Quality Evaluation of Carrot, Spinach and Tomato Dried by Different Methods for the Preparation of Soups

Abstract

The importance of soup in the diet is well known as it acts as a appetizer. Generally soups ore prepared with fresh vegetables, which require peeling, cutting, boiling, straining and seasoning. This makes the task tedious and time consuming. Therefore, availabiiity of dried vegetable powders for the preparation of soups can be a boon against the time consuming culinary work. But information about the nutrient content and organoleptic characteristics of vegetables dried by different drying methods is lacking in the literature. Therefore, present investigation has been undertaken to find out the best method of drying for the preparation of vegetable soup powders.