Evaluation of antioxidant activity of developed instant soup mixes using vegetable leaf powders from unconventional greens
Evaluation of antioxidant activity of developed instant soup mixes using vegetable leaf powders from unconventional greens
The present study was carried out to formulate instant soup mixes using vegetable leaf powders from unconventional greens namely turnip (Brassica rapa), radish (Raphanus sativus), cauliflower (Brassica oleracea) and carrot (Daucus carota) and to measure their antioxidant activity along with organoleptic characteristic. The two formulations of instant soup mix which had been enriched with either turnip leaf powder or radish leaf powder at a 5% level had higher antioxidant activity than the formul