Nutritional Composition, Sensory Properties and Antioxidant Activity of a Newly Developed Instant Cream Soup made from Shrimp (Litopenaeus Vannamei) and Beetroot (Beta Vulgaris l.)
Dudung Angkasa1*
, Yuges Saputri Muttalib1, Naomi Chandra1, Putri Ronitawati1 and Dzul Fadly2
1Department of Nutritional Science, Faculty of Health Sciences, Universitas Esa Unggul, Jakarta, Indonesia. Jalan Arjuna Utara 9 Tol Tomang West Jakarta-Indonesia.
2Department of Food Technology, Faculty of Agriculture, Tanjungpura University, Pontianak-Indonesia.
Corresponding Author Email: dudung.angkasa@esaunggul.ac.id
Abstract:
Shrimp (Litopenaeus vannamei) and beetroot (Beta vulgaris l.) are two promising protein and mineral food sources. Both have a high potential to be developed as a cream soup that can alleviate micronutrient (iron and folic acid) deficiencies among pregnant women. To our knowledge, lack of effort to develop a cream soup made from marine products, particularly shrimp, was classified as one of the most perishable foods. The current study tries to develop cream soup formulas and examine their nutritional composition, sensory properties, and antioxidant activity. The ratio of shrimp and beetroot were formulated into F0 (200g: 0g); F1 (150g: 50g); F2 (100g: 100g); and F3 (50g: 150g) and were dried in drum dryer to produce instant cream soup. Proximate and other micronutrient content analyses were carried out in an accredited laboratory. At the same time, 16 semi-trained panellists evaluated sensory properties (descriptive test). At the same time, antioxidant activity was determined by the DPPH method and expressed as IC50. All formulations met the national standard for instant cream soup. F2 had a score above 7.0 for all hedonic parameters and had determined as the best formula. F2 contained, per 100 gram, 49.25% carbohydrate, 10.26% fat, 26.68% protein, 4.75% moisture, 9.05% ash, 1.69 mg iron and 14.68 µg folic acid. F2 fulfilled the 'high protein' and 'iron source' nutrition claims based on the Indonesian Food Drugs Administration standard (BPOM). The antioxidant activity (IC50) of the best formula was about 15.49 ppm. The combination of marine and plant-based foods into instant food products by drum drying mechanisms can be used to produce a nutritious, desirable, and alternative antioxidant food source as well as practically easy to serve.
Keywords:
Antioxidant; Beetroot; Drum Dryer; Instant Cream Soup; Shrimp
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