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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(1): 711-721
DOI: https://doi.org/10.20546/ijcmas.2020.901.077


Evaluation of Antioxidant Activity of Developed Instant Soup Mixes using Vegetable Leaf Powders from Unconventional Greens
Nidhi Joshi*, Kiran Bains and Harpreet Kaur
1Department of Food and Nutrition, Punjab Agricultural University, Ludhiana-141004, Punjab, India
*Corresponding author
Abstract:

The present study was carried out to formulate instant soup mixes using vegetable leaf powders from unconventional greens namely turnip (Brassica rapa), radish (Raphanus sativus), cauliflower (Brassica oleracea) and carrot (Daucus carota) and to measure their antioxidant activity along with organoleptic characteristic. The two formulations of instant soup mix which had been enriched with either turnip leaf powder or radish leaf powder at a 5% level had higher antioxidant activity than the formulation where no vegetable leaf powder had been incorporated i.e. 39.27 vs 41.58 and 44.80%, respectively. The retention of antioxidant activity of the soup mixes enriched with either turnip, radish or carrot leaf powders did not reduce significantly after storage of two months. The antioxidant activity of ten commercially available soup mixes varied between 18.64 to 34.45% with the mean value of 25.21%. The three optimized soup mix formulations with or without the vegetable leaf powders showed a significantly (p≤0.05) higher antioxidant activity in comparison to the commercially available soup mixes. The sensory characteristics of instant soup mix enriched with either turnip or radish leaf powder had comparable acceptability in comparison to the formulation where no leaf powder was incorporated. The turnip and radish leaf powder enriched soup mixes possessed an excellent antioxidant activity with optimum sensory characteristics and consumer acceptability.


Keywords: Antioxidant activity, Instant soup mix, Unconventional greens, Vegetable leaf powder
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How to cite this article:

Nidhi Joshi, Kiran Bains and Harpreet Kaur. 2020. Evaluation of Antioxidant Activity of Developed Instant Soup Mixes using Vegetable Leaf Powders from Unconventional Greens.Int.J.Curr.Microbiol.App.Sci. 9(1): 711-721. doi: https://doi.org/10.20546/ijcmas.2020.901.077