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