Development of a Quick Dried Soup Powder Mixes and Easy to Prepare

The demand for dried quick soups is increasing to their ease of use. This study was conducted to develop a quick soup mixture incorporated with different concentrations of orange sweet potato flour. (Ipomoea batatas) and chickpea flour (Cicer arietinum L.) and to evaluate physical and reconstitution properties, organoleptic parameters and microbial quality. The fresh orange sweet potato (OSP) and chickpea seed were dehydrated and produced flour in the laboratory, and then were added to this soup mixture for three formulated at: 0%, 40%, 50% and 100%, 60%, 50% respectively. The results indicate that the soup made from 50% orange sweetpotao flour (OSPF) were highest mean in optical density at 330 nm was (1.79). Hygroscopicity test at the relative humidity (R.H) 52% and 26˚C for the dry soup mix revealed that the product is hygroscopic. The sorption isotherm at 30˚C and different equilibrium relative humidities (ERHs) have shown that fungal growth occurred at the high ERH (86%) and caking was observed even at very low ERH (23%).Total bacterial counts was in acceptable levels for consumer at processing. E. coli, Salmonella, yeast and mould has not detected in all samples during the storage period.. Sensory evaluation results reflected that there we