الفهرس 
صفحة العنوانOnly 14 pages are availabe for public view
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Abstract
ABSTRACT
This study aimed to produce vegetable soup powder with high quality and nutritive value by utilization with Quinoa seeds or Soybean as sources of protein, by ratios of 30%, 40% and 50% from Quinoa seeds or Soybean added to the samples that contain Potato, Carrot, Broccoli and Salt. The control sample contains salt and all vegetables without Quinoa seeds or Soybean. The soup powder was stored at room temperature, and evaluation of chemical components, some physical properties and microbiological profile were carried out every 2 months for 6 months. Results showed that Formula (1) with 30% Quinoa seeds (QS) had the highest value of moisture content at different storage periods. Moreover, formula (6) with 50% soybean had the highest fat, Protein and total flavonoid content. Formulas (1, 2 & 3) had the maximum value in phenolic content. Antioxidant activity of soup powder was reached to the highest levels at formulas (6, 5, 3 and 4). Soup powders with soybean at 30%, 40% and 50% had the highest values in minerals of potassium, phosphorus and magnesium. Formulas (5, 4 and 6) recorded the best overall acceptance scores, compared with control soup and other samples soup powders with Quinoa seed. The raw ingredients samples namely, potato, carrot, broccoli and quinoa or soybean in this study, achieved satisfactory levels of total aerobic bacteria, Bacillus cereus, E.coli, and mold & yeast counts. The soup powder samples were below the unsatisfactory levels of guideline limit (104 – < 105 CFU/g) of both aerobic bacteria, B. cereus and mold & yeast counts up to six months, Also, E.coli was not detected in the soup powder samples.