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Nutritional analysis of value added soup for the cardiovascular patient

Author: 
Vashistha Monika and Mishra Sunita
Subject Area: 
Life Sciences
Abstract: 

Soup is regarded as a ready to use supplementary food-specialized ready to eat food. The experiment was conducted in the research laboratory of the Department of Food Science and Technology, BBAU, Lucknow. Present study explains the nutritive value of value added soup and non- value added soup. The flaxseed is flat and oval with a pointed tip. It is a little larger than a sesame seed and a smooth glossy surface. The seed consists of a hull, endosperm and embryo including the cotyledons. The hull is tough and fibrous. Its colour ranges from pure yellow to deep brown (Nagaraj, 1995). As a basic food worldwide, soup has come to take on significance beyond more nutrition. Flaxseed and soyabean are used in value added soup can therefore be used as a weapon against cardiovascular disease, its high in protein, carbohydrate and dietary fiber. This review highlights the potential of ‘flax seed’ as a ‘neutraceutical’ and its role as a protective and therapeutic medicinal food. The value added soup is developed by taking flaxseed, soyabean flour, corn flour, carrot, peas, and coriander leaves in different sample(T1,T2) and value added soup are prepared. Sensory evaluation done by panellist of 5 members, and they most accepted sample T2 containing flaxseed. The nutritional analysis the all the nutrient content was assessed in laboratory, in this amount protein and carbohydrate are increased and moisture content decreased. After development the nutrient quality of value added soup is increased protein value from to 29.90. fat from to 24.13gm, one important factor moisture percentage decreased and reach the label of 4.76%, so shelf life is increased. The value added soup is rich in carbohydrate, protein and dietary fiber. So it is good for cardiovascular patient.

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