Development of shelf stable pepper based appetizers by response surface methodology (RSM)

The paper deals with three pepper-based appetizers developed in the form of convenient beverage mixes. The optimization of ingredients in the formulations of spiced drink mix, spiced tomato mix and chakota soup mix was achieved using response surface methodology with statistical design software. The active ingredient pepper was 1.5 and 2.8/100 g as black pepper and 9/100 g as white pepper with total pungency (expressed as piperine, g/100 g) of 0.08, 0.155, 0.155 in spiced drink mix, chakota soup mix and spiced tomato mix, respectively. The appetizer mixes packed in paper/Al foil/ polythene (PFP) and polypropylene (PP) pouches were stored at ambient temperature as well as 37 °C. Periodic evaluation (2-months interval) revealed that spice drink mix and spiced tomato mix had a shelf life of 6 months, while it was 8 months for chakota soup mix packed in PFP pouches under ambient conditions (18–33 °C).