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ORIGINAL ARTICLE
Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product
1
Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, India
2
Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India
3
Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway
Submission date: 2023-03-23
Acceptance date: 2023-08-01
Online publication date: 2023-08-29
Publication date: 2023-08-29
Corresponding author
Nutan Kaushik
Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, 201301, Noida, India
Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, 201301, Noida, India
Pol. J. Food Nutr. Sci. 2023;73(3):253-264
KEYWORDS
nutrient-rich soupfish protein hydrolysateviscositypasting propertiesconsumer assessmentstorage stability
TOPICS
SpectrometryMicroencapsulationSensory propertiesShelf-life/storageDiets and healthFood fortificationFish/Seafood productsBioactive peptidesPhysicochemical properties
ABSTRACT
In fast-growing world, people have not enough time for the preparation of food and they have started depending on fast foods. However, consumption of fast foods causes malnutrition and nutrition-related diseases. Thus, there is a need to formulate nutrient-rich products that are easy to cook. In this study, lyophilized protein hydrolysate from pink perch by-product, microencapsulated protein hydrolysate and sun-dried whole fish powder were incorporated in the formulation of ready-to-cook (RTC) soup mixes. The chemical and physical properties, and consumer acceptability of RTC soup mixes were evaluated. The RTC soup mixes exhibited high solubility (41.0 to 43.0%) and non-Newtonian pseudoplastic behavior. RTC soup mix with microencapsulated protein hydrolysate (MPHS) had high overall acceptability among all RTC soup mixes. The accelerated shelf-life testing (40°C, 75% RH) revealed that RTC MPHS mix was stable for 6 days (equivalent to 24 days of storage at room temperature) without any preservatives and sterilization treatment. Therefore, RTC MPHS mix can be used as a nutrient-rich product in protein-deficient populations.
ACKNOWLEDGEMENTS
Dr. Nutan Kaushik and Asha Kumari would like to acknowledge the help extended by Dr. Shalini Gaur Rudra, Principal scientist, Indian Agricultural Research Institute (IARI), for the analysis (viscosity and pasting properties) of ready-to-cook soup mixes.
FUNDING
This work was supported by the Department of Biotechnology, Government of India (grant numbers BT/IN/INNO-INDIGO/12/NK/2017-18]) and The Research Council of Norway (grant numbers 281262).
CONFLICT OF INTEREST
The authors declare no conflicts of interests.
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