Nutritional and sensory evaluation of soup powder value added with Ophiocordyceps sinensis mycelia powder
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Authors
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vikas kaushik
Research Scholar, Department of Biotechnology, DCRUST Murthal, Haryana, India
Abstract
Ophiocordyceps sinensis is celebrated for its extensive therapeutic potential (antioxidant, immune-stimulating, antiaging, antitumor, antimicrobial activity) and nutraceutical properties. Soups are consumed for nutritive benefits and also useful for patients whose intake of bulk food is restricted due to several pathological reasons imposed by diseases. Dehydrated soup mix is preferred because of its less volume and long shelf life at optimum temperature. In this study, soup mix formulation was formulated with different type of ingredients and O. sinensis powder (2 to 10%) was mixed with control soup powder replacing corn flour for evaluation of its proximate composition and sensory properties. From proximate analysis, it was concluded that protein content was significantly increased from 9.47 to 21.56% of soup mix powder along with significant increase in ash content from 2.76 to 3.67%. However, there was significant decrease in carbohydrate content from 72.73 to 61.16% and fat content from 6.74 to 3.23%. From sensory attributes, it was observed that soup powder value added with 8% O. sinensis mycelia powder is best one among all tested and soup powder with 6% value addition also has significant acceptance level.
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