The Effects of Preprocessing and Drying Methods on the Quality of a Nutritious Dried Soup Product Derived from Purple Sweet Potatoes and Chinese Kale Leaves.
In general, most traditional cream soups are high in carbohydrates and low in calcium, fiber, and phytochemicals, which reduces their nutritional value. Therefore, the development of purple sweet potato soup fortified with Chinese kale was important to enhance its nutritional value and address malnu...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 13; no. 1; pp. 271 - 290 |
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| Autores principales: | , , , , , |
| Formato: | pictorial research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Apr2025
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=184805159&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 184805159 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Apr2025 vid: 13 iid: 1 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 184805159 184805159 184805159 10.12944/CRNFSJ.13.1.18 184805159 ppf: 271 ppct: 19 formats: fmt: @attributes: type: P tig: atl: The Effects of Preprocessing and Drying Methods on the Quality of a Nutritious Dried Soup Product Derived from Purple Sweet Potatoes and Chinese Kale Leaves. aug: au: PICHAIYONGVONGDEE, SUWANNA RATTANAPUN, BOONYAKRIT SINGKONG, WACHIRA CHYSIRICHOTE, TEERANUCH RASAMIPAIBOON, NUJIRA PHONGSOPA, JIRAPORN affil: Department of Innovation Technology for Food Entrepreneur, School of Culinary, Suan Dusit University, Bangkok, Thailand. sug: subj: Nutritive Value Recipes Sweet Potato Kale Food Quality Food Preservation Methods Food, Fortified Malnutrition Prevention and Control Plant Extracts Cooking Sodium Chloride Dietary Fiber Descriptive Statistics Thailand Factorial Design Funding Source Data Analysis Software One-Way Analysis of Variance ab: In general, most traditional cream soups are high in carbohydrates and low in calcium, fiber, and phytochemicals, which reduces their nutritional value. Therefore, the development of purple sweet potato soup fortified with Chinese kale was important to enhance its nutritional value and address malnutrition. This innovative product combines the health benefits of purple sweet potato due to its antioxidant properties, while Chinese kale was a rich source of calcium and dietary fiber, making it a more nutritious and health-promoting food. This research investigated the effects of different pre-processing and drying methods on the physicochemical and cooking properties of freeze-dried soup products made from purple sweet potato (PP) and Chinese kale (CK). CK was blanched in 1% NaCl and 1% NaHCO3 solutions and then tray-drying and freeze-drying techniques were used. It was found that CK branched in 1% NaCl solution and freeze-dried retained significant levels of chlorophyll, calcium, fiber, and antioxidants. Steaming PP before drying increased the anthocyanin content more than boiling. Freeze-dried PP had a higher fiber content than tray-dried PP. Therefore, a soup using freeze-dried CK and PP was developed to develop a healthy purple sweet potato powder soup with three levels of CK supplemented (5, 10, and 15%). All formulas were sensory evaluated by quantitative descriptive analysis (QDA) by 10 food experts. It was found that the appropriate amount of additional freeze-dried CK of 10% could be determined. The ratio of PP-CK soup to hot water is 1:5 to achieve the most suitable taste, viscosity, mouthfeel, and overall acceptability. The soup is nutritionally rich, high in calcium, dietary fiber and antioxidants, making it an excellent choice for a healthy breakfast. pubtype: Academic Journal doctype: pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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