Preparation And Nutritional Enhancement Of Instanttomato Soup Mix With Addition Of Kale

Abstract

Tomatoes are often processed into shelf-stable products and used for direct consumption in various culinary around the world. Changing life style patterns, consumer awareness towards nutrition, high demand of ready to eat products have motivated food technologist to come up with hassle free processed food recipes. Instant soup mix is one of such food products with high demand around the globe as it is easy to digest, provide essential nutrition and consumed by all age groups. In this study, a model instant tomato soup mix was prepared with addition of kale leave powder to enhance the nutritive quality of the soup. Various proximate parameters, vitamin C content, protein and fiber content of the soup mixes were analyzed. Thermal treatment had a negative impact on the vitamin C content and fiber content of the powdered form of the kale. However, no significant impact on these attributes was noticed for tomato powder. The 40:60 ratio of kale and tomato showed highest solubility of kale leave powder into the soup mix. Sensory evaluation of the instant soup mixes suggested 40:60 ratio of kale and tomatoformulation has the highest overall acceptability.