Journal of Nutraceuticals and Food Science

Formulation Development and Evaluation of Anti-diabetic Nutraceutical Instant Soup Powder Formulation

The research study was conducted to develop anti diabetic nutraceutical instant soup powder formulation with the use of jamun seed powder, fenugreek seed powder, gurmar leaves powder for anti-diabetic activity and garlic powder, curry leaves powder, black pepper powder, and black salt for spices, and mushroom, tomato powder for flavoring, and figer millet flour for thickening of soup the soup powder in different ratios of the ingredients F1, F2, F3 and F4, the prepared formulations were evaluated for sensory evaluation and result reviles F4 found to be best with overall acceptability, hence F4 select ed for further study The results of nutritional analysis indicate that, formulated instant soup powder was enhanced with protein and carbohydrate and low in fat with high energy value. Antioxidant and antimicrobial content of formulated instant soup powder was found to significant, outcome of alpha amylase inhibition assay indicate that formulated instant soup powder retained low glycemic index and can be supplemented to diabetic patient the shelf–life properties were found to be good and it retained flavor and test after 3 months of storage. Hence, this formulated anti diabetic nutraceutical instant soup powder can be easily manufactured at low cost and it can definitely meet out the need of growing functional food market.

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