## 3 Results and Discussion
### Texture Analysis  
In terms of food technology, the texture of food products is significantly determined by their rheomechanical properties [31]. Each soup released on the market should be clearly identified by the distinct taste of its main ingredient and an appropriate texture. Generally, there are two types of soups: thick and clear (thin) ones. Soups are categorised into either type by assessing their textures [32]. The textures of the two model soups were tested at room temperature (20 \({}^{\circ}\)C) and after heating (55 \({}^{\circ}\)C). The results are shown in Figures 1-4. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Ingredients** & \multicolumn{2}{c}{**Vegetable Cream Soup with**} & \multicolumn{2}{c}{**Vegetable Cream Soup with Rabbit**} \\  & \multicolumn{2}{c}{**Rabbit Meat**} & \multicolumn{2}{c}{**Meat and Beef Balls with Carrots**} \\ \hline Nutritional values & 100 g/product & \% RI * & 100 g/product & \% RI * \\ Energy value & 350 kJ/84 kcal & 18 & 373 kJ/89 kcal & 19 \\ Fat, including & 4.5 g & 6 & 4.5 g & 6 \\ saturated fatty acids & 1.8 g & 9 & 1.8 g & 9 \\ Carbohydrates, & 5.5 g & 2 & 5.0 g & 2 \\ including & 0.5 g & 1 & 0.3 g & 0 \\ Dietary fibre & 1.3 g & - & 1.4 g & - \\ Protein & 4.7 g & 9 & 6.5 g & 13 \\ Sodium chloride & 0.8 g & 14 & 0.8 g & 14 \\ \hline \hline \end{tabular}
* Reference intake for an average adult (8400 kJ/2000 kcal).  
\end{table} 
Table 1: A commercial specification of the innovative soups, showing ingredients and nutritional values. Figure 1: The firmness of the model soups measured at room temperature and after heating vs. the storage period. (a–j) Different letters indicating a significant difference at \(p<0.05\) (n = 8). Figure 3: The cohesiveness of the model soups measured at room temperature and after heating vs. the storage period. (a–i) Different letters indicate a significant difference at \(p<0.05\) (n = 8). Figure 2: The consistencies of the model soups measured at room temperature and after heating vs. the storage period. (a–f) Different letters indicating a significant difference at \(p<0.05\) (n = 8). Both model soups were characterised by a similar firmness at room temperature (Figure 1). The average values amounted to 0.85 \(\pm\) 0.02 N on day 1, 0.91 \(\pm\) 0.02 N on day 7, 0.77 \(\pm\) 0.01 N on day 14, and 0.86 \(\pm\) 0.02 N on day 21. When the soups were heated, the values of all texture parameters decreased significantly. However, although there were statistically significant differences, the numerical values were similar (\(p<\) 0.05). The firmness, expressed as the average value measured for two variants of samples at all storage periods, decreased to 0.58 \(\pm\) 0.01 N.  
During storage, the course of changes in the consistency of both soups measured at room temperature and after heating was quite similar to the course of changes in firmness (Figure 2). At 20 \({}^{\circ}\)C, there were greater differences in the consistency for individual storage periods. The average maximum (11.8 \(\pm\) 0.2 N \(\times\) s) and minimum values (10.2 \(\pm\) 0.1 N \(\times\) s) for both soups were observed on the seventh day of storage (\(p<\) 0.05). The analysis of the texture of the samples after heating showed equal values for the consistency of both soups during individual storage periods. They ranged from 8.7 \(\pm\) 0.1 N \(\times\) s to 9.4 \(\pm\) 0.1 N \(\times\) s (\(p>\) 0.05). Figure 3 shows the values of another texture parameter (i.e., cohesiveness). During the same storage periods, both soup samples were characterised by similar values for this texture parameter. Like before, after heating, the values of cohesiveness were statistically significantly lower than at room temperature (\(p<\) 0.05). The viscosity index was the last texture parameter analysed in our study (Figure 4). Both at room temperature and after heating, the average viscosity of the soup with beef balls was 0.3 greater than that of the other soup (the average value measured in the four storage periods).