Nutritional and sensory assessment of a chicken flavored cream soup added with Moringa Oleífera Lam

Abstract

The aim of this paper is to report the use of dehydrated Moringa oleífera Lam to develop a chicken-flavored cream soup. As well as, this document aims to provide an evaluation of the aforementioned plant nutritional, microbiological and sensorial properties. Initially, a bromatological analysis on Moringa flour’s composition was performed, reporting valuable energy intake (348 kcal / 100g), high protein content (13.53%) and digestibility (81.88%). Five formulations were developed in which the use percentage of moringa flour variated to evaluate the level of appreciation by a sensory panel acceptance. The formulation that was chosen was the F2 formulation (that consists of 25% moringa). It is highlighted that such formulation presented a light green color, soft vegetable chicken-like smell and creamy texture. The selected product was nutritionally analyzed and our research study led to the following results: there is an important protein (15%), fat (12.2%) and carbohydrates (62%) contribution in comparison with five (5) existing cream soups in the Colombian market. Finally, a microbiological analysis was performed at time 0 and after having the product stored for 10 days at temperatures of 32 and 55 °C in metallic FlexVac packages of 140µm in order to assess its microbiological quality. Consequently, the requirements specified by the Invima regarding dehydrated soups and bouillons were accomplished.