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Development of a hot water reconstitutable appetizer soup mix from Coleus aromaticus using response surface methodology
Wadikar, D. D1, Premavalli, K. S2.
Indian borage/ Karpurvalli (Coleus aromaticus) is an herb with aromatic leaves with ajwain like flavour known for stimulating properties. The paper deals with the development of a shelf stable ready-to-reconstitute appetizer soup mix, convenient to the consumer. The central composite design with two ingredient variables i.e. karpurvalli leaves powder & green gram flour resulted in 13 experimental combinations with the help of Design expert® statistical software. All these combinations for the appetizer were processed by dehydration and proportionate dry blending using pre-processed ingredients and evaluated for quality parameters. The optimized product had the proximate composition of 19.1% protein, 6.3% fat, 8.3% ash, 5.2% crude fibre and 54.4% carbohydrate (by difference). The appetizer soup mix packed in metalized polyester pouches had a shelf life of 6 months at 28 ± 5o C as well as 37o C storage. The RTR (Readyto-reconstitute) appetizer based on Coleus aromaticus was developed with excellent sensory properties and shelf stability.
Affiliation:
- Defence Food Research Laboratory, India
- Defence Food Research Laboratory, India
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Indexation |
Indexed by |
MyJurnal (2017) |
H-Index
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8 |
Immediacy Index
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0.002 |
Rank |
24/42,Q3(Sciences ) 24/42,Q3(Sciences ) 8/20,Q2(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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