ABSTRACT The demand for instant nutritious functional foods has been on the rise, due to the increase in the incidence of lifestyle diseases. A dried phytochemical-rich instant soup, developed using a variety of vegetables, may be an attractive food for health-conscious consumers. Therefore, this study aimed at using response surface methodology to develop an instant vegetable soup rich in fiber and phytochemicals, whilst with reduced salt. The independent variables were a green leafy vegetable cocktail, sweet potato flour and pumpkin flour; and the dependent variables were total phenolics and the color of the soup. The soup was acceptable, with an improved in-vitro antioxidant activity, increased β- carotene content, 18 g fiber, 7.74 g proteins, 51.73 g carbohydrates and 1.3 g sodium per 100 g soup powder. The major flavonoid in the soup was catechin, whilst the phenolic acids; ferulic acid, caffeic acid, ellagic acid and luteolin were present in relatively high amounts in the soup. Ellagic acid content in soup was similar to that of strawberry, whilst caffeic acid was lower than levels noted in apples. The developed soup with different vegetables can be of benefit with various phenolic compounds and other phytonutrients.

中文翻译：

---

使用复合蔬菜提高无麸质汤的植物营养素含量

摘要 由于生活方式疾病发病率的增加，对速溶营养功能性食品的需求一直在上升。一种使用多种蔬菜制成的富含植物化学物质的干速溶汤，对于注重健康的消费者来说可能是一种有吸引力的食品。因此，本研究旨在使用响应面方法开发一种富含纤维和植物化学物质的速溶蔬菜汤，同时减少盐分。自变量是绿叶蔬菜鸡尾酒、红薯粉和南瓜粉；因变量是总酚类物质和汤的颜色。汤是可以接受的，体外抗氧化活性提高，β-胡萝卜素含量增加，每 100 克汤粉含有 18 克纤维、7.74 克蛋白质、51.73 克碳水化合物和 1.3 克钠。汤中的主要黄酮类化合物是儿茶素，而酚酸则是；阿魏酸、咖啡酸、鞣花酸和木犀草素在汤中的含量相对较高。汤中鞣花酸的含量与草莓相似，而咖啡酸的含量低于苹果。用不同的蔬菜制成的汤可以有益于各种酚类化合物和其他植物营养素。