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Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup

Defatted egusi flour offers a food option high in protein and essential micronutrients. An instant processing method was adopted in a ready-to-eat instant soup using egusi grit, hydrocolloid, and defatted flour. A D-optimal quadratic mixture model was used to study the effect of the independent vari...

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Autores principales: Olubi, Olakunbi, Felix-Minnaar, Joseline Veronica, Jideani, Victoria Adaora
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391701/
https://www.ncbi.nlm.nih.gov/pubmed/34441594
http://dx.doi.org/10.3390/foods10081817
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author Olubi, Olakunbi
Felix-Minnaar, Joseline Veronica
Jideani, Victoria Adaora
author_facet Olubi, Olakunbi
Felix-Minnaar, Joseline Veronica
Jideani, Victoria Adaora
author_sort Olubi, Olakunbi
collection PubMed
description Defatted egusi flour offers a food option high in protein and essential micronutrients. An instant processing method was adopted in a ready-to-eat instant soup using egusi grit, hydrocolloid, and defatted flour. A D-optimal quadratic mixture model was used to study the effect of the independent variables (grit, flour, and hydrocolloid) qualities. The quadratic model was adequate to navigate the design space for taste and appearance. The numerical optimization for appearance and taste of instant soup (IES) was used to obtain the optimal soup mix of 10 g of hydrocolloid, 57.2 of defatted flour and 17 g of grits. Sixteen trace and five major mineral elements were found in the egusi soup, with a high concentration of phosphorus (1220.4, 1326.2 and 1277.9 mg/100 g), potassium (1220.4, 1326.2 and 1277.9 mg/100 g), magnesium (822.2, 905.3 and 863.70 mg/100 g), calcium (172.3, 190.9 and 183.4 mg/100 g) and iron (53.7, 57.5 and 29.5 mg/100 g), and for instant egusi soups from boiled egusi grit (IESBG), instant egusi grit from spherified grit (IESSG) and instant egusi grit from extruded grit (IESEG), respectively. The amino acid profile of instant egusi soup offers all essential amino acids necessary to nourish the body. Phosphorus content was significantly (p ≤ 0.05) high across the three soups: 1742, 1836 and 1838 mg/100 g for IESBG, IESSG, and IESEG, respectively; IESSG and IESEG were significantly (p ≤ 0.05) higher in minerals when compared with IESBG. Instant egusi soup differed significantly (p ≤ 0.05) in lightness (L*), while the redness (a*) and yellowness (b*) did not vary significantly.
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spelling pubmed-83917012021-08-28 Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup Olubi, Olakunbi Felix-Minnaar, Joseline Veronica Jideani, Victoria Adaora Foods Article Defatted egusi flour offers a food option high in protein and essential micronutrients. An instant processing method was adopted in a ready-to-eat instant soup using egusi grit, hydrocolloid, and defatted flour. A D-optimal quadratic mixture model was used to study the effect of the independent variables (grit, flour, and hydrocolloid) qualities. The quadratic model was adequate to navigate the design space for taste and appearance. The numerical optimization for appearance and taste of instant soup (IES) was used to obtain the optimal soup mix of 10 g of hydrocolloid, 57.2 of defatted flour and 17 g of grits. Sixteen trace and five major mineral elements were found in the egusi soup, with a high concentration of phosphorus (1220.4, 1326.2 and 1277.9 mg/100 g), potassium (1220.4, 1326.2 and 1277.9 mg/100 g), magnesium (822.2, 905.3 and 863.70 mg/100 g), calcium (172.3, 190.9 and 183.4 mg/100 g) and iron (53.7, 57.5 and 29.5 mg/100 g), and for instant egusi soups from boiled egusi grit (IESBG), instant egusi grit from spherified grit (IESSG) and instant egusi grit from extruded grit (IESEG), respectively. The amino acid profile of instant egusi soup offers all essential amino acids necessary to nourish the body. Phosphorus content was significantly (p ≤ 0.05) high across the three soups: 1742, 1836 and 1838 mg/100 g for IESBG, IESSG, and IESEG, respectively; IESSG and IESEG were significantly (p ≤ 0.05) higher in minerals when compared with IESBG. Instant egusi soup differed significantly (p ≤ 0.05) in lightness (L*), while the redness (a*) and yellowness (b*) did not vary significantly. MDPI 2021-08-06 /pmc/articles/PMC8391701/ /pubmed/34441594 http://dx.doi.org/10.3390/foods10081817 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Olubi, Olakunbi
Felix-Minnaar, Joseline Veronica
Jideani, Victoria Adaora
Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup
title Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup
title_full Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup
title_fullStr Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup
title_full_unstemmed Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup
title_short Physicochemical, Mineral and Sensory Characteristics of Instant Citrullus lanatus mucosospermus (Egusi) Soup
title_sort physicochemical, mineral and sensory characteristics of instant citrullus lanatus mucosospermus (egusi) soup
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391701/
https://www.ncbi.nlm.nih.gov/pubmed/34441594
http://dx.doi.org/10.3390/foods10081817
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