Year: 2025 | Month: December | Volume 15 | Issue 2
Comprehensive Review on Various Soup Premixes and its Functional Properties Related to Human Health
Ruchika Sandesh Shinde
Shrikant Baslingappa Swami
DOI:10.30954/2277-9396.02.2025.17
Abstract:
Vegetable soups have become increasingly popular among consumers worldwide due to the wide range of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation, These soups are known to be a healthy source of nutrients, primarily proteins, dietary fiber, other carbohydrates, vitamins, and minerals, as well as bioactive compounds that may help maintain the body’s health and wellness. Additionally, they are inexpensive, simple to prepare and preserve at home, and ready to eat. As a result, they are very helpful in modern life rhythms that alter current consumption habits and reclaim foods elaborated with natural ingredients, ecological, vegan, less invasive production processes, agroindustry co-products, and exploring new flavours and textures.
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