Cooking methods and organoleptic profile of vegetable cream: A comparative analysis

Background Soup is important in the Mediterranean diet, promoting the consumption of vegetables and legumes and providing essential nutrients. Some studies refer that soup becomes a source of comfort for 1 in 3 consumer’s globally. However, its consumption has been declining in Portugal, considering this market is facing lower consumer demand, limited product innovation, and stiff competition. Methods This project aimed to encourage soup consumption by developing a sustainable, nutritionally balanced, allergen free option, suitable from 8 months of age, enriched with olive oil and low in sodium. The formulations were based on: leek, zucchini, carrot, and orange lentils, processed fresh, dehydrated, or freeze-dried. Dehydration was carried out at 70°C for 10 hours (Proficook PC-DR 1116), while freeze-drying lasted 72 hours at -54°C (Mini Lablyo), leading to greater water loss. Colour parameters were measured with the Konica Minolta Chroma Meter CR-400 for all vegetables except lentils, which were analysed only in dry form. The soup was prepared using a Thermomix TM6 with 850ml of water, 100g of leeks, 100g of zucchini, 150g of carrots, and 50g of lentils. The ingredients were cooked for 25 minutes at 100°C, adding olive oil and progressive mixing (1 minute, speed 5-7). Results Consumer acceptance was evaluated with 36 participants through hedonic tests, showing that formulation II (dehydrated ingredients) was the most appreciated. Sodium chloride levels were determined using a 300 series Brix refractometer. Conclusion Overall, the results highlight the potential of dehydrated vegetable soups as a practical and nutritious solution to promote healthier eating habits.