Development and Nutritional Evaluation of Healthy Pangasius Soup Powder Incorporated with Locally Available Vegetables in VietNam

Abstract

This study carried out to develop some soup formulas from Pangasius and locally vegetables in Viet Nam. Four formulas
were prepared by adding different ratios of dried fish, soybean, moringa leaf and other ingredients (full cream powder, nondairy creamer, potato starch and some kinds of vegetables). The Pangasius were dried using oven/freeze-drying at
temperatures ranging from 60 to 80oC (for oven drying) and 12 to 60 hours (for freeze drying). The results showed that
Pangasius quality is best achieved when dried by freeze-drying method, with freezing time of about 24 hours, condensation
temperature of -80oC and pressure of 0.001 mBar in 48 hours of freeze-drying. The healthy fish vegetables soup mixture
containing 30% freeze-dried fish, 5% moringa powder and other ingredients (2.4% full cream powder, 12% non-dairy
creamer, 21% potato starch, 22.7% of vegetable powder, 5.1% seasoning and 1.8% sugar) was the best sensory quality. The
water activity, moisture, protein, carbohydrate, lipid and ash content of this formula were 0.245, 5.54%, 27.34%, 49.82%,
8.74% and 6.35%, respectively. The total energy of this product was 387.3 kcal/100 g with the acceptable macronutrient
distribution ranges for protein (28.84%), carbohydrates (51.45%) and lipid (20.31%). The highest sensory value of soup
mix was recorded at 4 minutes of cooking. The final product quality was maintained in the aluminum bag with zipper, a
little change in moisture content and low water activity (<0.3) during four months of storage.