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Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product
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Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, India
Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India
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
Pol. J. Food Nutr. Sci. 2023;73(3):253-264
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.
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.
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).
The authors declare no conflicts of interests.
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Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues
Nutan Kaushik, Eva Falch, Rasa Slizyte, Asha Kumari, Khushboo, Veronica Hjellnes, Abhishek Sharma, Gaurav Rajauria
Food Chemistry
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