National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present work was aimed to prepare a soup mix incorporated with natural food colors. Onion, ground nut oil, garlic, ginger, sugar, pepper, cloves and vegetables were used to formulate soup mix and sensory evaluation was performed. Sensory analysis is the study of how consumers' senses perceive food. In soup mix prepared by incorporating NFCs synthesized from tomato and beet root T3 and T2 scored highest for color attribute in tomato and beet root respectively. Among all T3 scored highest i.e., 20% NFC was most acceptable to the panelists. In soup mix the quantity of NFCs used (10%, 15% and 20%) for sensory evaluation was high. Thus these NFCs can be used in preserved products which have longer shelf life for slow release of color.
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