Formulation, development and shelf life assessment of instant soup mix using Moringa oleifera flower powder

Abstract

Among the five combinations (that is Control, MFP1%, MFP2%, MFP3% and MFP4%) MFP 4% shown highest protein content ranged from 9.76-12.93 % and the range of carbohydrates 61.04% against the control 61.52%. The crude fibre content of instant soup mix ranged from 4.13 to 5.11% in various formulation MFP 4 exhibitits maximum fibre content compared to rest. In the next step the sensory attributes during storage of formulated instant soup. The overall activity of control was 8.63 and MFP4 8.08 was decreased gradually up to 8.40 and 7.74 respectively at the end of storage in PP. Moisture content increased gradually from 8.71 to 8.88 in 90 days storage period. Total plate count for 30 days was negligible during storage in alluminium foil and very less count was observed on 90th day of storage in all soup samples.