Impact of the addition of hot water on the preparation of instant Maruchan soup
DOI:
https://doi.org/10.54536/ajfst.v5i1.5882Keywords:
Diet, Maruchan, Pasta, SoupAbstract
The demand for dry instant soups has exhibited a marked increase among consumers, attributable to their expeditious preparation time, a feature that distinguishes them from conventional soups. Therefore, the objective of this work was to study the change that occurs in the physicochemical properties with the addition of hot water in the preparation of commercial instant Maruchan soup. The heated sample was prepared following the methodology recommended on the label. This consisted of adding hot water (95 °C) up to the mark on the container and resting for 3 min. The incorporation of hot water during the preparation of instant soup led to a decrease in WAI and WSI, with no statistical difference observed in OAC. Furthermore, the incorporation of hot water did not result in the formation of new bonds or alter the intensity of the bands in the FTIR analysis. A promising avenue for future research lies in the evaluation of the product’s nutritional profile.
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