Development of Canned Vegetable Soup

Abstract

The objective of this research was to utilize various kinds of vegetable to develop the canned soup product which accepted by the consumers.  The method started with the consumer survey (n=200) to investigate the needs of consumer for the product profile.  The results indicated that most consumers liked the clear to slightly turbid soup with chicken (60.9%).  The kinds of vegetable which consumer wanted were mushroom, carrot, sweet corn and pumpkin, whereas, the respondents were 76.4, 56.4, 43.6, and 35.0%, respectively.  From this product profile, the product development started with the preparation of the stock soup that consisted of radish 100 g and onion 75 g in water 1000 g boiled for 2 hours with chicken rib, garlic, pepper, salt, soy sauce and monosodium glutamate. This clear soup provided the highest liking score.  The sterilized process was autoclave at 121 ^๐C for 12 min (F_๐ = 6.53).  The formulation of canned soup was optimized by chicken 30%, pumpkin 10%, mushroom 20%, sweet corn 20% and carrot 20%. After that, the soup were reformulated by seasoning with salt 1.4%, soy sauce 3.0%, MSG 0.4% and sugar 2.0% (based on soup).  This finished product provided the good sensory characteristics with viscosity 1.74 cps and pH 5.97 and low in fat (0.49%).  The consumer acceptance test (n=120) showed the moderately liking score (7.22-7.47) in all sensory attributes with 95.8% acceptance and 73.33% consumers willing to buy this product.  In conclusion, this developed canned soup was high in acceptability and marketing opportunity.