Book Title: Uncommon Food to Value Added Products: A Comprehensive Study
Editor: Dr. Swati Nakhale
ISBN: 978-81-971828-5-3
Chapter: 3
DOI: https://doi.org/10.59646/fvapc3/163
Author: Lodh Divya Dwarka, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India
Abstract:
Soup is one of the traditional foods which can be classified as an appetizer, warm food during cold and sick. In the modern world commercially prepared instant soup has replaced homemade soup as preparing a soup is a time consuming process. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavours are extracted, forming a broth. Dried soup powders have an advantage of protection from enzymatic and oxidative spoilage and flavour stability at room temperature over long periods of time (6–12 months). In addition, they are ready for reconstitution in a short time for working families, hotels, hospitals, restaurants, and institutional use as well as to military rations. Moreover, they exert light weight for shipping and availability at all time of the year. (Faruk Ansari., et al., 2020). Commercially prepared instant soups (canned, dehydrated and frozen) are gaining importance in world markets and are replacing homemade soups, as preparing a soup with good appeal is a time consuming process. In comparison to freshly prepared soup, instant dry soup possesses desired quality, representing a dominant flavour and aroma of the ingredients used.