Title : Qualities and antioxidant activity of instant healthy plant-based soup powder of Gnetum gnemon var. tenerum leaves mixed with germinated mung bean seeds
Abstract:
High fat-sugar food is a crucial factor to generate hyperglycemia and hyperlipidemia leading to type-2 diabetic and followed by cardiovascular diseases. Less fat and low digestible carbohydrate products are interesting and more marketable. Gnetum gnemon var. tenerum leaves an indigenous Thai plant named as Liang leaves was taken to dry with the proper condition of vacuum microwave dryer before brought to grind to powder called as Liang powder, LP. The powder was used to produce the instant plant-based soup powder by mixing with the germinated mung bean powder (GMBP) and other ingredients. Phytochemical profiles, antioxidant activities, nutrition, sensory evaluation and microbial qualities, and in vitro glycemic index (eGI) of the product were investigated. Results showed that LP contained twenty-one flavonoids, one phenolic acid, one stilbene, fourteen terpenoids and one quinone. Total phenolic content of LP, MBP, formula 1 (F1) and formula (F2) were 19.41 ± 0.45, 5.18 ± 0.07, 7.15 ± 0.26 and 6.74 ± 0.18 mg GAE/g dry basis, respectively. Total flavonoid content of LP, MBP, F1 and F2 were 8.66 ± 0.14, 2.79 ± 0.06, 3.12 ±0.04 and 2.23 ± 0.04 mg QE/g dry basis, respectively. LP provided the highest ORAC activities followed by F1, F2 and MBP as 1336.09 ± 68.51, 528.87 ± 4.64, 433.50 ± 6.22and 357 ± 8.82mM TE/g dry basis (p<0.05). The instant soup products in this experiment were sensory evaluated and compared with 3 heathy commercial soup products. The result found that sensory scores of both F1 and F2 were close to commercial brand. F2 showed a good sensory result with more than 6 scores in 6 of 7 attributes. F2 contained 21.06±0.25 g protein, 68.17±0.23 g carbohydrates, 2.40±0.005 g fat, 10.96±0.004 g total dietary fiber, 4,604.17±45.84 µg vitamin A, 36.02±0.04 mg vitamin C, 414.54±12.10 mg phosphorus and 168.64±3.71 g magnesium per 100 g sample. In addition, F2 exhibited medium glycemic index with 65.28±0.05 and low glycemic load. The instant plant-based soup powder of LP mixed with MBP can be used as an optional healthy soup. However, yeasts and molds, and Bacillus cereus counts indicated that microbial quality is still doubtful and needs to standardize process further.
Keywords: Heathy soup, Gnetum gnemon var. tenerum leaves, Antioxidant, Glycemic index
