Production of precooked dehydrated soups: IV-preparation of lentil-vegetable soup and chemical, sensory and keeping quality evaluation

ABSTRACT

Alentil soup product was prepared from a mixture of a pre cooked dried lentil and carrot, The mixture also included noodles, tomato, onion, cumin, table salt and by roared vegetable oil, The soup mixture contained [on dry basis] protein 13.82%, fat 11.95% ash 12.37% fiber 0.91% and total carbohydrates 60.95% Also, the soup mix was rich in minerals and vitamins, The obtained energy [as calculated] was about 407 kcal/100 gm dried soup, The organoleptic evaluation indicated that the product was characterized with pleasant taste and odour and good texture and color, In addition, the soup mix retained its physico- chemi cal and organoleptic properties for a six months of storage at room temperature when the product was filled in aluminum foil packages