An Exploratory Analysis of the Stability and Quality of Instant Soup Mix Powder Incorporated with Malabar Spinach Leaves Powder under Refrigerated Conditions

Abstract

The study was carried out for determining of the shelf life of the instant soup mix powder prepared using dried Malabar spinach leaves powder, tomato powder, moong dal powder and other main ingredients. Malabar spinach Instant soup mix powder formulated with 4 g of Malabar spinach leaves powder (MSLP), 20 g of moong dal powder (MDP), and 11 g of tomato powder (TP) along with other ingredients was liked extremely by 26.66 per cent of panel members, 60 per cent panellist liked it very much, and 13.33 per cent of panel members was liked it moderately after control treatment T0 (TP: MDP, 13:22g and 0g MSLP). The samples of instant soup mixes were packed into low density polyethylene (LDPE) and were analyzed periodically for change in quality. During 90 days of storage, there was a slight increase in the moisture content of the instant soup mix powder. In control instant soup mix powder (TP: MDP, 13:22g and 0g MSLP), moisture was initially 3.37 per cent which gradually increased to 3.46 per cent at the end of the period. The moisture content of the Malabar spinach instant soup mix powder for treatments T1, T2, T3, and T4 increased incrementally, following the same pattern. This finding was consistent across all treatments, indicating a clear trend. Total plate count indicates absence of microbial load during the storage period. The results of this investigation suggested that instant soup mixes could be kept in LDPE pouches at refrigerated temperature for ninety days without experiencing any quality deterioration.