Development and Nutritional Characterization of a Plant-based Ketogenic Soup Enriched with Sunflower (Helianthus annuus L.) and Sesame Seeds (Sesamum indicum L.)
Yogita Rahul Mirajkar
Department of Food Technology, CNCVCW, CSIBER, Kolhapur 416004, MS, India.
Pravin Kumar Dinkar Patil
Department of Food Science and Technology, Shivaji University, Kolhapur 416004, MS, India.
Akshaya Kumar Sahoo *
ICT – Indian Oil Odisha Campus, Bhubaneswar, Odisha, India.
*Author to whom correspondence should be addressed.
Abstract
The primary objective of the present study was to formulate and test a plant-based ketogenic soup using sunflower and sesame seeds as the primary fat sources. Five formulations were created with varying ratios of these seeds, and a standard cream of vegetable soup was used as a control. Sensory evaluation (9-point hedonic scale) revealed that colour, flavour, taste, consistency, and overall acceptability were highest for KS A. The proximate analysis of the ketogenic soups showed higher protein content (8.96-10.46%), fat content (51.02-54.42%), fibre content (2.63-3.45%), and energy content (542.18-569.50 kcal) than the control, whereas carbohydrate content was significantly lower (10.24-11.41%). Colour measurements indicated good visual quality, with moderate differences from the control sample. The optimised formulation, KS A, was selected based on sensory, colour, and nutritional evaluations. The optimised formulation had a fat-to-carbohydrate and protein ratio of ~2.73:1, which falls within the range recommended for a ketogenic diet. The use of sunflower and sesame seeds as alternatives to traditional animal-derived ketogenic ingredients enabled the formulation to be suitable for plant-based diets. KS A was analysed for minerals, and essential minerals were identified, enhancing its nutritional profile. The microbiological evaluation showed low total plate counts and yeast and mould counts, while coliforms and Escherichia coli were absent, indicating satisfactory microbiological quality and hygienic processing conditions. The results indicate that the developed ketogenic soup has good sensory characteristics, a high-fat, low-carbohydrate nutritional composition, and acceptable safety features. Thus, KS A shows potential as a functional plant-based ketogenic food. Shelf-life and storage stability studies are recommended to support commercial development.
Keywords: Ketogenic soup, sunflower seeds, sesame seeds, plant-based food, sensory evaluation, proximate composition.