. 2019 Dec 21;57(5):1917–1925. doi: 10.1007/s13197-019-04227-1

Table 3.

The effect of different formulations on functional, pasting and sensory characteristics of baby corn soup mix

	Formulation 1	Formulation 2	Formulation 3	Formulation 4
Functional properties
Water absorption index g/g	2.461^d ± 0.041	3.153^c ± 0.04	3.802^b ± 0.053	4.273^a ± 0.035
Oil absorption index g/g	2.334^c ± 0.043	2.468^b ± 0.035	2.583^a ± 0.014	2.601^a ± 0.025
Water activity	0.413^a ± 0.004	0.412^a ± 0.004	0.420^a ± 0.004	0.410^a ± 0.004
Foaming capacity (%)	2.13^d ± 0.12	6.2^c ± 0.08	10.2^b ± 0.08	16.53^a ± 0.28
Bulk density (Kg/m³)	488.10^d ± 1.12	551.40^c ± 1.59	562.85^b ± 1.07	567.74^a ± 2.15
Tap density (Kg/m³)	715.96^c ± 1.34	725.81^c ± 1.83	728.62^ab ± 1.09	730.97^a ± 1.39
Antioxidant activity (% DPPH inhibition)	65.04^d ± 0.29	67.76^c ± 0.31	69.91^b ± 0.24	70.01^a ± 0.21
Pasting properties
Pasting temperature (°C)	89.2^d	90.2^c	90.6^b	91.2^a
Peak viscosity (cP)	855^a	724^b	573^c	375^d
Hold viscosity (cP)	624^a	518^b	387^c	233^d
Final viscosity (cP)	847^a	754^b	633^c	454^d
Break down (cP)	234^a	203^b	184^c	145^d
Set back viscosity (cP)	224^c	244^b	246^a	247^a
Sensory parameters
Appearance	7.02^c ± 0.41	8.12^a ± 0.37	7.3^b ± 0.36	6.86^d ± 0.26
Consistency	7.17^b ± 0.31	8.05^a ± 0.19	7.2^b ± 0.28	6.37^c ± 0.37
Taste/flavour	7.2^b ± 0.34	8.35^a ± 0.33	7.1^b ± 0.42	6.75^c ± 0.31
Overall acceptability	7.13^b ± 0.25	8.17^a ± 0.17	7.2^b ± 0.24	6.66^c ± 0.24

Values with different superscripts in a column differ significantly (p < 0.05)

Formulation I—Baby corm powder:corn starch in ratio of 10:52

Formulation II—Baby corm powder:corn starch in ratio of 20:42

Formulation III—Baby corm powder:corn starch in ratio of 30:32

Formulation IV—Baby corm powder:corn starch in ratio of 40:22

Each formulation contains onion:garlic:salt:sugar:mango:coriander:cumin:black pepper powders in ratio of 2:2:10:6:15:1:1:1