Development of Nutrient Rich Value Added Instant Soup using Coconut Flour and Red Rice Flake
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Date
2013
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
Dry instant soup mixes are one of the food items, which cater to the busy life style of the people
and it is an easy way of providing nutrients across the world. The coconut (Cocos nucifera L.) is
the most extensively grown and used nut in the world. Coconut is the one of major exporting
crops in Sri Lanka. There are number of product made out of using various parts of coconut
tree. Among these products, kernel based products plays major role as food items. Coconut flour
is a latest popular by product and highly nutritional material since it rich with higher amount of
dietary fiber, protein and some minerals. Red rice also contains numerous heath benefits than
white rice. The main objective of this research was to develop nutrient rich value added instant
soup using coconut flour and red rice flake. Research was conducted as three experiments. In
experiment 1, best spices and other ingredient mixture and suitable amounts were selected. Five
treatments were taken with different level of ingredients and different types. In experiment 2,
best combination of coconut flour and red rice flake amounts were selected. Five treatments
were taken by changing the coconut flour and red rice flake amount. Sensory data were
analyzed according to Friedman test at 5% level of significance. In experiment 3, shelf life
evaluation was practiced. Chemical composition analysis was conducted to evaluate nutrient
value of the product. On the basis of the result the sample which is used 25% Coconut Flour and
12.5% Red Rice Flake has been selected as the best ratio for final soup mixture. The instant
soup has higher nutrient value with reference to the local market dry soup mix and it can be
concluded that the product has one month of shelf life on the basis of shelf life analysis result.
Description
Keywords
Agriculture, Export Agriculture, Food Science, Food Technology, Coconut Production