Journal of Food Processing & Technology

Pahalawattaarachchi V

Publications

• Research Article
  Formulation of Nutritionally Superior and Low Cost Seaweed Based Soup Mix Powder
  Author(s): Jayasinghe PS, Pahalawattaarachchi V and Ranaweera KKDSJayasinghe PS, Pahalawattaarachchi V and Ranaweera KKDS
  
  The demand for dried instant soups is increasing to their ease of use. In particular, the boom in healthy and functional foods, there is general preference for healthy soup prepared using vegetables, legumes, cereals and mushrooms. Dried instant soup has long shelf life because it is a dried food and frequently has its effective tasting time period set for a relatively long time. This study was conducted to develop a nutritious instant vegetable soup mixture incorporated with cereals, legumes and seaweed extracts such as agar or carrageenan use and was to replace of pectin. The agar and carrageenan area industrial food substitute enrich with protein, minerals, vitamins and amino acid which improve the overall nutritive values and viscosity of the soup. Organoleptic evaluation was conducted to select best combination of ingredients of vegetables, cereals, l.. Read More»
  DOI: 10.4172/2157-7110.1000571

  Abstract PDF