Coleus aromaticus: a therapeutic herb with multiple potentials.

The herb Coleus aromaticus belonging to Lamiaceae family and Coleus genus is known by numerous names in different parts of the world and several language specific vernacular names. The herb has been extensively studied as well as reported in several fields of science. The multiple potential of the herb includes allelopathic potential, antibacterial property, antimicrobial activity, insecticidal property; free radical scavenging and radio-protective components from herb extracts and most recently the appetizing potential of the herb have been reported. The herb has carvacrol and thymol as the major components responsible for the flavour; while chlorogenic acid, rosmarinic acid etc. as the phenolic components. The herb has been used in therapeutic and medicinal applications as well as in culinary preparations.

Effect of appetizer administration on plasma leptin level in human volunteers.

The present study aimed at evaluating the effect of appetizer administration on plasma leptin levels of human volunteers. The ginger-based appetizers, namely ginger munch, fruit munch, jeera munch and appetizer drink, developed in the Defence Food Research Laboratory were used for 45 volunteers. Leptin was analyzed using the BioSource enzyme-amplified sensitivity immunoassay kit. The fasting plasma leptin level for men and women ranged between 0.5 and 19.5 ng/ml and between 2 and 36 ng/ml, respectively. The decreased (6-16%) plasma leptin levels after consumption of appetizers indicated their appetizing effect.

Development of ready-to-eat appetisers based on pepper and their quality evaluation.

Appetiser is a need based product for defence forces deployed at high altitudes. Ready to eat appetisers in the form of munches i.e. pepper munch and lemon munch were developed by using response surface methodology and central composite rotatable design with active ingredients as variables and quality parameters such as acidity, sugars and sensory acceptability score as responses. The ingredients like raisins and dates were pre-processed by frying in ghee (butter oil) while juice was extracted from pseudolemon and lemon. Pepper was pulverized to a fine powder prior to main processing. The optimized composition of ingredients was processed further by dehydration and concentration technique. The products had 8.7-9.8% fat, 6.5-7.9% protein and 72-73% carbohydrates supplying about 80 Kcals/20 g munch. The appetisers packed in metalized polyester pouches had a shelf-life of 9 months at room temperature (18-33 °C) as well as at 37 °C.