Development of instant cream soup from durian waste industry
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Abstract
The properties of powder derived from the peel and core of durian from five varieties including Monthong, Chanee, Puangmanee, Kan Yao, and Kradum Thong were investigated. Antioxidant activity variety was significantly highest selected to replace potato starch in an instant cream soup product. The results showed that the core powder from the Chanee variety exhibited significantlyhighest antioxidant activity, having an IC50 value of 3.47±0.07 mg/ml. The durian core powder was then used to substitute for the potato starch portion in the instant soup product. It showed that the cream soup with 25.00%w/w durian core substitution was selected in term of high preference score and proportion of durian core powder. The sensory evaluation of the developed product for the overall acceptability revealed the score of 7.30±0.68 (moderately liked). The optimal formulation consisted of powdered milk, potato starch, corn oil, durian core powder, sugar, chicken soup powder, salt, pepper, and garlic powder at 59.06%, 19.69%, 8.86%, 6.56%, 2.76%, 1.97%, 0.92%, 0.09%, and 0.09%, respectively. Interestingly, the developed cream soup formulation showed higher antioxidant activity and fiber content, while, the viscosity was lower than those the commercial one. Overall, this finding could be used as an alternative ingredient in health oriented instant soup products.
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