ArticleJournal of food science and technology2020
Development, formulation and shelf life evaluation of baby corn soup mix from industrial by-products.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Evaluating the hydration efficiency of bottle gourd peel powder and its nutritional impact on food formulations.NPJ science of food · 2026Article
- Bibliometric Analysis of the Scientific Productivity on Functional Properties and Enzymatic Hydrolysis of Proteins from By-Products.Foods (Basel, Switzerland) · 2025Review
- Article
- Quality attributes andJournal of food science and technology · 2021Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The research study was conducted to utilize by-products of baby corn in the development of soup mix. Baby corn powder was obtained by drying and grinding of cut pieces of baby corn. Different formulations of soup mixes were prepared by altering the level of baby corn powder (10-40%), corn flour, salt, mango, onion, garlic, cumin, black pepper, coriander and sugar powders. Formulation 2-baby corn powder:corn flour:onion powder:garlic powder:salt:sugar:mango powder:coriander powder:cumin powder:black pepper in ratio of 20:42:2:2:10:6:15:1:1:1 was selected best on the basis of proximate, functional, pasting and sensory parameters. Soup mix was stored under ambient conditions and a declining trend was observed for antioxidant activity (67.64-48.41% DPPH inhibition), water absorption index (3.15-2.58 g/g), pH (6.81-4.15) and sensory score whereas total plate count, moisture and viscosity were found increasing after every 15 days interval. After 5 months of storage, color and sensory parameters declined. This study is valuable in promoting exploitation of by-products of baby corn by preparing soup mix that can alleviate the problem of postharvest losses and by-product utilization.
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Registered trials
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