Production of instant mixed-vegetables soup using foam mat drying: impact of various additives on foam properties and physicochemical aspects

Abstract

Nowadays, many consumers are paying attention to ready-prepared food containing nutritional and functionalities. The objective of this study was to develop an instant mixed-vegetable soup prepared by foam mat drying technique using various additives, e.g., egg white albumin (EA; 10-30%), carboxymethyl cellulose (CMC; 1-3%), and glyceryl monostearate (GMS; 10-30%) was used in combination with maltodextrin (MD; 10-30%) as a drying aid. The results showed that the cooked soup containing 76.99% carbohydrate, 16.98% protein, and 6.03% fat, in which dietary fiber equivalent to 1/3 of total carbohydrate (5.55 g dietary fiber and 17.93 g of carbohydrate). The application of 30% EA in combination with 10% MD showed the highest percentage of foam overrun (34.79 ± 0.30) and the product yield (12.54 ± 0.23), which experienced sensory qualities similar to a freshly cooked soup. The limitation of CMC led to a foam collapsing during drying, while GMS required long periods of drying time resulting in no production yield. The instant powder had a low percentage moisture content (<1%) and water activity (0.38) and could dissolve easily in hot water. The plant-based bioactive compounds such as chlorophyll a, b, and the total phenolic content were retained after processing. The strength of the product was lightweight and could be prepared by a simple technique with mild heat treatment. Moreover, it was convenient for individuals looking for time-saving, and reasonable for the elderly market section, specified for chewing difficulties.

Keywords

• food powder
• egg white albumin
• carboxymethyl cellulose
• glyceryl monostearate
• maltodextrin