Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=52901#.VKyUf8nQrzE' Author(s) Amal M. H. Abdel-Haleem , Azza A. Omran * Affiliation(s) Department of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt . ABSTRACT The present work was aimed to prepare dried vegetarian soup supplemented with some legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper, coriander and cumin (served as F 1 ) were used in combination with lentil, green pea and chickpea to formulate F 2 , F 3, and F 4 , respectively. Chemical, physical, rheological and sensory evaluation was performed. The results indicated that supplementation with legumes significantly enhanced the nutritional characteristics, where the dried vegetarian soup mixtures had reasonable amounts of the required nutrients particularly, protein, carbohydrates, fats, Fe and Z...
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