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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.2017.6(8): 2930-2934
DOI: https://doi.org/10.20546/ijcmas.2017.608.351


Studies on Development and Sensory Quality of Natural Food Colors Incorporated Soup Mix
P.Srilatha*, B. Prabhakar and K. Umamaheswari
Department of Post Graduate and Research Center, PJTSAU, Rajendranagar, Hyderabad- India
*Corresponding author
Abstract:

The present work was aimed to prepare a soup mix incorporated with natural food colors. Onion, ground nut oil, garlic, ginger, sugar, pepper, cloves and vegetables were used to formulate soup mix and sensory evaluation was performed. Sensory analysis is the study of how consumers' senses perceive food. In soup mix prepared by incorporating NFCs synthesized from tomato and beet root T3 and T2 scored highest for color attribute in tomato and beet root respectively. Among all T3 scored highest i.e., 20% NFC was most acceptable to the panelists. In soup mix the quantity of NFCs used (10%, 15% and 20%) for sensory evaluation was high. Thus these NFCs can be used in preserved products which have longer shelf life for slow release of color.


Keywords: Beet root, Natural food colors, Sensory quality, Soup mix and Tomato.
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How to cite this article:

Srilatha, P., B. Prabhakar and Umamaheswari, K. 2017. Studies on Development and Sensory Quality of Natural Food Colors Incorporated Soup Mix.Int.J.Curr.Microbiol.App.Sci. 6(8): 2930-2934. doi: https://doi.org/10.20546/ijcmas.2017.608.351