Development of a hot water reconstitutable appetizer soup mix from Coleus aromaticus using response surface methodology

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 ± 5oC as well as 37oC storage. The RTR (Readyto-reconstitute) appetizer based on Coleus aromaticus was developed with excellent sensory properties and shelf stability.