International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064




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Research Paper | Food Science | India | Volume 7 Issue 10, October 2018


Enhancement Nutritional Properties of Value Added Anaemic Soup Powder & its Sensary Evaluation

Ankita, Mishra Sunita


Abstract: Value added anaemic soup powder is very beneficial for health because it contain large amount of nutrients. Out of these nutrients it largely contains iron along with some other major nutrients such as- protein, fibber, carbohydrate, vitamins, minerals and etc. The various ingredients used in the preparation of value added soup, Beetroot, Tomato, Pea, Carrot, Ragi Flour, Corn Flour. Sensory evaluation is an analytical method e. g. Flavour, Texture, Test, Colour, Appearance etc. The main objective of the study to know the Value Added Anaemic Soup Powder etc organoleptic properties evaluation.


Keywords: Anaemic Soup powder, Nutritional Properties, Sensory Evaluation


Edition: Volume 7 Issue 10, October 2018,


Pages: 955 - 958


How to Cite this Article?

Ankita, Mishra Sunita, "Enhancement Nutritional Properties of Value Added Anaemic Soup Powder & its Sensary Evaluation", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=12101803, Volume 7 Issue 10, October 2018, 955 - 958

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