Development of Nutrient Rich Value Added Instant Soup Using Coconut Flour and Red Rice Flake

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dc.contributor.authorGunasinghe, R.D.M.S.
dc.date.accessioned2021-05-03T06:40:20Z
dc.date.available2021-05-03T06:40:20Z
dc.date.issued2013
dc.description.abstractDry instant soup mixes are one of the food items, which cater to the busy life style of the people and 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 and the most important palm (Phillips, 1994). 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 play major role as food items. Coconut flour is a latest popular by product which obtain after the extraction of virgin coconut oil from fine grade desiccated coconut. (Hagenmaier et al) Coconut flour is highly nutritional material and rich with higher amount of dietary fiber, protein etc. 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, self life evaluation was practiced. Chemical composition analysis were 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 have 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 selfilfe on the basis of shelf life analysis result.en_US
dc.identifier.otherUWU/PLT/09/0006
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6669/UWULD%20PLT%2009%200006-18042019091756.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;UWU/PLT/09/0006
dc.subjectPalm and Latex Technology and Value Addition Degree Programme ( PLT)en_US
dc.titleDevelopment of Nutrient Rich Value Added Instant Soup Using Coconut Flour and Red Rice Flakeen_US
dc.title.alternativeResearch Article – PLT 2013en_US
dc.typeThesisen_US
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