Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part B
Development and evaluation of a red rice-vegetable soup premix as a functional food for tuberculosis recovery
Author(s): Riswin Mohammad Muth and Jenifer Antony
Abstract: Tuberculosis (TB) is a global health concern, often worsened by malnutrition, which weakens immunity and delays recovery. Functional foods, such as nutrient-rich soups, offer a promising dietary intervention for TB patients. This study developed and evaluated a red rice-vegetable soup premix formulated to support TB recovery. Red rice, rich in anthocyanins and antioxidants, was combined with vegetable powders (carrot, beans, onion, and garlic) to enhance immune function. Three formulations were tested for sensory appeal, nutritional composition, and microbiological safety. Sensory evaluation identified Variation C (50% vegetable powder, 40% red rice powder) as the most preferred due to its balanced taste, texture, and nutritional benefits. The soup provided 65.58 kcal per 100 ml, with significant polyphenol (17.6 mg) and anthocyanin (6.36 mg) content. While microbiologically safe, its short two-day shelf life requires further research on preservation methods. This study highlights red rice-vegetable soup as a potential functional food for TB recovery.
DOI: 10.22271/foodsci.2025.v6.i1b.194
Pages: 128-130 | Views: 51 | Downloads: 18
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How to cite this article:
Riswin Mohammad Muth, Jenifer Antony. Development and evaluation of a red rice-vegetable soup premix as a functional food for tuberculosis recovery. J Curr Res Food Sci 2025;6(1):128-130. DOI: 10.22271/foodsci.2025.v6.i1b.194
