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@article{162303,
        author = {Lanka Venkata Sai Mohana and P. Naga Deepthi and Santhi Sri K.V  and M. Sravana Lakshmi and A. Rupa Sree},
        title = {TOMATO POMACE SOUP BLEND: “A FUSION WITH NUTRIENT-RICH MORINGA LEAVES POWDER”},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {10},
        number = {9},
        pages = {150-155},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=162303},
        abstract = {Soup is a versatile food that can be enjoyed as an appetizer or for comfort during cold weather or illness. Instant soup options are convenient and quick to make, consisting of dehydrated vegetables, herbs, and spices. These powders have a long shelf life and are popular for their ease of use. Tomato pomace, a by-product of tomato processing, is edible and nutrient-rich but spoils quickly, posing disposal challenges. Dried tomato pomace contains various nutrients, including lycopene and β-carotene. Moringa, also known as drumstick leaves, is a highly versatile plant in the food industry due to its various uses and benefits. The energy content of the soup mix powder ranges from 280.47 to 407.11. When 5g of Moringa leaf powder was added, the energy content increased. The carbohydrates content also increased, with variation 2 having the highest content (70.04), followed by variation 1 (61.87) and basic (55.57). The protein content follows a similar pattern, with variation 2 having the highest content (20.13), followed by variation 1 (14.2) and basic (9.94). The ash content is highest in variation 2 (5.83) and lowest in basic (1.91). The fat content is highest in variation 2 (8.86), followed by variation 1 (5.92) and basic (4.27).},
        keywords = {Tomato pomace, quality analysis, sensory evaluation, Soup mix powder.},
        month = {},
        }