Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with <i>Jerusalem artichoke</i> and Cauliflower

Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with <i>Jerusalem artichoke</i> and Cauliflower

The present study aimed to develop instant mushroom soup fortified with mixed <i>Jerusalem artichoke</i> and Cauliflower powders (JACF) instead of wheat flour at different levels (5, 10, 15, and 20%) based on dry weight as natural sources of protein, ash, fiber, inulin, and bioactive com...

Full description

Bibliographic Details
Main Authors: Badr Saed, Mohammed El-Waseif, Hany Fahmy, Hamdy Shaaban, Hatem Ali, Manal Elkhadragy, Hany Yehia, Amr Farouk
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
instant soup
mushroom
<i>Jerusalem artichoke</i>
<i>Cruciferous vegetables</i>
phytochemicals
Online Access:https://www.mdpi.com/2304-8158/11/20/3260

Internet

https://www.mdpi.com/2304-8158/11/20/3260

Similar Items