Nutritional and sensory characteristics of quick-cooking creme soup based on wheat flour and defatted soy flour

Abstract

Wheat flour (14.03% moisture) and defatted soy flour (8.66% moisture) were microwave-cooked individually during 9 and 8 min, respectively, and mixed in different proportions and nutritionally evaluated. Mixed pre-cooked flours containing wheat flour (90-40%) and defatted soy flour (10-60%) did not show significant differences among themselves for apparent digestibility and apparent net protein utilization; however, increasing defatted soy flour in the mixture increased N balance; apparent biological value and proteic efficiency ratio (PER), being noticed improvement above 20% of defatted soy flour in the mixture. Two powdered bases for quick-cooking creme soup were prepared (one containing carrot and the other chayote), and sensorily evaluated. The carrot flavor creme soup with 6.7 to 20.1% defatted soy flour showed better scores for flavor, and were equally preferred among themselves. On the other hand, the chayote flavor creme soup with 13.4 to 26.8% defatted soy flour received the highest scores for odor and flavor, and among themselves the creme soup with 20.1% defatted soy flour being more preferred.