Scholarlink

<p>Present study aimed to develop white button mushroom-based instant soup mix (ISM) stabilized using standardized combinations of potato starch (PS), corn starch (CS), and xanthan gum (XG) to achieve desirable rheological, tribological and sensory attributes. Nine formulation treatments (T<sub>1</sub>–T<sub>9</sub>) were prepared using XG (1.5-2%) with either CS or PS (2–4%), including control (devoid of thickeners). Water activity (0.36 ± 0.0006) and moisture content (2.85 ± 0.011%) were lowest in formulation containing 2% XG + 4% PS (T<sub>8</sub>), while highest values were observed in control (T<sub>9</sub>). Carr’s Index (5.76 ± 0.13) and Hausner Ratio (1.06 ± 0.001) were significantly lower in samples containing 1.5% XG + 2% PS (T<sub>5</sub>), indicating superior flow properties. Water absorption capacity was highest in T<sub>8</sub> (189.40 ± 1.48%) and lowest in T<sub>9</sub> (170.66 ± 2.98%). Thermal analysis revealed increasing thermal transitions with higher thickener concentrations and FTIR confirmed presence of starches and XG. Antioxidant activity was highest in T<sub>4</sub> (2% XG + 4% CS) (59.16 ± 1.35%) and lowest in T<sub>5</sub> (56.44 ± 0.01%). Sensory evaluation indicated highest overall acceptability in T<sub>5</sub> (8.25) and lowest in T<sub>9</sub> (6.62). Rheological analysis showed predominant elastic behavior across treatments due to higher storage modulus values. Based on superior acceptability, favorable flow properties, and lower thermal transitions, T<sub>5</sub> was selected for storage studies. Packaging evaluation showed that aluminum laminate was more effective than LDPE in maintaining product quality. The benefit-cost ratio of 1.51 indicated strong economic viability of the developed ISM.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Instant soup premix from mushroom, potato starch, corn starch and xanthan gum: production, physicochemical and storage characteristics

  • 期刊论文

  • 发表日期：

    2026年2月5日

查看全文
  • Lubna Rasool,
  • Abdul Rouf,
  • Tawheed Amin,
  • Shahnaz Parveen,
  • Ruqaya Tariq,
  • Durani Sahar Hassan Tinkie,
  • Shazia Akhter,
  • Nageena Nazir,
  • Efath Shahnaz,
  • Immad A. Shah

摘要

Present study aimed to develop white button mushroom-based instant soup mix (ISM) stabilized using standardized combinations of potato starch (PS), corn starch (CS), and xanthan gum (XG) to achieve desirable rheological, tribological and sensory attributes. Nine formulation treatments (T1–T9) were prepared using XG (1.5-2%) with either CS or PS (2–4%), including control (devoid of thickeners). Water activity (0.36 ± 0.0006) and moisture content (2.85 ± 0.011%) were lowest in formulation containing 2% XG + 4% PS (T8), while highest values were observed in control (T9). Carr’s Index (5.76 ± 0.13) and Hausner Ratio (1.06 ± 0.001) were significantly lower in samples containing 1.5% XG + 2% PS (T5), indicating superior flow properties. Water absorption capacity was highest in T8 (189.40 ± 1.48%) and lowest in T9 (170.66 ± 2.98%). Thermal analysis revealed increasing thermal transitions with higher thickener concentrations and FTIR confirmed presence of starches and XG. Antioxidant activity was highest in T4 (2% XG + 4% CS) (59.16 ± 1.35%) and lowest in T5 (56.44 ± 0.01%). Sensory evaluation indicated highest overall acceptability in T5 (8.25) and lowest in T9 (6.62). Rheological analysis showed predominant elastic behavior across treatments due to higher storage modulus values. Based on superior acceptability, favorable flow properties, and lower thermal transitions, T5 was selected for storage studies. Packaging evaluation showed that aluminum laminate was more effective than LDPE in maintaining product quality. The benefit-cost ratio of 1.51 indicated strong economic viability of the developed ISM.