Development and nutritional analysis of healthy chicken soup supplemented with vegetables in Viet Nam

Abstract

The present study was undertaken to formulate nutritious soup mix from chicken and locally available vegetables in Viet Nam. The drying was done by using a cabinet dryer (for vegetables) at a constant air flow rate and temperature or freeze-drier (for chicken) at varying times. The studies were carried out by mixing ingredients into 4 formulas. The chemical and physical characteristics of the product were analysed. The total energy, energy balance in terms of the major sources of energy, i.e. carbohydrate, protein and fat were calculated. In addition, the percentage of daily value (% DV) was calculated and the Nutrition facts of soup were established. Among various recipes, the mixed soup containing 9.2% freeze-dried chicken, 23.7% full cream powder, 28.8% potato starch, 19.8% of vegetables powder (which include 3.2% pumpkin, 3.8% tomato, 3.8% carrot, 9% potato), 2.4% seaweed, 11.4% seasoning and 2.8% sugar was the best among the four mixtures evaluated. During the storage period of 5 months, the moisture content, water activity and color of the dried soup mixture have changed but not significantly. The total colony forming units of soup mix (CFU/g) was below the recommended level (Vietnamese Standard - QCVN 11-4:2012/BYT).