The Effects of Preprocessing and Drying Methods on the Quality of a Nutritious Dried Soup Product Derived from Purple Sweet Potatoes and Chinese Kale Leaves

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dc.contributor.authorSuwanna Pichaiyongvongdee
dc.contributor.authorBoonyakrit Rattanapun
dc.contributor.authorWachira Singkong
dc.contributor.authorTeeranuch Chysirichote
dc.contributor.authorNujira Rasamipaiboon
dc.contributor.authorJiraporn Phongsopa
dc.contributor.correspondenceS. Pichaiyongvongdee; Department of Innovation Technology for Food Entrepreneur, School of Culinary, Suan Dusit University, Bangkok, Thailand; email: suwanna_pic@dusit.ac.th
dc.date.accessioned2025-07-07T18:16:38Z
dc.date.available2025-07-07T18:16:38Z
dc.date.issued2025
dc.description.abstractIn general, most traditional cream soups are high in carbohydrates and low in calcium, fiber, and phytochemicals, which reduces their nutritional value. Therefore, the development of purple sweet potato soup fortified with Chinese kale was important to enhance its nutritional value and address malnutrition. This innovative product combines the health benefits of purple sweet potato due to its antioxidant properties, while Chinese kale was a rich source of calcium and dietary fiber, making it a more nutritious and health-promoting food. This research investigated the effects of different pre-processing and drying methods on the physicochemical and cooking properties of freeze-dried soup products made from purple sweet potato (PP) and Chinese kale (CK). CK was blanched in 1% NaCl and 1% NaHCO3 solutions and then tray-drying and freeze-drying techniques were used. It was found that CK branched in 1% NaCl solution and freeze-dried retained significant levels of chlorophyll, calcium, fiber, and antioxidants. © 2025 The Author(s). Published by Enviro Research Publishers.
dc.identifier.citationCurrent Research in Nutrition and Food Science
dc.identifier.doi10.12944/CRNFSJ.13.1.18
dc.identifier.issn2347467X
dc.identifier.scopus2-s2.0-105001726810
dc.identifier.urihttps://repository.dusit.ac.th/handle/123456789/7302
dc.languageEnglish
dc.publisherEnviro Research Publishers
dc.rightsAll Open Access; Gold Open Access
dc.rights.holderScopus
dc.subjectCalcium
dc.subjectChinese Kale
dc.subjectDrying Methods
dc.subjectPurple Sweet Potatoes
dc.subjectSoup Powder
dc.titleThe Effects of Preprocessing and Drying Methods on the Quality of a Nutritious Dried Soup Product Derived from Purple Sweet Potatoes and Chinese Kale Leaves
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-105001726810&doi=10.12944%2fCRNFSJ.13.1.18&partnerID=40&md5=b23d326e2f95c9b06a3f1809a977947b
oaire.citation.endPage289
oaire.citation.issue1
oaire.citation.startPage271
oaire.citation.volume13
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