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DEVELOPMENT AND EVALUATION OF BAMBOO SHOOT SOUP CUBE

  • Unique Paper ID: 151815
  • Volume: 8
  • Issue: 1
  • PageNo: 826-830
  • Abstract:
  • Bamboo shoots are young, edible bamboo plants which are considered as one of the underutilised vegetable that have just emerged from the ground. This study aims to formulate the new variety RTC soup cube that can be diluted in hot water to yield a nutritious soup. Objectives: The study was carried out to formulate and standardize the soup cube using bamboo shoot, to analyse the sensory properties, microbial (in room temperature and refrigeration temperature), physico-chemical properties and nutrients composition. Methodology: In this study, three different variation of soup cube (S1, S2 and S3) and one control soup cube (C) was prepared. The soup cube of different variations was reconstituted to prepare soup by diluting each 20 grams of cubes (C, S1, S2, S3) in 100 ml of hot water and was subjected to sensory evaluation on the basis of colour, consistency, flavour, taste and appearance by 10 untrained panel members using 9 point hedonic scale. Results: From the sensory analysis, S2 was selected as the best product. The formulated soup cube S2 contained 3.15 of ash (g/100g), 85.8 of moisture (g/100g), 47.9 of energy (Kcal), 8.60 of carbohydrate (g/100g),1.71 of protein (g/100g), 0.74 of fat (g/100g), 3.22 of insoluble dietary fibre (g/100g), <0.5 of soluble dietary fibre (g/100g), 68.1 of calcium (mg/100g), 2.57 of potassium (mg/100g), 238 of sodium (mg/100g), 2.57 of iron (mg/100g)and 2.38 of copper (mg/100g). The presence of anti-nutrient in the final product S2 were below determination limit. The pH for 1st, 7th and 15th day were found to be 4.86, 4.78, and 4.53 respectively, titratable acidity for 1st, 7th and 15th were found to be similar (0.28). The microbial study such as total plate count for 1st, 7th and 15th at refrigeration temperature was found to be 16X102, 27X102, and 69X102 and yeast, mould and E.coli count were found to be less than 10 which shows the safety of product for the consumption till 15 days whereas under room temperature, the product was stable only for 3 days. Conclusion: Hence, it can be concluded that soup cube from bamboo shoot paste provides nutritional benefits and can be recommended to all age group and it can be recommended to the people who want to reduce their weight, PCOS pa
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Cite This Article

  • ISSN: 2349-6002
  • Volume: 8
  • Issue: 1
  • PageNo: 826-830

DEVELOPMENT AND EVALUATION OF BAMBOO SHOOT SOUP CUBE

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