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<p>The purpose of this research work was to prepare and improve a nutrient-rich soup premix using powdered moringa leaf and sprouted horse gram. A central composite design was used using response surface methodology to improve the main quality characteristics, including bulk density, pH, titratable acidity, and solubility index. The optimized formulation had a high solubility index and a bulk density of 0.75&#xa0;g/mL, which meant that it could be quickly reconstituted and had a smooth, pleasant texture. All of the regression models had high predictive accuracy (R<sup>2</sup>&gt; 0.88), which showed that the optimization strategy was reliable. Proximate profiling showed that the premix had more protein, dietary fibre, and calcium (265.1&#xa0;mg/100&#xa0;g) than other mixes. FTIR and XRD tests showed that the product had an amorphous structural pattern and functional bioactive components. These tests also showed that the product was more stable and had more antioxidant potential. A 9-point Hedonic scale to evaluate sensory showed that people liked the product a lot, with overall acceptability scores above 8. This means that people liked the color, texture, flavour, and odour. The study demonstrates that a convenient, nutrient-rich instant soup premix with favourable functional and sensory attributes can be developed through meticulous ingredient selection and process optimization.</p>

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Optimized development of a bioactive-rich instant soup premix using sprouted horse gram and moringa leaf powder: a functional food approach

  • 期刊论文

  • 发表日期：

    2026年6月1日

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  • Preiti Deol,
  • Rishika Sharma,
  • Mitali Madhumita,
  • Piyush Verma,
  • Pooja Dhiman,
  • Amit Kumar,
  • Sukhvinder Singh Purewal,
  • Ram Sarup Singh

摘要

The purpose of this research work was to prepare and improve a nutrient-rich soup premix using powdered moringa leaf and sprouted horse gram. A central composite design was used using response surface methodology to improve the main quality characteristics, including bulk density, pH, titratable acidity, and solubility index. The optimized formulation had a high solubility index and a bulk density of 0.75 g/mL, which meant that it could be quickly reconstituted and had a smooth, pleasant texture. All of the regression models had high predictive accuracy (R2> 0.88), which showed that the optimization strategy was reliable. Proximate profiling showed that the premix had more protein, dietary fibre, and calcium (265.1 mg/100 g) than other mixes. FTIR and XRD tests showed that the product had an amorphous structural pattern and functional bioactive components. These tests also showed that the product was more stable and had more antioxidant potential. A 9-point Hedonic scale to evaluate sensory showed that people liked the product a lot, with overall acceptability scores above 8. This means that people liked the color, texture, flavour, and odour. The study demonstrates that a convenient, nutrient-rich instant soup premix with favourable functional and sensory attributes can be developed through meticulous ingredient selection and process optimization.