Development of an Anthocyanin Rich Vegetable Soup Mix

Background: Anthocyanins are colored pigments that are present in plant based foods. They are basically a subcategory of flavonoids that promote health inducing benefits such as anti-cancer, anti-inflammatory, antidiabetic and anti-obesity effects. With advancement in technology, people have transitioned towards fatty, high caloric, ready to eat fats foods. Aim: To develop an anthocyanin rich vegetable powder; to develop a vegetable soup mix from dehydrated powder to assess the organoleptic properties of vegetable soup mix and to evaluate consumer acceptability of soup mix. Methods: This study was carried out in Kinnaird College, Food Sciences Laboratory and the sensory evaluation was conducted on a 9-point hedonic scale by the expert panelists of Food Sciences and students of Kinnaird College. Firstly, the vegetables were selected based upon consumption and their preparation rate. Results: The study showed that consumers did accepted our product on the basis of aroma, consistency, flavor, colour, texture, taste and its overall acceptability; however each vegetable had its own acceptable ratio; for brinjal and purple cabbage it was 25%, but for tomato, turnip it was 20%. Thereafter, qualitative analysis for the presence of anthocyanins was carried out using UV-spectroscopy; as the wavelength absorbance was greater than 200nm, it confirmed the presence of anthocyanins in all four soup mixes. Conclusion: Therefore, this study is based on developing an efficient, effective and easy to use anthocyanin rich product for the purpose of increasing the consumption of anthocyanin rich vegetables; which would also be taste effective for the consumers.