Development, Physicochemical, Nutritional and Sensory Characterization of Freeze-Dried Instant Vegetable Rice Soup

Abstract

As consumer preferences shift toward healthier, more convenient options, demand for minimally processed easily prepared foods with extended shelf lives is rising. This study developed and char- acterized an instant vegetable rice soup made of broth, parboiled rice, and freeze-dried herbs and vegetables. Optimizing freeze- drying over 12 hours, we analyzed physicochemical parameters such as drying time, color, rehydration, and texture. The soup, with reduced sodium content, met Argentine Food Code standards and contained less sodium than 24 commercial soups. Sensory evaluation confirmed its market potential, highlighting its appeal as a nutritious, high-quality, and convenient food product.