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Ibanoglu, S. and Ibanoglu, E. (1998). Rheological characterization of some traditional turkish soups. Journal of Food Engineering, 35, 251-256.

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Article

Some Quality and Micro-structural Characteristics of Soup Enriched with Debittered Moringa Oleifera Seeds Flour

1Department of Protein Chemistry & Technology, Central Food Technological Research Institute, Mysore, India

2Department of Agricultural & Environmental Engineering, Obafemi Awolowo University, Ile Ife, Nigeria


American Journal of Food Science and Technology. 2015, Vol. 3 No. 6, 145-149
DOI: 10.12691/ajfst-3-6-1
Copyright © 2015 Science and Education Publishing

Cite this paper:
Radha C., Ogunsina B.S., Hebina Babu K.T.. Some Quality and Micro-structural Characteristics of Soup Enriched with Debittered Moringa Oleifera Seeds Flour. American Journal of Food Science and Technology. 2015; 3(6):145-149. doi: 10.12691/ajfst-3-6-1.

Correspondence to: Ogunsina  B.S., Department of Agricultural & Environmental Engineering, Obafemi Awolowo University, Ile Ife, Nigeria. Email: babatundeogunsina@gmail.com

Abstract

Soup enriched with debittered moringa seeds flour (DBMS) was investigated for its quality and micro-structural characteristics following appropriate standard procedures reported in literatures. The results showed that soup sample enriched with 0.5% of DBMS had the highest overall sensory score for acceptability and its protein content was 4 g/100 g more than that of the control. Scanning electron micrographs showed soup sample enriched with DBMS as a dense, continuous agglomerated protein strands of irregular sizes and shapes. As the addition of DBMS increased, the viscosity and the body of the soup increased; the lightness “L” colour value of the soup reduced and the total colour difference (ΔE) increased. Enrichment of soup with DBMS promotes the use of moringa seeds as a protein ingredient; especially in the tropics where it is fast gaining acceptance as human food.

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