises from the consumption of Ready-To-Reheat vegetable soups in which an intensive growth of the vegetative cells of B. cereus take place. The market for these soups is increasing significantly worldwide. For the producer it is important to determine if soups can promote the growth of B. cereus, by calculating its growth potential. We can achieve this goal by carrying out an efficient challenge test. In our study we have designed and performed a challenge test in three batches of an emmer (Triticum monococcum) and vegetable soup that undergo a second pasteurization treatment after packaging. We found out that under refrigeration conditions B. cereus is unable to multiply in the soup, instead, under conditions of thermal abuse, B. cereus can grow during 90 days of shelf life with a growth potential of 0.82 logarithms. It is essential to keep the entire production phase under control using effective GMP (Good Manufacturing Practices) and GHP (Good Hygiene Practices) measures, to ensure that the freshly produced soups contain low loads of the spores of B. cereus. In this way, the vegetative cells born from the germination of the spores cannot reach the infectious dose necessary to induce the food poisoning.
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Liem, Djin Gie, Fatemeh Miremadi, Elizabeth H. Zandstra, and Russell SJ Keast. "Health labelling can influence taste perception and use of table salt for reduced-sodium products." Public Health Nutrition 15, no. 12 (March 8, 2012): 2340–47. http://dx.doi.org/10.1017/s136898001200064x.
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AbstractObjectiveTo investigate the effect of front-of-pack labels on taste perception and use of table salt for currently available and sodium-reduced soups.DesignWithin-subject design.SettingSensory laboratory.SubjectsParticipants (n 50, mean age 34·8 (sd 13·6) years) were randomly served nine soups (250 ml each) across 3 d. Servings differed in: (i) health label (i.e. no health label, reduced-salt label or Heart Foundation Tick); and (ii) sodium reduction (no reduction – benchmark, 15 % less sodium or 30 % less sodium). Before tasting, participants rated their expected salt intensity and liking. After tasting, participants rated their perceived salt intensity and liking, after which they could add salt to the soup to make it more palatable.ResultsReduced-salt labels generated a negative taste expectation and actual taste experience in terms of liking (P < 0·05) and perceived saltiness (P < 0·05). Perceived saltiness of sodium-reduced soups decreased more (P < 0·05), and consumers added more salt (P < 0·05), when soups carried the reduced-salt label. The tick logo and soups without health labels had no such influence on taste perception.ConclusionsEmphasizing salt reduction by means of a front-of-pack label can have a negative effect on taste perception and salt use, especially when consumers are able to taste differences between their regular soup and the sodium-reduced soup. Overall health logos which do not emphasize the reduction in salt are less likely to affect perceived salt intensity and therefore are viable solutions to indicate the healthiness of sodium-reduced products.
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SC, Onuoha. "Management of Post-Prandial Blood Glucose Level Using Some Common Nigerian Thickeners." Food Science and Nutrition 8, no. 1 (May 20, 2022): 1–6. http://dx.doi.org/10.24966/fsn-1076/100127.
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Bolborici, Ana-Maria, Mirabela Ioana Lupu, Daniela Sorea, and Ioana Anisa Atudorei. "Gastronomic Heritage of Făgăraș Land: A Worthwhile Sustainable Resource." Sustainability 14, no. 3 (January 21, 2022): 1199. http://dx.doi.org/10.3390/su14031199.
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The present study highlights the value of gastronomy and culinary practices in Făgăraș County as a dimension of the Intangible Cultural Heritage that can contribute to the sustainable development of the area. The field research carried out within an interdisciplinary project of the Transilvania University of Brașov pointed out the importance of the different “ciorbe” (sour soups) in the local gastronomy of Făgăraș County. Our groundwork found some traditional local soups and soup recipes. Starting from these results, the study stresses the opportunity to exploit this heritage resource through social entrepreneurship. To uphold this perspective, our study highlights that soups and sour soups are prepared with local ingredients, that women in the area are experienced and have the willingness to cook together. The tourist specificity of the area favors the creation of a local network between entrepreneurs from all over the country. The main contribution of the study derives from the fact that it presents arguments that show the generosity of gastronomy and culinary practices as a heritage resource, illustrating that a popular culinary product can grow and become a local brand.
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ST, El-Hadidie. "The Nutritional Value of Improving Dried Lentil Soup." Food Science & Nutrition Technology 4, no. 5 (September 19, 2019): 1–14. http://dx.doi.org/10.23880/fsnt-16000192.
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The main objective of this investigation is to prepare a quick and high quality lentil soup characterized with nutritional value in the form of powder from formulated dried soups. Dried soup mixtures formulated by lentil, mushroom, egg powder and dried sweet whey at different ratio. Three formulas were prepared and compared with lentil soup only for organoleptic properties, color, rehydration ratio, proximate analysis and energy, total phenolic compounds, antioxidant activity, amino acids profile and water activity during storage at room temperature. The organoleptic evaluation of different dried soup mixtures showed that the control lentil soup (M1) recorded the highest score (46.05) followed by died whey soup (M4) (45.05). Color measurements indicated significantly increases in lightness, redness and yellowness values. The M4, M2and M3 formulas, recorded the highest value respectively. The rehydration ratio resulted in significant increase for control, and those containing mushroom and egg powder (M1, M2, and M3), main while the presence of dried whey showed significant decrease. The chemical composition indicated that the M3 formula had the highest protein content followed by M2 and M4 compared with control. Fat and fiber content in the different soup mixtures had no significant differences as well as total carbohydrates which had the highest values in M4 followed M1, M2 and M3, respectively. The obtained results revealed that different dried lentil soup mixtures may contain a sufficient amount of minerals (Fe, Zn, Ca, and Se) to cover the human mineral requirements and also a good source of phenolic acids and antioxidant activity. The major essential amino acid in the different mixtures (M2,M3 and M4) soups was leucine which found in high amounts followed by lysine and valine compared to the control (M1) .The major non- essential amino acids were glutamic, aspartic and arginine acids followed by serine, alanine and proline which were nearly, similar all different soups mixtures. The water activity of different soups mixes increased with progressive the storage period with the type of packaging materials. The overall increase was laid safe limits was aw=o.6. From the obviously results it could be recommended that the lentil, mushroom, egg and whey powders could be a common new and successful ingredient to use in preparing a novel generation of healthy food products. The formulas from these ingredients increased the nutritional value, antioxidant activity and the amino acids. Finally, high quality and nutritional properties of different lentil soups mixtures were in order of M3 M2 and M4, comparable by M1 as a control.
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Galan, Renault, Aissa, Ait Adad, Rahim, Potier de Courcy, and Hercberg. "Relationship Between Soup Consumption, Folate, Beta-Carotene, and Vitamin C Status in a French Adult Population." International Journal for Vitamin and Nutrition Research 73, no. 5 (October 1, 2003): 315–21. http://dx.doi.org/10.1024/0300-9831.73.5.315.
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The relationship between soup consumption and folic acid, beta-carotene, and vitamin E and C status was assessed in adults who regularly consumed soup compared to those who did not or who were occasional eaters. Data were obtained for 2114 men and 2874 women living in France and participating in the SU.VI.MAX cohort, who reported twelve 24-hour dietary records during a two-year follow-up period. Six-point-seven percent of women and 8.7% of men were heavy consumers of soup (i.e., they consumed soup from 9–12 days out of 12 days). Respectively, 46 and 42.5% were regular soup consumers (3–8 days out of 12), and 47.3 and 48.8% were occasional or non-soup consumers (0–2 days or less out of 12). Total energy intake did not differ between soup consumers and non-consumers. In both genders, heavy consumers of soups had significantly higher intakes of carbohydrates and lower lipid intakes. Heavy consumers of soup had higher dietary intakes of folates, beta-carotene, vitamin C and, in men, of vitamin E. In heavy consumers, soups contributed 12.5% of total dietary intake of beta-carotene in men and 13% in women. For vitamin C, vitamin E, and folates, soups contributed to 4–5% of total vitamin intake. In heavy soup consumers, mean serum vitamin C levels were higher, but not significantly, than in occasional or non-soup consumers. This trend was also observed for red blood cell folate in women only. The present data suggest that consumption of soup may be beneficial in promotional programs to increase vegetable consumption, and may contribute to a balanced diet and a healthy nutritional status, and especially vitamin status, in the overall population.
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Mberekpe, Priscilla B., and Chinyere A. Igbo. "Nutrient Analysis of Two Lesser-Known Indigenous Vegetables (Cocoyam and Sweet Potato Leaves) in Melon Soups." International Journal of Home Economics, Hospitality and Allied Research 1, no. 2 (December 27, 2022): 339–51. http://dx.doi.org/10.57012/ijhhr.v1n2.017.
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The study investigated the nutrient composition of two lesser-known indigenous vegetables (cocoyam and sweet potato leaves) in melon soups. The study was conducted to identify proximate composition in three types of melon soups. The instrument adopted for the study was laboratory analysis of food nutrients by four food Technologists using official methods of Association of Official Analytical Chemists. The data for food nutrients were collected in triplicate from the melon soups in the food analysis laboratory, raw triplicate values of each food nutrients in the soups were collected and analyzed using ± SD and ANOVA statistics to test the hypotheses 1 – 2. The findings revealed that cocoyam and sweet potato leaves melon soups are as rich as fluted pumpkin leaf melon soup in proximate nutrients, such as protein in cocoyam and sweet potato leaves had (9.81: 8.90 while fluted pumpkin had 9.58), moisture (65.02: 64.74 while fluted pumpkin had 65.17); fats (7.75: 10.65 while fluted pumpkin 10.45), carbohydrate (12.68: 8.30 fluted pumpkin 7.87), fibre (3.78: 7.19 while fluted pumpkin had 5.49), and ash (0.95: 0.95 and fluted pumpkin 1.44). The study showed that there were significant differences between the mean values of the nutrients in the proximate analysis. Therefore, the consumption of cocoyam and sweet potato leaves should be encouraged by all families in the country. Cocoyam and sweet potato leaves should be sold in the open markets same way the popular vegetables are sold such as fluted pumpkin (Ugu) leaf.
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Okpabi, Saturday, Uche Joy Nzube, Robert Chioma Lilia, and Prof K. H. Ogbonda. "Detoxification of Bacterial Toxins in Soured Soups Using the Extract of Aidan Tree (Tetrapleura Tetraptera L.) Fruit." International Journal of Agriculture and Animal Production, no. 42 (February 17, 2024): 35–45. http://dx.doi.org/10.55529/ijaap.42.35.45.
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The study evaluated the use of Tetrapleura tetraptera fruit extract to detoxify bacterial toxins in soured soups. Tetrapleura tetraptera fruit extracts were prepared and analyzed for phytochemicals. Three different types of soured soups (egusi, ogbono, and Abua native soup) were used. The soups were prepared and left for 24 hours at room temperature to sour. The pour-plate method and streaking techniques were used to isolate and identify the bacteria. The lateral flow assay device, Biothreat Alert test strip, and enzyme immunoassay kits were used to detect the bacterial toxins, while the extracts were used to test the detoxifying effectiveness of the bacterial toxins. The results showed that Lactobacillus sp, Bifidobacterium sp, Streptococcus sp, Pediococcus sp, Leuconostoc sp Bacillus cereus, Clostridium perfringens, Campylobacter jejuni, Vibrio parahaemolyticus, Yersinia enterocolitica, Salmonella sp, Shigella sp, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes were associated with the soured soups; alkaloids, cardiac glycosides, flavonoids, phenols, saponins, steroids, tannins, and terpenoids were present. The quantity of saponin (5.670±0.15), steroid (4.102±0.13), terpenoid (3.194±0.03), and alkaloid (0.596± 0.01) were very high in concentrations; phenol (0.373±0.02) and tannin (0.366±0.02) were present in moderately high concentrations, while cardiac glycoside (0.007± 0.00) and flavonoid (0.073±0.00) were present in low concentrations. The toxins detected in the soured soups included Bacillus cereus and Staphylococcus aureus exotoxins. Therefore, it is concluded that the extract of Tetrapleura tetraptera has no detoxifying effect on the stability of the bacterial toxins and should, therefore, be discouraged.
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Zhang, Gaonan, Shujian Zheng, Yuqi Feng, Guo Shen, Shanbai Xiong, and Hongying Du. "Changes in Nutrient Profile and Antioxidant Activities of Different Fish Soups, Before and After Simulated Gastrointestinal Digestion." Molecules 23, no. 8 (August 6, 2018): 1965. http://dx.doi.org/10.3390/molecules23081965.
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Different kinds of freshwater fish soups show a diverse range of health functions, due to their different nutritional substances and corresponding bioactivities. In the current study, in order to learn the theoretical basis of the potential role fish soup plays in diet therapy functions, the changes of nutrient profiles and antioxidant activities in crucian carp soup and snakehead soup (before and after simulated gastrointestinal digestion) were investigated, such as chemical composition, free amino acids, mineral and fatty acid contents, DPPH radical scavenging activity, ferrous ion chelating activity, hydroxyl radical-scavenging activity and the reducing power effect. Results show that the content of mineral elements in snakehead fish soup was significantly higher than that of crucian carp soup, especially for the contents of Ca, Zn, Fe. The content of total amino acid (TAA) of crucian carp soup (82.51 mg/100 mL) was much higher than that of snakehead fish soup (47.54 mg/100 mL) (p < 0.05). Furthermore, the antioxidant capacity of crucian carp soup was stronger than that of snakehead soup. The intensive profiles of nutritional composition and antioxidant activities of these two kinds of fish soups were expected to partly provide the theoretical basis of therapeutic effects.
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Laplamool, Tanwarat, Suntaree Suwonsichon, Sarisuk Sittiketgorn, and Aussama Soontrunnarudrungsri. "Sensory Flavor Profile of Split Gill Mushroom (Schizophyllum commune) Extract and Its Enhancement Effect on Taste Perception in Salt Solution and Seasoned Clear Soup." Foods 12, no. 20 (October 12, 2023): 3745. http://dx.doi.org/10.3390/foods12203745.
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Edible mushroom has attracted increasing attention as a natural flavor enhancer. This research studied sensory flavor profiles and identified umami taste-related compounds in split gill mushroom extract (SGME) using descriptive analysis and chemical analysis, respectively. The effects of SGME on taste enhancement as perceived by trained descriptive panelists and general consumers were evaluated in salt solutions and clear chicken soups. The results showed that SGME had mushroom, bitter aromatic, dark brown, meaty, and musty flavor notes and salty and umami tastes. Glutamic acid, aspartic acids, adenosine 5′-monophosphate (5′-AMP), and guanosine 5′-monophosphate (5′-GMP) contributed to SGME’s umami taste. As perceived by trained panelists, saltiness enhancement caused by SGME in aqueous solutions occurred only at relatively low salt concentrations (0.3 and 0.5%), while its umami enhancement effect was more pronounced. When SGME was added into reduced-salt seasoned clear chicken soups, it helped to enhance both the salty and umami tastes of the soups. The 20–31.25% reduced-salt soups with 12.5% of SGME were rated as salty as (p > 0.05) the control soup with regular salt content as perceived by both trained panelists and general consumers. The results suggest that SGME could be used as a natural flavor enhancer in the development of reduced-salt foods.
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Saleh, Farzana, Rokeya Begum, Nilufar Nahar, Anjuman Ara Begum, Mohammed Mosihuzzaman, and Mamunar Rashid. "Determination of isoflavones from soy-milk, masoor and mung dal soups in Bangladeshi postmenopausal women." North African Journal of Food and Nutrition Research 2, no. 4 (October 2, 2018): 81–90. http://dx.doi.org/10.51745/najfnr.2.4.81-90.
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Background: Isoflavones daidzein and genistein generate estrogenic compounds in human without any side-effect. Aims: To measure the determinants of two isoflavones daidzein and genistein in Bangladeshi postmenopausal women consuming soy-milk and soups prepared from mung and masoor dal. Subjects and Methods: Sixteen healthy postmenopausal women (age, mean±SD, 52.5±5.8 years) were included. After an overnight fast, each participant was given freshly-prepared soy-milk (~350-mL) and soups subsequently. Soy-milk and soups were prepared from 100 g powders of soybeans, masoor and mung dal respectively. Blood samples (5 mL) were collected before (baseline) and at an interval of 2, 4, 6, 8, 24, 36, and 48 hours after ingestion of milk and soups. Blood samples were centrifuged at 1200 rpm and serum (~2 mL) was immediately frozen at -20°C until analysis. Isoflavones were extracted from the defrosted serum, and the sample was cleaned using solid-phase extraction (SPE C18 Cartridge). Levels of isoflavones, in the serum, were quantified using liquid chromatographic (LC)-PDA analysis. Results: The area under the curve (AUC) of serum genistein in soy-milk, masoor, and mung dal soups, was 0.82 ±0.22, 1.01 ±0.32, and 1.12 ±0.31 µg/mL respectively. A significant (P= 0.03) association was found between the Cmax of serum isoflavones genistein of soy-milk and mung dal soup. Conclusions: The findings indicate that the determinants of isoflavones was found in non-soy foods among Bangladeshi postmenopausal women. Keywords: Isoflavones, soy-milk, Masoor dal, Mung dal, determinants, Bangladeshi menopausal women.
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MBEREKPE, Priscilla. B and IGBO, Chinyere, A. "AN ANALYSIS OF MICRO-NUTRIENTS COMPOSITION OF COCOYAM (COLOCASIAE ESCULENTA) AND SWEET POTATO (IPOMOEA BATATAS L) LEAVES IN MELON SOUP." Nigeria Journal of Home Economics (ISSN: 2782-8131) 12, no. 10 (May 10, 2024): 152–61. http://dx.doi.org/10.61868/njhe.v12i10.328.
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The study ascertained the micro-nutrient composition of cocoyam and sweet potato leaves in melon soups. The study was conducted to identify vitamins and mineral composition in three types of melon soups. The instrument adopted for the study was laboratory analysis of food nutrients using official methods of Association of Official Analytical Chemists. The data for micro nutrients were collected in triplicates from the melon soups in the food analysis laboratory, raw triplicate values of each micro nutrient in the soups were collected and analyzed using ±SD and ANOVA statistics to test the hypotheses 1 – 4. The findings revealed that cocoyam and sweet potato leaves melon soups are as rich as fluted pumpkin leaf melon soup in micro nutrients, such as vitamin A (Iµ) 16.03: 16.80 while fluted pumpkin 19.88; vitamin C (mg) 26.30: 36.89 while fluted pumpkin 28.46; folic acid (mg) 33.44: 40.64 while fluted pumpkin 46.73 among others. For minerals- Na (mg) 29.80: 26.16 while fluted pumpkin 34.19; Fe (mg) 1.41: 1.60 while fluted pumpkin 1.24 K (mg) 36.08: 46.46 while fluted pumpkin 34.57; Ca (mg) 11.19: 8.10 while fluted pumpkin 5.88; Mg (mg) 4.62: 3.53 while fluted pumpkin 2.63 among others. The study also showed that there was a significant difference between the mean values of the micro-nutrients analysis. The study recommended that, the consumption of cocoyam and sweet potato leaves should be encouraged by families in the country, as well be made available in the open market same way the popular vegetables are sold such as fluted pumpkin (Ugu) leaf.
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Reeder, R. W., and F. Arshad. "Soups 2005." IEEE Security and Privacy Magazine 3, no. 5 (September 2005): 47–50. http://dx.doi.org/10.1109/msp.2005.131.
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Tsai, Janice, and Serge Egelman. "Soups 2006." IEEE Security and Privacy Magazine 4, no. 6 (November 2006): 53–55. http://dx.doi.org/10.1109/msp.2006.165.
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I, Ahaotu. "Microbiological, Nutritional and Sensory Evaluation of Ogba Instant Native ‘Ukashi’ Soup." Open Access Journal of Microbiology & Biotechnology 7, no. 1 (January 11, 2022): 1–9. http://dx.doi.org/10.23880/oajmb-16000218.
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Ogba native soup prepared using indigenous leafy vegetables is relished by the people irrespective of social status. Although native soups are popularly known to be nutritious, they are predisposed to microbial contamination that poses a threat to human health. In this study, cooked and uncooked native ‘ukashi’ soups were prepared and the samples were subjected to microbiological and proximate analysis using Standard methods. Sensory evaluation of the samples involved the use of 9 point Hedonic scale. Heterotrophic bacterial count and total fungal count of uncooked ‘ukashi’ soup (UUS) is 7.15 log10CFU/ml each, whereas no values was recorded for cooked ‘ukashi’ soup (CUS). Yeasts were found in the UUS. In the same sample, Vibrio spp., Enterobacter spp., Salmonella spp., Citrobacter spp., Klebsiella spp., and Pseudomonas aeruginosa were present while Salmonella spp. and Enterobacter spp were found in the CUS. The moisture, ash, carbohydrate, lipid, crude fibre and protein of CUS/UUS is 27.1/33.65 %, 4.60/3.85 %, 32.89/31.11 %, 19.71/15.49 %, 7.41/5.45 %, and 8.30/10.45 %, respectively. Based on the sensory evaluation report, cooked ‘ukashi’ soup is preferable than uncooked ‘ukashi’ soup.
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Gajowniczek-Ałasa, Dorota, Ewa Baranowska-Wójcik, and Dominik Szwajgier. "Vegan and Vegetarian Soups Are Excellent Sources of Cholinesterase Inhibitors." Nutrients 16, no. 13 (June 26, 2024): 2025. http://dx.doi.org/10.3390/nu16132025.
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Background: The cholinesterase theory stands as the most popular worldwide therapy for Alzheimer’s disease (AD). Given the absence of a cure for AD, a plant-based diet has been repeatedly shown as positive in the prevention of AD, including exploring ready-made products in stores and the development of new functional foods. Goal: This study compared the anti-acetyl- and butyrylcholinesterase activity of thirty-two Polish market soups and five newly formulated soups intended to be functional. Additionally, the research aimed to assess the significance of animal content, distinguishing between vegan and vegetarian options, in cholinesterase inhibition. Materials and methods: The anticholinesterase activity was investigated using a spectrophotometric method, and the inhibitory activity was expressed as % inhibition of the enzyme. The study categorized soups into three groups based on ingredients: those containing animal-derived components, vegetarian soups and vegan soups. Results: Soups exhibited varying levels of activity against acetylcholinesterase (AChE) and butyrylcholinesterase (BChE), indicating differences in their compositions. Composition appeared to be the primary factor influencing anticholinesterase activity, as soups within each group showed significant variability in activity levels. While some commercial soups demonstrated notable anticholinesterase activity, they did not surpass the effectiveness of the optimized soups developed in the laboratory. Certain ingredients were associated with higher anticholinesterase activity, such as coconut, potato, onion, garlic, parsley and various spices and herbs. Conclusions: Vegetarian and vegan soups exhibited comparable or even superior anticholinesterase activity compared to animal-derived soups, highlighting the importance of plant-based ingredients. The study underscores the need for further research to explore the mechanisms underlying the anticholinesterase activity of soups, including the impact of ingredient combinations and processing methods.
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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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Davidson, G. I., H. N. Ene-Obong, and C. E. Chinma. "Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihot esculenta) Mixed Dishes in South-Eastern Nigeria." Journal of Food Quality 2017 (2017): 1–15. http://dx.doi.org/10.1155/2017/6390592.
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Variations in nutrient composition of most commonly consumed cassava (Manihot esculenta) mixed dishes in South-eastern Nigeria were determined. Four communities were randomly selected from each of the five states in the South-east. Focus group discussions (FGD) were conducted in each of the communities to determine commonly consumed foods and variations in recipes. 24-Hour dietary recall was conducted using 50 randomly selected households in those communities. Recipes collected during the FGD were standardized, prepared, and chemically analysed using standard methods. Data were analysed using descriptive statistics. Cassava-based dishes were the most commonly consumed in South-eastern Nigeria. Ninety-two percent of the study population ate cassava either in form of “fufu” (fermented cassava meal)/garri (fermented and roasted cassava meal) with soup or as “abacha” (tapioca salad). Commonly consumed soups were melon (Citrullus vulgaris) seeds, “ora” (Pterocarpus soyauxii), and vegetable soups. Seven melon seed, six “ora,” and four vegetable soups and five “abacha” variations were identified. Except for vegetable soup, coefficient of variation for moisture was <10%, while large variations (19–71%) were observed for energy and nutrients. These variations in cassava-based dishes need to be reflected in the country-specific food composition database to enable nutrient intake assessment or provision of dietary guidance using such food composition database as a reference material to be more effective.
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Davies, Sarah M. "Soups and stews." Early Years Educator 23, no. 7 (February 2, 2022): S8—S9. http://dx.doi.org/10.12968/eyed.2022.23.7.s8.
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There is nothing like a bowl of soup or stew to warm you up on a cold day and it is even more enjoyable if you have created the dish yourself. In this article, we will explore how to create tasty and enjoyable meals from seasonal vegetables.
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Wu, Yajun, Ken Ruffley, Elliot Dhuey, Christopher M. Hadad, and Melvin A. Pascall. "Identification of Corrosive Volatile Compounds Found in the Headspace of Chicken Noodle Soup Retorted in Metal Cans." International Journal of Food Science 2023 (August 17, 2023): 1–16. http://dx.doi.org/10.1155/2023/9662709.
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This study investigated the development of volatile compounds in the headspace of canned chicken noodle soup (and sought to develop appropriate testing methods). The primary objective of this study was to identify compounds in the soup that were responsible for the initiation of the corrosion in the cans. The long-term goal of these studies is to develop an efficient method to investigate how headspace volatile compounds in foods could cause corrosion defects in metal cans and how these could be corrected without undermining the quality and safety of the food. To determine and to evaluate the volatile compounds in the canned soups, selected ion flow tube–mass spectrometry (SIFT-MS) was used. The coatings of the tested cans were carefully stripped off and analyzed using this SIFT-MS method. High levels of sulfur-containing volatile compounds and organic acids were detected in both the soups and the coatings. It was concluded that during the retorting of the sealed cans filled with chicken soup, sulfur-containing volatile compounds formed and entered the headspace of the tested cans and interacted with the coating, leading to the formation of blackened stains.
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Ren, Mengting, Tao Yin, Juan You, Ru Liu, Qilin Huang, and Shanbai Xiong. "Comparative Study of the Nutritional Composition and Antioxidant Ability of Soups Made from Wild and Farmed Snakehead Fish (Channa Argus)." Foods 11, no. 20 (October 21, 2022): 3294. http://dx.doi.org/10.3390/foods11203294.
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In recent years, fish soup has become an important product for commercial processing of fish due to its health effects. In this study, nutritional composition and antioxidant ability of soups prepared from farmed and wild snakehead fish were analyzed (hereafter FS and WS soup, respectively). For the FS soup, the proximate composition of protein, fat, ash, free amino acids, and soluble peptides were 2.55%, 0.89%, 0.92%, 0.47%, and 0.62%, respectively. The total amino acid was 390.11 mg/ g, and the proportion of essential amino acid was 27.59%. The total fatty acid was 13.64 g/100 g, of which monounsaturated fatty acid was 5.78 g/100 g, n-6 polyunsaturated fatty acid 3.50 g/100 g, and n-3 polyunsaturated fatty acid 0.41 g/100 g, respectively. The contents of Zn and Ca were 9.04 mg/ kg and 1.13 mg/ g, respectively. The DPPH radical-scavenging ability, Fe2+ chelating ability, and hydroxyl radical-scavenging ability was 57.89%, 21.21%, and 25.61%, respectively. Overall, there was no obvious difference in the nutritional composition and antioxidant activity between the FS and WS soups. The protein content (1.90%) of the WS soup was relatively lower, but the total fatty acid (16.22 g/100 g), MUFA (7.17 g/100 g), and Zn (12.57 mg/ kg) contents were significantly higher.
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Akgün, Banu, Seda Genc, Qiaofen Cheng, and Özlem Isik. "Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids." Czech Journal of Food Sciences 37, No. 2 (May 10, 2019): 93–98. http://dx.doi.org/10.17221/140/2018-cjfs.
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Five different salt mixtures were prepared for the aim of lowering the sodium content of tomato soup and effects of using these mixtures on sensory, rheological, microbiological and physico-chemical properties of the final products were evaluated. The results showed that the use of salt substitutes did not affect flow behaviour of soup samples. Sensory profiling revealed that any group could not manage to reach the same saltiness level with the regular salt tomato soup (reference); nevertheless, tomato soups with salt formulation D (60% NaCl, 28% KCl, 6% l-lysine hydrochloride and 6% l-glutamic acid) and E (60% NaCl, 28% KCl and 12% l-glutamic acid) had the most similar sensory evaluation with the reference. No differences were observed among groups in terms of a<sub>w</sub> (P > 0.05). On the other hand, the lowest average pH value and the highest aerobic mesophilic counts (87 CFU/g) were observed in the soup with salt formulation E (P < 0.05). The findings suggest that the partial replacement of 40% sodium chloride (NaCl) by 28% potassium chloride (KCl), 6% l-lysine hydrochloride and 6% l-glutamic acid (salt formulation D) seems an alternative approach for reducing the sodium content of tomato soups although it may cause a bit decrease in saltiness and an increase in the number of aerobic mesophilic bacteria (68 CFU/g).
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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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S Rameshkumar, T Deepika, and M Nasrin. "DEVELOPMENT OF PROTEIN ENRICHED SOUP POWDER BY USING PRAWN AND SHRIMP." international journal of engineering technology and management sciences 6, no. 6 (November 28, 2022): 196–202. http://dx.doi.org/10.46647/ijetms.2022.v06i06.030.
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Protein is a macronutrient that is essential for building muscle mass. Prawn and shrimp is a good source of nutrients. Instant soup is a type of soup designed for fast and simple Preparation. Some are home made, and some are mass produced on an industrial scale and treated in various ways to preserve them. A wide variety of types, styles and flavors of instant Soups exist. Commercial instant soups are usually dried or dehydrated, canned, or treated by freezing. Dried prawn and shrimp is extremely high in protein, up to 93% of calories. Seafood is an excellent Source of protein because it’s usually low in fat. Prawn and shrimp are good sources of dietary protein while also supplying essential minerals and heart-healthy omega-3 fatty acids. Protein enriched instant soup is done by prawn and shrimp and dehydrated vegetables. Prawn and Shrimp were subjected to tray drying and grinding. The observed high protein content in product will find promising application in food products. Powder from both Prawn and shrimp varieties were analyzed for proximate Analysis, powder properties and nutritional content. The protein content is observed to be high in the prawn and shrimp powder compared to raw prawn and shrimp. Nutritional parameters analyzed were Protein, Total fat, Carbohydrates, Minerals and Heavy metals. Prawn and shrimp powder had significantly higher protein content apart from other parameters. This finds scope in designing high.Soup mix was Formulated and optimized by RSM software. Analyses were done to the soup mix.
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Wagda, Marin. "Soups, puddings and pies." Hommes et Migrations 1223, no. 1 (2000): 125–30. http://dx.doi.org/10.3406/homig.2000.3472.
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ROSNER, DAVID. "Stewing Over Chemical Soups." Milbank Quarterly 95, no. 4 (December 2017): 714–17. http://dx.doi.org/10.1111/1468-0009.12294.
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Borck, Cornelius. "Soups and Sparks Revisited." Nuncius 32, no. 2 (2017): 286–329. http://dx.doi.org/10.1163/18253911-03202003.
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In the famous debate whether neurons communicate via chemical mediators or electrical signals, Henry Dale and Otto Loewi mounted powerful evidence on the mediation of nervous activity by chemical transmitters, while John Eccles led the campaign for the electrophysiologists. Eventually, Eccles converted to chemical transmission, when he identified excitatory and inhibitory postsynaptic potentials initiated by the release of chemical neurotransmitters in the synaptic cleft. This well-known episode from the history of neurophysiology counts as a rare instance of philosophy of science advancing scientific research, because the philosopher Karl Popper had encouraged Eccles to theorize an experiment proving the falsity of his own interpretation – according to Popper’s philosophy of science progressing by falsification. The paper shows how Eccles’ intellectual mobilization was grounded in a series of geographical moves, technological adaptations and re-arrangements of his group. This massive travel of people, ideas, instruments, and techniques mediated between the contradictory views, long before Popper kindled Eccles to reflect about the conflicting paradigms and the new theorizing did hardly change his experimental practice. Popper’s immediate effect was a critical and reflexive distance that enabled Eccles to present his evidence more persuasively, as can be shown from archival sources. The exchanges between Eccles and Popper thus shaped the philosophy of falsification to a powerful strategy for writing science.
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Ekmekcioglu, Cem, Julia Maedge, Linda Lam, Gerhard Blasche, Soheila Shakeri-Leidenmühler, Michael Kundi, Bernhard Ludvik, et al. "Salt taste after bariatric surgery and weight loss in obese persons." PeerJ 4 (June 9, 2016): e2086. http://dx.doi.org/10.7717/peerj.2086.
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Background.Little is known about the perception of salty taste in obese patients, especially after bariatric surgery. Therefore, the aim of this study was to analyse possible differences in salt detection thresholds and preferences for foods differing in salt content in obese persons before and after bariatric surgery with weight loss compared to non-obese individuals.Methods.Sodium chloride detection thresholds and liking for cream soups with different salt concentrations were studied with established tests. Moreover, a brief salt food questionnaire was assessed to identify the usage and awareness of salt in food.Results.The results showed similar mean sodium chloride detection thresholds between non-obese and obese participants. After bariatric surgery a non-significant increase in the salt detection threshold was observed in the obese patients (mean ± SD: 0.44 ± 0.24 g NaCl/L before OP vs. 0.64 ± 0.47 g NaCl/L after OP,p= 0.069). Cream soup liking between controls and obese patients were not significantly different. However, significant sex specific differences were detected with the tested women not liking the soups (p< 0.001). Results from the food questionnaire were similar between the groups.Conclusion.No differences between non-obese persons and obese patients were regarding. However, due to highly significant differences in soup liking, sex should be taken into consideration when conducting similar sensory studies.
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Akusu, Monday O., and David B. Kiin-Kabari. "Comparative Studies on the Physicochemical and Sensory Properties of Watermelon (Citrullus lanatus) and Melon (Citrullus vulgaris) Seed Flours Used in “EGUSI” Soup Preparation." Journal of Food Research 4, no. 5 (June 12, 2015): 1. http://dx.doi.org/10.5539/jfr.v4n5p1.
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<p>A comparative study on the physicochemical and sensory properties of watermelon (<em>Citrullus lanatus</em>) and melon (<em>Citrullus vulgaris</em>)<em> </em>seed flours in food preparation were investigated. A composite flour containing equal parts of watermelon seed flour and melon seed flour were prepared. Egusi soups were prepared from the melon seed flour; watermelon seed flour and a combination of the two flours in equal proportions. Sensory properties of the three soups were evaluated. The results of the investigation showed that the equal proportions of watermelon/melon seed flours had higher crude protein of 27.73% and crude fat of 47.85% than the water melon seed and melon seed flours. There was no significant difference (P>0.05) in water absorption, foam capacity, viscosity and least gelation properties of the melon seed flour compared to the 50:50 flour sample. The sensory properties showed no significant difference (P>0.05) in appearance, taste, thickness and overall acceptability of egusi soup from melon seed flour and 50:50 flour sample. Therefore watermelon seed flour can be used to replace 50% melon seed flour in the preparation of egusi soup</p>
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CAO, XU-LIANG, JEANNETTE CORRIVEAU, and SVETLANA POPOVIC. "Bisphenol A in Canned Food Products from Canadian Markets." Journal of Food Protection 73, no. 6 (June 1, 2010): 1085–89. http://dx.doi.org/10.4315/0362-028x-73.6.1085.
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A method based on solid phase extraction followed by derivatization and gas chromatography–mass spectrometry analysis was validated for the determination of bisphenol A (BPA) in canned food products. This method was used to analyze 78 canned food products for BPA. Concentrations of BPA in canned food products differed considerably among food types, but all were below the specific migration limit of 0.6 mg/kg set by the European Commission Directive for BPA in food or food simulants. Canned tuna products had the highest BPA concentrations in general, with mean and maximum values of 137 and 534 ng/g, respectively. BPA concentrations in the condensed soup products were considerably higher than those in the ready-to-serve soup products, with mean and maximum values of 105 and 189 ng/g, respectively, for the condensed soups and 15 and 34 ng/g, respectively, for the ready-to-serve soups. BPA concentrations in canned vegetable products were relatively low; about 60% of the products had BPA concentrations of less than 10 ng/g. Canned tomato paste products had lower BPA concentrations than did canned pure tomato products. The mean and maximum BPA concentrations were 1.1 and 2.1 ng/g, respectively, for tomato paste products and 9.3 and 23 ng/g, respectively, for the pure tomato products.
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Allen, J. E., Beleya, E. A., and Eze, N. M. "EFFECT OF PROCESSING METHODS ON THE NUTRIENT COMPOSITION OF COCOYAM VARIETIES (XANTHOSOMA SAGITTIFOLIUM, COLOCASIA ESCULENTA AND COLOCOSIA ANTIGUORUM) AND SENSORY PROPERTIES OF THEIR SOUPS." Nigeria Journal of Home Economics (ISSN: 2782-8131) 10, no. 7 (June 30, 2022): 254–61. http://dx.doi.org/10.61868/njhe.v10i7.149.
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The purpose of the study was to explore the effect of different processing procedures on the nutrient contentof three different cocoyam varieties (Xanthosoma sagittifolium, Colocasia esculenta and Colocosiaantiguorum) as well as the sensory qualities of their respective soups. The different varieties of Cocoyamwere processed into flour, made into paste and formed into dough before analyzed for proximate and mineralcontent according to conventional procedures. Soups were also prepared using the flour, paste and doughfrom the different cocoyam varieties. The soups were evaluated for their organoleptic qualities. The datagenerated were subjected to analysis of variance and Turkey’s test was used to differentiate between themeans. The result showed that moisture ranged from 6.17 to 8.00 percent, ash was between 0.59 and 5.73percent, protein content was between 0.25 and 4.25 percent, fat was between 0.26 and 1.39 percent, crudefibre was between 2.65 and 14.70 percent and carbohydrate ranged between 15.83 and 74.02 percent. Therewas a statistically significant difference (p < 0.05) in the proximate composition of the samples based onvariety and processing techniques. The potassium content ranged from 5467 to 7961 mg/100g, calcium wasbetween 15.00 and 64.00 mg/100g while iron was between 10.50 and 47.90 mg/100g. The sensory qualitiesof the soups revealed that colour ranged from 4.00 to 7.50, taste ranged from 4.60 to 7.75, thickness wasbetween 3.15 and 6.85, flavour ranged from 4.35 to 7.00 overall acceptability ranged from 4.60 to 7.05. Thesoups thickened with Colocasia antiguorum dough had the highest rating for its thickness while soupthickened with Colocasia esculenta dough had the highest mean rating colour, taste, flavour and overallacceptability and was the sample that was most preferred. There was no discernible difference in theacceptability of the soups prepared using dough made from the three varieties of cocoyam. Based on thefindings of the study, dough from Colocasia esculenta can be used to thicken soups.
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Popova, Elena Vasilyevna. "“GRANNY‘S PASTA”: NAMES, TECHNOLOGIES AND SYMBOLISM OF PASTA PRODUCTS FOR SOUPS IN UDMURT AND BESERMAN FOLK CUISINE." Yearbook of Finno-Ugric Studies 15, no. 1 (April 2, 2021): 157–71. http://dx.doi.org/10.35634/2224-9443-2021-15-1-157-171.
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The article deals with different types of pasta products for soups in traditional Udmurt and Beserman cuisine, their local names, composition, cooking technologies, and area of distribution. Soups with pieces of yeast dough or fresh dough are included in the menu of national cuisine and have an important symbolic place in food identity. Such soups were prepared as an everyday dish, or as a ritual dish with sacrificial animal (poultry) meat; some types of dishes are preserved in the wedding ritual of the Southern Udmurts. Soups with slices of dough are more common in presentations and master classes of Beserman and Udmurt food traditions. In traditional cuisine flour of spelt , buckwheat, peas, oats, rye, wheat and mixtures of different kinds of flour were used. In modern cuisine, they are mainly made of wheat flour. Today traditional pasta products are often replaced by industrial ones like macaroni, noodles and spaghetti, but some traditional pasta products are still popular. The research is based on written sources, dictionaries, folklore texts, description of local cuisine and the author’s field materials.
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Choy, Christina Pei Pei, and Benjamin J. Wainwright. "What Is in Your Shark Fin Soup? Probably an Endangered Shark Species and a Bit of Mercury." Animals 12, no. 7 (March 22, 2022): 802. http://dx.doi.org/10.3390/ani12070802.
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Shark fin soup, consumed by Asian communities throughout the world, is one of the principal drivers of the demand of shark fins. This near USD 1 billion global industry has contributed to a shark population declines of up to 70%. In an effort to arrest these declines, the trade in several species of sharks is regulated under the auspices of the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES). Despite this legal framework, the dried fins of trade-regulated sharks are frequently sold in markets and consumed in shark fin soup. Shark fins found in soups break down into a fibrous mass of ceratotrichia, meaning that identifying the species of sharks in the soup becomes impossible by visual methods. In this paper, we use DNA barcoding to identify the species of sharks found in bowls of shark fin soup collected in Singapore. The most common species identified in our samples was the blue shark (Prionace glauca), a species listed as Near Threatened on the International Union for Conservation of Nature (IUCN) Red List with a decreasing population, on which scientific data suggests catch limits should be imposed. We identified four other shark species that are listed on CITES Appendix II, and in total ten species that are assessed as Critically Endangered, Endangered or Vulnerable under the IUCN Red List of Threatened Species. Globally, the blue shark has been shown to contain levels of mercury that frequently exceed safe dose limits. Given the prevalence of this species in the examined soups and the global nature of the fin trade, it is extremely likely that consumers of shark fin soup will be exposed to unsafe levels of this neurotoxin.
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Rang, H. P. "The soups and the sparks." Brain 130, no. 1 (November 21, 2006): 299–302. http://dx.doi.org/10.1093/brain/awl350.
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Kwak, Jung-Hyun, Chang-Soo Eun, Dong-Soo Han, Yong-Sung Kim, Kyu-Sang Song, Bo-Youl Choi, and Hyun-Ja Kim. "Gastric Cancer and the Daily Intake of the Major Dish Groups Contributing to Sodium Intake: A Case-Control Study in Korea." Nutrients 13, no. 4 (April 19, 2021): 1365. http://dx.doi.org/10.3390/nu13041365.
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Studies on the association between gastric cancer (GC) and the intake of soup-based dish groups (noodles and dumplings, soups, and stews), which are sodium-contributing foods, in Korea are insufficient, and the results of studies on the intake of pickled vegetables such as kimchi are inconsistent. This study aimed to determine the association between the incidence of GC and the daily intake of high-sodium dish groups (noodles and dumplings, soups, stews, and pickled vegetables) and whether these associations differ depending on behavioral risk factors for GC. In this case-control study, subjects aged 20–79 years were recruited from two hospitals between December 2002 and September 2006. A total of 440 cases and 485 controls were recruited, of which 307 pairs were matched and included for the analysis. In our results, a higher intake of noodles and dumplings was associated with a significantly increased incidence of GC. In the participants who consumed past or current alcohol, a higher intake of noodles and dumplings was associated with a significantly increased incidence of GC. Our results suggest that efforts to reduce the daily sodium intake from noodles and dumplings are needed to prevent and reduce the incidence of GC.
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Hu, Liang Bin, Ben Guo Liu, Yuan Zhang, and Miao Yan Wang. "Volatile Molecules from Acidified Mung Bean Soup Led to Stable Dopamine Level in Drosophila Brain under Starvation Stress." Advanced Materials Research 343-344 (September 2011): 1163–67. http://dx.doi.org/10.4028/www.scientific.net/amr.343-344.1163.
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The mung bean is popular in the Orient for use in cakes and soups and as bean sprouts. In our research, it was found that aromatic flavor could be generated when the mung bean soup was acidified to pH 1.5 close to the acidic value of stomach. GC-MS analysis was performed to identify these molecules associated with aromatic flavor. The results showed molecules including 1, 2, 3, 4-tetrahydro-1, 1, 6-trimethyl-Naphthalene and 2-ethyl-N-(2 ethylhexyl)-1- Hexanamine were merely produced by acidified mung bean soup, which could probably involve in the generation of aromatic flavor. In addition, studies also showed that volatile molecules from acidified mung bean soup could keep the DA level in the Drosophila brain stable under starvation stress.
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Niebla-Canelo, Daniel, Ángel J. Gutiérrez-Fernández, Carmen Rubio-Armendáriz, Arturo Hardisson, Dailos González-Weller, and Soraya Paz-Montelongo. "Toxic Metals (Al, Cd, and Pb) in Instant Soups: An Assessment of Dietary Intake." Foods 11, no. 23 (November 26, 2022): 3810. http://dx.doi.org/10.3390/foods11233810.
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Instant soups and noodles are one of the most widely consumed commercial food products. These products are made from ingredients of animal (chicken, meat) and/or vegetable origin, in addition to various food additives that prolong the shelf life of the product. It should be noted that instant soups are a dehydrated product, whose water-removal process can increase the accumulation of contaminants, such as toxic metals (Al, Cd, or Pb), that are harmful to the health of consumers. The content of toxic metals (Al, Cd, and Pb) in a total of 130 samples of instant soups of different types (poultry, meat, and vegetables) was determined by ICP-OES (inductively coupled plasma–optical emission spectrometry). The Al content (32.28 ± 19.26), the Cd content (0.027 ± 0.016), and the Pb content (0.12 ± 0.13) in the vegetable soups were worth mentioning. Considering an intake of twenty grams (recommended by the manufacturer), the dietary intake of Al (19.56% of the TWI set at 1 mg/kg bw/week), the intake of Cd (6.59% of the TWI set at 2.5 µg/kg bw/week), and the Pb intake (16.18% of the BMDL set for nephrotoxic effects at 0.63 µg/kg bw/week and 6.84% of the BMDL set for cardiovascular effects at 1.50 µg/kg bw/week) in the population aged 3–10 years, instant soups are not recommended for the population aged 3–10 years, while their consumption does not pose a health risk for adults. However, it is necessary to consider the cooking water used in the preparation of these products, as it may increase exposure to these toxic metals, in addition to the rest of the diet.