Development of Instant Freeze-Dried Red Bean Soup Powder

Sia, Yan Chen (2024) Development of Instant Freeze-Dried Red Bean Soup Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Red bean soup poses challenges in the modern days for being inconvenient to people. Hence, instant freeze dried red bean soup powder was developed in this project at different formulations. This project also studied the effect of substituting brown sugar with monk fruit sweetener at different percentages on the powder. The control was 8.5% brown sugar, formulation 1 was 8.5% monk fruit sweetener and formulation 2 was 5.5% monk fruit sweetener. Each powder was determined for their proximate composition, physicochemical properties, reconstitution properties, antioxidant properties and sensory properties. Results showed no significant differences in carbohydrates, crude protein, crude fat and crude fibre in all formulations. Meanwhile, both formulations 1 and 2 showed insignificant differences in total energy content. Results also revealed no significant difference in redness between all formulations. Both formulations 1 and 2 reported significant increased lightness and lower water activity than control. No significant difference was observed in WSI and powder dispersibility of all formulations, suggesting the substitution with monk fruit sweetener did not affect these hydration properties. Moreover, acceptance testing by 30 panellists revealed significant differences in appearance, taste and overall acceptability, with both control and formulation 1 scoring higher than formulation 2. Meanwhile, no significant difference was observed in aroma and texture of all formulations. Furthermore, formulation 1 with 8.5% monk fruit sweetener was rated as the most preferred formulation, mainly due to young panellists which had a sweeter taste preference. With all results mentioned, formulation 1 was chosen as the best formulation while being convenient at the same time.