Abstract

PREPARATION AND STANDARDIZATION OF VEGETABLE SOUP SUPPLEMENTED WITH APPLE FRUIT

Dr. Anil Bukya*, Akshay Sunil Shete and Pratik Rajaram Doke

ABSTRACT

The present work was aim to prepare vegetable soup supplemented with Apple Fruit. Water, Carrot, Capsicum, onion, garlic, clove, tomato puree, and coriander leaves, corn powder, pepper powder, chilli (served as T0). Other trials which were used in combination with apple fruit to formulate T1, T2, and T3 in different proportion respectively. Physical, chemical and sensory evaluation was performed. The result indicated that supplementation with fruit (Apple) significantly enhanced the nutritional characteristics, affect taste, acceptability of resultant soup samples. It had significant effect of thickness and appearance. The result clearly demonstrated the usefulness of supplementing vegetable soup with fruit to enhance nutritional quality of resultant soup and fruit was most valuable addition with highest acceptability.

Keywords: Vegetable soup, Fruit, nutritional quality, physical and chemical properties, sensory quality attributes.