This document describes a study that evaluated commercial dried soups and reformulated dried soups with healthier ingredients. Sensory and chemical analyses were conducted. 50 participants evaluated the soups on sensory attributes. Results showed that commercial soups had higher fat, sodium, and trans fats, while reformulated soups had lower levels and increased nutrients. Sensory evaluation found that males significantly preferred the appearance, color, flavor, and overall acceptability of the reformulated soups. The study aimed to reformulate 6 commercial soups to improve their nutritional profile and meet consumer preferences for healthier options.

1. Consumer satisfaction and nutrient
profile of reformulated dry soups

3. Presentation Outline
o Abstract
o Introduction
o Materials and Methods
o Results
o Discussion
o Conclusion

4. Abstract
o Commercial dry soups (CDS) were sensory and chemically
evaluated.
o The sensory test included 50 people; male and female
equally divided (25-50y), to identify consumers' acceptability
for the CDS and reformulated dry soups (RDS) on a 9-point
hedonic scale.
o The RDS were simulated to CDS ingredients but with adding
more herbs, fibre, salt replacer, no hydrogenated fats or
flavour enhancers.

5. Abstract
o Results showed that the CDS have higher fat, sodium
(>0.2 g/100g) and total trans fatty acids (TFA) (>0.2 g/100g)
than RDS.
o RDS have zero TFA, reduced total fat, sodium and
increased protein, complex carbohydrates and fibres
compared to CDS.
o Sensory evaluation results indicate that the RDS increased
the liking attributes in males significantly (F = 38.34, P <
0.0001) for appearance, colour, flavour and total
acceptability.

6. Introduction
o The role of the food industry to help consumers to eat
healthy and sustainable food products (Lund, 1989).
o Reformulation would provide a solution that can contribute
to individuals' healthy choices (Rowe et al. 2011).
o Soups are consumed for nutritive benefits and also by
patients whose intake of solids is considerably reduced
due to several pathological reasons.

7. Introduction
o Dry soup mix is a convenient product due to its less
volume and long storage life at ambient temperatures
(Rekha et al. 2010).
o Selection of new food products may be related to
attitudinal behaviours after gaining product information.
o Health benefits of healthy natural soups may change
attitudes toward reformulated soup consumption
(Manickavasagan et al. 2013).

8. o The importance of soups/liquids in a meal to decrease
weight was studied by (Rolls et al. 1999) as they used
water into a meal as a soup and found a decrease of
energy intake among lean women.
o Dry soup could be as a protection from enzymatic and
oxidative spoilage and flavour stability at room
temperature over long periods of time (6-12 months).
o Reformulation of food and drink products would be of
prime nutrition policy importance.
Introduction

9. o It justifies ‘public-private partnerships’ at which
agreements concerning product formulation are made.
o Reformulation that reduces the amount of fat, sugar and
salt, or that increases the amount of dietary fibre, vitamins,
minerals or other bioactive compounds, will improve the
nutrient profile of processed products.
o Reformulation would result in healthier food supplies and
dietary patterns, and help to control and prevent obesity
and chronic non-communicable diseases, as specified
at the General Assembly of the United Nations (Monteiro and
Cannon 2014).
Introduction

10. o The "pro-team for reformulation" have published striking
approximation of reductions in morbidity and mortality from
different diseases that could result from reductions in trans
fats, saturated fats, sugar or salt, in processed products and thus
in food supplies (Aburto et al. 2013; He et al. 2013).
o Reformulation of commercial dried soups, to include healthy
ingredients is a novel approach to reducing salt, fat and trans
fatty acid and increasing marketing of these product category.
o Selection and acceptance of a reformulated, traditional product
depends on many factors, including consistency and sensory
evaluation (Shepherd and Sparks 1989).
o Nestlé, Unilever, Basak are the leaders in Egyptian soup market,
with its Maggi brand (Nestlé) accounting for a 44% value share in
2013.
Introduction

11. Aim of the study
o The aim of this study was to reformulate 6 commercial dry
soups available in the Egyptian market into healthy option
ingredients to improve nutritional profile and sensory
properties to meet mid and higher income consumers.

12. 12
Sources of samples
Preparation of reformulated dry soups
Proximate analysis
Fatty acid analysis
Reformulation of soups
Commercial dried tomato soup with croutons (CTSc)
Reformulated dried tomato soup with croutons (RTSc)
Materials and Methods
12

13. Materials and Methods
Commercial dried vegetable soup (CVS)
Reformulated dried vegetable soup (RVS)
Commercial dried lentil soup (CLS)
Reformulated dried lentil soup (RLS)
Commercial dried chicken noodle soup (CCNS)
Reformulated dried chicken noodle soup (RCNS)
Excellence soups -Commercial chicken soup with corn
(CCSc)

14. Commercial dry soups used in the study

15. ‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ :‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬20‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,%
‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬15‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬ %
‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,(‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,(‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬8,‫م‬‫م‬‫م‬ ,%
) ‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ‫مم‬‫م‬ ‫م‬‫م‬‫م‬‫م‬‫م‬60‫م‬ ‫م‬‫م‬‫م‬‫م‬‫م‬ ‫م‬‫م‬‫م‬ %40%
‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬ ,(‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬ .‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬100
‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬33,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬0.9‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬7.2
‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬0.4‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬0.2,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
0.8‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ .‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
.‫م‬‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬

16. ‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ :‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬
,‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬ ‫مم‬‫م‬‫م‬‫م‬ ‫مم‬‫م‬ ,‫م‬‫م‬‫مم‬ ‫مم‬‫م‬‫م‬ ,‫مم‬‫م‬
‫م‬‫م‬‫م‬ ‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫مم‬‫م‬‫م‬ ,(‫مم‬‫م‬‫م‬‫م‬ ‫مم‬‫م‬‫)م‬‫م‬‫م‬‫مم‬‫م‬‫م‬‫م‬‫م‬
)‫م‬‫م‬‫م‬‫م‬‫م‬60‫م‬ ‫م‬‫م‬‫م‬‫م‬‫م‬ ‫مم‬‫م‬ %40‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ %
.‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,(‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬100:‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬70,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
1.6,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬8.4,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬3.7,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
0.1,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬3.3‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬

17. ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ :‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
)‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬60‫م‬‫م‬‫م‬ %
‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬40,‫م‬‫م‬‫م‬ ,(‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ %
‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬ .(‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬100
‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬68.2,‫م‬‫م‬‫م‬3.25,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬12‫م‬‫م‬
,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬1.2,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬0.2,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬0.8‫م‬‫م‬
.‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ .‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬

18. ‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ :‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
,‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬ ,(‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,(‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬
) ‫م‬‫م‬‫م‬‫م‬‫م‬60‫م‬ ‫م‬‫م‬‫م‬‫م‬‫م‬ ‫مم‬‫م‬ %40‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ %
.‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬ ,(‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬100‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬28,‫م‬‫م‬‫م‬1.2,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬3.9
,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬0.3,‫م‬‫م‬‫م‬‫م‬‫م‬0.1,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬0.9‫م‬‫م‬
.‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ .‫م‬‫م‬‫م‬‫م‬
(‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬

19. ‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ :‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬‫م‬‫م‬ (‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬72,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,%
‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬ ,(‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
)‫م‬‫م‬‫م‬‫م‬‫م‬60‫م‬ ‫م‬‫م‬‫م‬‫م‬‫م‬ ‫مم‬‫م‬ %40‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ %
‫م‬‫م‬‫م‬‫)م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬ ,(‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,(‫م‬‫م‬‫م‬
‫م‬‫م‬ .‫م‬‫م‬‫م‬‫م‬100‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬47,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬0.8‫م‬‫م‬
,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬6,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬0.4,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬0.3‫م‬‫م‬
,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬2.2‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ .‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
.‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬

20. ‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ :‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬72‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ %
)‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,(‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬60‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ %
‫م‬40,‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,(‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ %
,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬ .‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬ ,‫م‬‫م‬‫م‬‫م‬100‫م‬‫م‬‫م‬‫م‬ ‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬29
,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬0.8,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬5,‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
0.3,‫م‬‫م‬‫م‬‫م‬‫م‬‫مم‬0.2,‫م‬‫م‬‫م‬‫م‬‫مم‬‫م‬‫م‬0.5.‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
.‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬
‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫م‬‫)م‬

21. Materials and Methods
Reformulated of chicken soup with corn (RCSc)
Commercial cream of mushroom soup (CCMS)
Reformulated cream of mushroom soup (RCMS)
Acceptance test
Procedure for serving soups to panellists
Scoring of samples
Statistical analysis

22. The chemical analysis of commercial and
reformulated soups (100 ml/soup)

23. Male sensory evaluation of commercial and
reformulated dry soups

24. Female sensory evaluation of commercial
and reformulated dry soups

25. Results
The overall acceptability of the all the soup studied
between males and females.

26. o The replacement of refined ingredients with freshly
dried soups was important for sensory acceptance.
o Reformulated dry soups with natural herbs and
freshly dried vegetables would have heath benefits
to busy consumers.
Conclusion

27. Have A Nice Soup