FORMULATION OF GUNDRUK SOUP MIX AND ITS EVALUATION

Abstract

Gundruk, an indigenous fermented food of Nepal, is known for its unique appetizing flavor. The main aim of the present work was to formulate and optimize gundruk soup mix using Design Expert® v. 7.125 for the DOE. Four types of Brassica juncea species (rayo sag) viz., Marpha, Marpha wide, Tankhuwa and mixed were collected from Parkhibas Agriculture Research Center and 4 types of gundruks made by adding 10% cabbage (hybrid T21) and fermenting for 9 days at 24±1o C. The best gundruk was selected based on sensory score for soup mix preparation. Nine formulations were prepared by using gundruk powder, chilli powder, black pepper, in various amounts while keeping the amounts of tomato powder, corn flour, SMP, salt constant. The best sample was selected on the basis of sensory score (9 points hedonic rating for color, smell, flavor, taste, and overall) and analyzed for physicochemical properties (moisture content, crude fat, crude fiber, protein, total ash, Fe, Ca, Total plate count, Yeast mold and coliform). The soup mix with 45.45% gundruk, 1.14% chilli powder, 1.14% black pepper and 1.14 garlic powder received the highest mean sensory score, and hence the best formulation. The best soup had 9.5% moisture content, 5.37% crude fat, 12.2% protein, 6.53% crude fiber, 19.0% total ash, 52.74% carbohydrate, 1325.6 mg/100 g Ca, 12.0 mg/100 g Fe, 7.2×103 cfu/g TPC, and 65 cfu/g yeast & mold.