DEVELOPMENT AND EVALUATION OF INSTANT FISH AND SHRIMP SOUP CUBES

Soup can be a nutrition powerhouse, packed with protein, minerals, fibre. Soup is easy to prepare and takes less time. This study was conducted to develop instant fish and shrimp soup cubes with good consumer acceptance. Ingredients used in fish and shrimp soup cubes were standardised organoleptically without using any added preservatives. The ingredients used are onion (40 %), coriander (0.5%), hydrogenated fat (4 %), salt (6.62 %), milk powder (4.5 %), sugar (2.2 %), pepper (3.3 %), monosodium glutamate (0.67 %), garlic (1.2 %), corn flour (1.2 %) and sago (1.2 %). The time and temperature for dehydration of fish and shrimp in cabinet dryer and cubes formation in baking oven were also standardised. The prepared fish and shrimp soup cubes were packed in LDPE pouches and stored at room temperature. Nutrient profiling of the product was done to ensure the product reaches its market requirement. Reconstituted soup cubes were organoleptically evaluated by expert group of panellist using hedonic scale. During storage studies biochemical and microbial quality evaluation were carried out. The result showed that developed instant fish and shrimp soup cubes were good and shelf stable for 30 days at room temperature.