Preparation of Vietnamese “Tra” Fish and Moringa Leaf For Healthy Fish Vegetables Soup Mix Processing

Abstract

Soup mix powder is ready food to eat that contains full nutrient-dense and adequacy with required the energy of the body. This study was carried out to formulate seven formulas from “Tra” fish and locally vegetables in Viet Nam, espeacily moringa leaves. The “Tra” fish and moringa leaf were prepared by oven-drying in temperatures (60, 70 and 80°C) or freeze-drying (especially for “Tra” fish) with varying time (from 12 to 60 hours). The results showed that moringa leaves and fish were dried at 70°C are the highest nutritional contents. The best time for freeze-drying of fish was 48 hours (the condenser temperature of -80°C and a pressure of 0.001 mBar). The soup mix containing 30% freeze-dried fish, 5% moringa leaf powder and other ingredients (2.4% full cream powder, 12% non-dairy creamer, 21% potato starch, 22.7% of vegetables powder, 5.1% seasoning and 1.8% sugar) was the best sensory quality among the seven formulas evaluated. The water activity, protein, carbohydrate, lipid and ash content of this formula were 0.245, 22.34%, 47.89%, 6.36%, 5.35%, respectively. The final moisture content of product was less than 7% that were convenient for the preservation.