Spice Blends Research Articles

Synergistic appetite-enhancing effects of essential oils isolated from blended spices

ABSTRACT Chemical and bioactive analyses of spice oils have been widely performed. However, spice blends such as curry powder are not prescribed as herbal medicine, so their bioactivities have not been sufficiently explored. Here, cinnamon, fennel, and clove were blended following the CH1 herbal medicine prescription, and, in mice, appetite-enhancing effects were compared between the blended and individual spices. GC and GC/MS analyses revealed the following major components of the CH1 blended spice oil: trans-anethole, trans-cinnamaldehyde, and eugenol. Food intake was observed in 4 h feeding tests after 16 h of fasting. Eugenol and trans-anethole lowered the dose for the appetite-enhancing effects of trans-cinnamaldehyde 10-fold. After 1 week of daily administration, the dose-lowering effect of eugenol disappeared and the appetite-enhancing effects of trans-cinnamaldehyde occurred at a higher dose. Although the dose-lowering effect of trans-anethole decreased, food intake was still increased significantly by daily administration of blended spices at the lower dose.

Comparative Study on Calcium-enriched Finger Millet Tisane: Optimizing Soaking and Roasting Methods

This study focuses on the development of a calcium-rich herbal tisane using finger millet, a grain known for its high calcium content, aimed at enhancing dietary calcium intake. Two distinct processing methods were employed to optimize the calcium content of the tisane. In Treatment 1, Finger millet was roasted and combined with spice powder, while in Treatment 2, Finger millet underwent soaking, cabinet drying, roasting, and then blending with spice powder. The calcium content and overall quality of both treatments were evaluated, revealing a marginal increase in calcium concentration in Treatment 2, attributed to the additional processing steps. Specifically, Treatment 2 yielded a maximum calcium content of 396 mg compared to 380 mg in Treatment 1, demonstrating the effectiveness of the additional soaking and drying steps in enhancing calcium bioavailability. The final product was further enriched with a blend of spices, including dry ginger, cinnamon, cardamom, Arjuna bark, fennel seeds, and Tulsi leaves, contributing to its healthful properties. Organoleptic evaluations, conducted to assess sensory attributes such as flavor, aroma, and overall acceptability, indicated that both treatments were well-received by consumers. This suggests the product's potential for consumer acceptance and market viability. The findings suggest that calcium-enriched Finger millet tisane could serve as a valuable functional beverage, particularly for populations at risk of calcium deficiency. Its nutrient profile, combined with favorable sensory attributes, positions it as a promising option for improving dietary calcium intake and promoting overall health. Further research on larger sample sizes and bioavailability studies could reinforce its potential as a functional health beverage.

Phytochemical Analysis and In Vitro Evaluation of Antidiabetic Potential of Banana Bract Lehya

Banana Bract Lehya, a traditional Ayurvedic formulation, has gained recognition for its potential therapeutic applications. This study aimed to prepare and evaluate the physicochemical properties and biological activities of Banana Bract Lehya. The lehya was prepared using banana bract powder (Musa paradisiaca), jaggery, tamarind, and a blend of spices including cumin, ajwain, ginger, fennel, and black pepper. Phytochemical screening revealed the presence of various bioactive compounds, with high concentrations of flavonoids and phenolic compounds, and moderate levels of tannins and terpenoids. Physicochemical analysis showed a pH of 6.20, loss on drying of 70%, total ash content of 3.2%, and total solid content of 96%. Organoleptic evaluation indicated a light brown and black color, pungent and spicy taste, and jelly-like texture. The total phenolic content was 78.5 ± 3.2 mg GAE/g, while the total flavonoid content was 42.3 ± 2.1 mg QE/g. Antioxidant activity, assessed by DPPH free radical scavenging assay, showed an IC50 value of 127.6 ± 5.4 μg/mL, compared to ascorbic acid's 23.8 ± 1.2 μg/mL. Glucose adsorption capacity increased with rising glucose concentration, suggesting potential anti-diabetic effects. The lehya exhibited concentration-dependent inhibition of α-amylase and α-glucosidase enzymes, with IC50 values of 156.3 ± 7.2 μg/mL and 143.7 ± 6.5 μg/mL, respectively, compared to acarbose's 83.2 ± 3.8 μg/mL and 95.6 ± 4.1 μg/mL. These findings provide valuable insights into the composition, physicochemical properties, and potential health benefits of Banana Bract Lehya.

Analisis Kompetensi Kewirausahaan dalam Mewujudkan Keunggulan Kompetitif di UMKM Kedai Mie Ala Korea Kecamatan Lemahabang Wadas

This study aims to analyze how entrepreneurial competence can realize competitive advantage in Korean Noodle Shop MSMEs located in Wadas Lemahabang, which offers various Korean specialties. The research method used is descriptive qualitative with data collection techniques through interviews, observations, and documentation. The results of the study indicate that Korean Noodle Shops have entrepreneurial competence that includes the ability to create new flavors, consistency in posting products on social media, the ability to prepare financial reports, and the presence of business partners. Competitive advantages include special spice blends, competitive pricing, and the ability to survive and compete for six years. The obstacles faced include a location far from the city center, lack of use of digital marketing, some raw materials purchased online, and long-lasting service. The proposed solutions to overcome these obstacles include opening a branch in the city center, registering sales through digital marketing, stocking raw materials for the next few days, adding local business partners, and training for chefs to improve service speed. This study provides important insights for the development of entrepreneurial strategies to increase the competitive advantage of MSMEs in the culinary sector. Keywords: Korean Noodle Shop, Entrepreneurial Competence, Competitive Advantage

Mixed Methods Study Investigating Adolescent Acceptance and Implementation Outcomes of Serving Spicy Vegetables in School Lunch

BackgroundOnly a few adolescents are meeting their daily vegetable requirement. At the same time, spicy food is increasingly popular and familiar across cultures. ObjectivesTo explore the implementation of spicy vegetables into school meals, the primary objective is to determine adolescents’ preferred degree of hot spice on steamed broccoli. Secondary objectives include estimating the appropriateness and acceptability of spicy vegetables in the National School Lunch Program and identifying strategies to promote spicy vegetables within school meals. MethodsOne hundred participants between the age 11 and 17 y sampled 4 steamed broccoli florets with varying levels of a ground red and cayenne pepper spice blend (0, 0.9, 2.0, and 4.0 g). Participants rated their likeability of each broccoli sample on a 9-point hedonic scale and answered a survey assessing chili liking, chili consumption patterns, appropriateness, and acceptability. An interview assessed perspectives on spicy vegetables within school lunch.Regression analyses assessed relationships between participant attributes and sample ratings and survey outcomes. Agglomerative hierarchical cluster analysis was conducted to cluster together participants with similar sample liking ratings. ResultsSeventy-seven percent of participants reported that chili pepper makes food taste better, and 67% consumed spicy food weekly or daily. Chili likers (n = 41) were the dominant cluster group, compared with moderates (n = 31) and chili dislikers (n = 28). Thematic analysis results suggested that most participants support incorporating spicy vegetables into school lunch but mushy vegetable texture may undermine the impact of changing school vegetable spice levels. ConclusionsSpicy foods are commonly consumed by adolescents, and these findings support the inclusion of spicy vegetables in school lunch. Additional research is needed to identify policies and practices to improve the texture of vegetables in school meals and determine additional strategies to support cultural humility in child nutrition programs.

Preperation of Sambhar Premix

Abstract: A sambhar premix is a convenient blend of dry spices and lentils essential for preparing the popular South Indian dish, sambhar. Comprising roasted and ground ingredients like lentils (toor dal, masoor dal), spices (coriander, cumin, fenugreek, mustard seeds), dried red chilies, and aromatics (turmeric, asafetida, curry leaves); this premix offers a quick solution to recreate the flavorsome and aromatic sambhar. When stored in an airtight container, this premix maintains its freshness, making it a time-saving and versatile addition to various culinary creations. masala development process would highlight the key steps and considerations in creating this traditional South Indian spice blend. It would cover aspects suchas ingredient selection, proportioning, grinding techniques, and the preservation methods employed. Additionally, the abstract might touch upon the cultural significance of masala and its role in enhancing the flavor profile of the iconic dish. This abstract delves into the historical evolution of masala, exploring its traditional ingredients and tracing the development of a premix. The document outlines the meticulous method of preparation for the premix, emphasizing key steps such as ingredient selection, proportioning, and grinding techniques. Additionally, it includes a comprehensive cost analysis of the production process. Proximate testing is employed to evaluate the nutritional composition of the masala, shedding light on itsdietary implications. This abstract aims to provide a holistic overview of the masala development process, combining historical context, preparation methodology, cost considerations, and nutritional insights. This detailed abstract explores the rich history, intricate ingredients, and methodical preparation of masala powder, with a focus on developing a premix. The historical analysis delves into the origins and evolution of the spice blend, highlighting the regional variations and cultural significance associated with its use in South Indian cuisine. The document provides a comprehensive overview of the ingredients, emphasizing the selection of authentic spices crucial to achieving the distinctive flavor profile. The method of preparation for the premix is detailed, encompassing precise measurements, grinding techniques, and the blending process to ensure consistency and optimal flavor infusion. A meticulous cost analysis is presented, covering raw materials, processing expenses,and packaging costs, offering insights into the economic feasibility of producing masala on a larger scale. Furthermore, proximate testing is employed to assess the nutritional composition, detailingthe macronutrient and micronutrient content, contributing to a comprehensive understanding of the spice blend's dietary implications. This abstract aims to serve as a comprehensive reference, encapsulating the historical, culinary, economic, and nutritional dimensions of masala powder and its premix variant.

Standardization Of Traditional Pongek Situjuah Food Recipes

The background to this research is that there is no standard pongek situjuah recipe in Nagari Situjuah Gadang because there are still differences in ingredients, spices, measurements used and processing processes. This research aims to standardize the pongek situjuah recipe in Nagari Situjuah Gadang, Lima Puluh Kota Regency. This type of research uses a mixed method between quantitative and qualitative descriptive. Qualitative data collection techniques are observation, interviews, documentation and quantitative data collection techniques are organoleptic test questionnaire format. Qualitative data analysis techniques use three activity streams, namely: data reduction, data presentation, drawing conclusions and quantitative data analysis techniques using the formula (Mx=∑ x / N), data validity, testing the validity of qualitative data, namely: extended participation, diligent observation, and triangulation. Based on the research results, 3 pongek situjuah recipes were obtained. The results of the organoleptic test obtained the highest score by Mrs. Damiar from Jorong Padang Jariang with an average score of 27.8. The standardization of the Pongek Situjuah recipe is carried out by organoleptic tests to obtain good quality Pongek Situjuah including: Pongek Situjuah shape (neat and half-crescent shape with a thickness of 3 cm), color of Pongek Situjuah (dark yellow), aroma of Pongek Situjuah (fragrant blend of spices), texture. pongek situjuah (soft and thick sauce) and pongek situjuah (savory) taste.

Development of Functional Dairy Spread

Aims: The study aimed to develop functional dairy spread that is spreadable at refrigeration temperature and low in fat content. Study Design: Development of functional dairy spread and its analysis. Place and Duration of Study: Department of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, Karnataka, India. Between June 2023 and April 2024. Methodology: Ingredients for the functional dairy spread were optimized through sensory analysis by a panel using a 9-point hedonic scale. The optimized spread was then analysed for its techno-functional attributes and microbiological quality. Results: The optimized dairy spread contained skim milk powder (14%), whey protein concentrate (4%), and salt (1%), with cream, flaxseed oil, sunflower oil, carboxymethyl cellulose, and glycerol monostearate as constant ingredients. The spice blend of ginger, garlic, coriander, and white pepper powder was optimized at 2%. The optimized functional dairy spread had 30.20% fat, 7.46% protein, and 53.2% moisture, with total solids at 47.6% and ash at 2.57%. Acidity was 0.42% LA, viscosity was 123 cP, and the hardness index was 0.47 mm. Water activity was 0.932, spreadability was 1.6 cm/hr, and colour measured at L* 87.32, a* -1.65, b* 16.05. Coliforms, yeast and molds, staphylococci, and lipolytic counts were all nil. Conclusion: The developed product exhibited excellent spreadability at refrigeration temperature and had a low fat content while being functional spread.

The most commonly used spices in Thai traditional medicine: in vitro evaluation of anti-hyperglycemic, antioxidant, polyphenol content, and nitric oxide production inhibitory activities.

Diabetes mellitus is a persistent hyperglycemic condition. Thai cuisine and medicine incorporate spices: nutmeg, mace, clove buds, cardamom, cinnamon, and coriander. The in vitro impacts of these spices on anti-diabetic, antioxidant, anti-inflammatory, and total phenolic and flavonoid content were assessed. Alpha-amylase and alpha-glucosidase inhibition assays were conducted. Antioxidant potential was measured through DPPH and ABTS assays. Anti-inflammatory activity was determined by inhibiting nitric oxide generation in RAW 264.7 cells. Total phenolic content was quantified using the Folin Ciocalteu method, while total flavonoid content was estimated via the aluminum chloride colorimetric method. Ethanolic and aqueous extracts of a blend of spices (Siam cardamom, nutmeg, mace, and clove buds), denoted as 4-GlurE and 4-GlurA, displayed concentration-dependent inhibition of alpha-glucosidase, with IC50 values of 0.373 and 0.435 mg/mL, respectively. 4-GlurE and 4-GlurA exhibited antioxidant activity, by ABTS·+ radical and DPPH scavenging capabilities. 4-GlurE demonstrated anti-inflammatory potential by reducing nitric oxide generation (IC50: 43.95 ± 2.47 μg/mL). 4-GlurE and 4-GlurA possessed total phenolic content (TPC) of 122.47 ± 1.12 and 148.72 ± 0.14 mg GAE/g, respectively. 4-GlurE exhibited a higher total flavonoid content (TFC) compared to the aqueous extract (340.33 ± 4.77 and 94.17 ± 3.36 mg QE/g). Cinnamon and clove aqueous extracts were more potent than acarbose in alpha-glucosidase inhibition with the highest antioxidant activity. Polyphenol levels (TPC and TFC) exhibited strong correlations with antioxidant capacity. Findings are consistent with the traditional use of 4-Glur, with cinnamon, for diabetes prevention and treatment.

The Inhibition of Mitogen-Activated Protein Kinases (MAPKs) and NF-κB Underlies the Neuroprotective Capacity of a Cinnamon/Curcumin/Turmeric Spice Blend in Aβ-Exposed THP-1 Cells.

Alzheimer's disease (AD) is a neurodegenerative disorder characterized by an increased level of β-amyloid (Aβ) protein deposition in the brain, yet the exact etiology remains elusive. Nowadays, treatments only target symptoms, thus the search for novel strategies is constantly stimulated, and looking to natural substances from the plant kingdom. The aim of this study was to investigate the neuroprotective effects of a spice blend composed of cinnamon bark and two different turmeric root extracts (CCSB) in Aβ-exposed THP-1 cells as a model of neuroinflammation. In abiotic assays, CCSB demonstrated an antioxidant capacity up to three times stronger than Trolox in the ORAC assay, and it reduced reactive oxygen species (ROS) induced by the amyloid fragment in THP-1 cells by up to 39.7%. Moreover, CCSB lowered the Aβ stimulated secretion of the pro-inflammatory cytokines IL-1β and IL-6 by up to 24.9% and 43.4%, respectively, along with their gene expression by up to 25.2% and 43.1%, respectively. The mechanism involved the mitogen-activated protein kinases ERK, JNK and p38, whose phosphorylation was reduced by up to 51.5%, 73.7%, and 58.2%, respectively. In addition, phosphorylation of p65, one of the five components forming NF-κB, was reduced by up to 86.1%. Our results suggest that CCSB can counteract the neuroinflammatory stimulus induced by Aβ-exposure in THP-1 cells, and therefore can be considered a potential candidate for AD management.

The medicinal perspective of rasam: A traditional functional food in Southern India

Introduction: Rasam is a traditional South Indian dish known for its unique taste and aroma. It is a spicy soup made from a blend of spices, tamarind, and other ingredients. Rasam holds a significant place in Southern Indian cuisine and is cherished for its culinary heritage. Indian cuisine has a rich tradition of utilizing spices for their medicinal properties in treating and preventing diseases. Objective: This review aims to emphasize the nutritional value of Rasam and its untapped medicinal potential while compiling research on its medicinal-derived ingredients. It examines the ingredients, preparation methods, and cultural importance of Rasam, shedding light on its traditional and gastronomic value. Scope: The review covers the historical background of Rasam, its regional variations, and the diverse ingredients used in its preparation. Rasam is a prime example of a traditional functional meal, with each of its components having been medically shown to treat a variety of conditions. The traditional claim of Rasam is supported by preclinical and clinical research on the dish and its components. It also discusses the health benefits associated with Rasam, such as its digestive properties, immunity-boosting effects, and potential therapeutic value Conclusion: Rasam stands as a quintessential part of traditional Southern Indian cuisine, offering not only a delightful sensory experience but also potential health benefits. Understanding the cultural and nutritional aspects of Rasam can help preserve and promote the richness of Southern Indian culinary traditions. Given the information mentioned earlier, Rasam should be further investigated using scientific methodologies to determine its physiological functions beyond its gastronomic and dietary benefits.

Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O2 Modified Atmosphere Packaging.

This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the Ras El-Hanout blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O2 MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O2 MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with Ras El-Hanout being the most positively perceived by the panelists. Marination also inhibited the pathogen Campylobacter jejuni, thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O2 MAP combined with the Ras El-Hanout spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses.

Comparative Study on Morphological Characteristics, Ethno Botanical and Ethno Pharmacological Importance of Capsicum annuum L. var. Annuum and Capsicum annuum L. var. Frutescens

Background: Capsicum annuum L. belongs to the family Solanaceae is primarily used as a spicy vegetable and as a minor ingredient in wide variety of cuisines, dishes, spice blends and sauces. The current study was dealt with the comparison of morphology of vegetative and reproductive parts and ethno botanical and pharmacological importance of Capsicum annuum L. var. Annuum and Capsicum annuum L. var. Frutescens. Both are shrubby herbs which have an average height ranging between 60-75 cm. Methods: The study materials (flowers, fruits and seeds) were collected from each ten plants of the two varieties of Capsicum annuum L. (Capsicum annuum L. var. Annuum and Capsicum annuum L. var. Frutescens) based on their fruit setting. Result: The results clearly showed the morphological similarities and differences present in terms of nature and arrangement of leaves, flowers and fruits and a short review of their ethno botanical and pharmacological properties.

Effect of pepper and salt blends on microbial quality of quanta: Ethiopian dried red meat

This study was conducted to assess the effect of spice blends varying in salt and pepper concentrations on the microbial quality of Quanta: Ethiopian dried red meat. The experiment had seven treatments: 25% spices, 25% salt, and 50% pepper (T1); 25% spices, 20% salt, and 55% pepper (T2); 25% spices, 15% salt, and 60% pepper (T3); 25% spices, 10% salt, and 65% pepper (T4); 25% spices, 5% salt, and 70% pepper (T5); 100% spices (without salt and pepper), a positive control (T6); a negative control without any added ingredient (T7). Microbiological analyses were performed initially on the raw sliced meat and spice blends, and after application of the treatments on the 10thand 20thdays of drying. High initial loads of total bacteria (APC) and Enterobacteriaceae (EC) were observed in the raw meat samples and spice blends and increased over the drying periods (10 and 20 days) in all treatments. No significant difference (p>0.05) was observed among the treatments (T1-T7) for APC and EC at a given drying period and between the drying periods. Salmonella spp. was not detected in any of the seven treatments either on the 10th and 20th days of drying. However, Escherichia coli was detected in six (T1-T6) of the dry meat samples except in T7 both on the 10thand 20thdays of drying suggesting that the spice blends served as a source of contamination of the dried meat samples with E. coli. However, the spice blends used in combination with drying were effective in inhibiting the growth of Salmonella species in the dry meat samples. Spices as well as the raw meat used for Quanta preparation should be produced and handled under hygienic conditions to minimize the microorganisms that they harbor.

Acute toxic effects of new synthetic cannabinoid on brain: Neurobehavioral and Histological: Preclinical studies

The psychoactive effects of new synthetic cannabinoids (SCs), MDMB-4en-PINACA, are being marketed as a blend of herbs and spices. This study aims to determine the behavioral, neurochemical, histopathological, and immunohistochemical alterations associated with the acute toxicity of MDMB-4en-PINACA compounds. MethodsAdult male albino rats were administered various toxic doses of the drug (1.5, 3, and 6 mg/kg), and behavioral studies were conducted 2 and 24 h later; animals were then sacrificed. Histopathological and neurochemical examinations were performed. Two hours after intraperitoneal. ResultsIntraperitoneal injection of MDMB-4en-PINACA, horizontal movement, the number of stops, and mobility ratio were significantly impaired, along with coordination and balance. In addition, it led to a decline in spatial learning and memory, and neurotransmitter concentrations decreased significantly in a dose-dependent manner. Further examination of the cerebral cortex and hippocampus histopathology revealed pathological degeneration of small pyramidal cells. ConclusionThus, these findings revealed that MDMB-4en-PINACA interferes with hippocampal function and impairs cognitive performance, highlighting the cognitive risk associated with SC abuse.

The use of herbs and spices in sodium-reduced meals enhances saltiness and is highly accepted by the elderly

Dietary intake of sodium by the elderly population in nursing homes should be monitored due to the greater sensitivity of elderly people to sodium. This study aimed to explore any associations between sodium intake and salt taste perception in an institutionalized elderly population and to research the potential of sodium reduction by the use of herbs and spices. The study included 123 senior citizens in nursing home who were on average 80.7 (±5.8) years old. The nutritionist collected data on sodium intake by using 24-hour recall on two non-consecutive days, and taste perception was assessed by salty taste detection and recognition thresholds. An intervention study of sodium reduction was tested on three categories of dishes, potentially high sources of sodium. The participants were divided into three intervention groups, the control group, the 30 % sodium reduction group, and the 30 % sodium reduction with an added blend of herbs and spices. The elderly's average sodium intake exceeded the recommendation by 70 %. The study determined a significant positive correlation between sodium intake and a higher salt taste threshold (r = 0.17; p < 0.05). The saltiness of sodium-reduced foods was significantly lower than the control, but herbs and spices enhanced the saltiness, and the intensity was the same as the control. The liking for sodium-reduced meals was the same as for the control. A declining salty taste is an important determinant of elderly nursing home residents' adherence to the dietary recommendation for sodium intake. Reducing sodium content in meals through the careful addition of spices and herbs aids elderly people in maintaining healthy dietary habits.

Anti-myocardial Infarctus, Efficient Antipoison and Anti-prostate Mighty Spicy Miscellany

Background: Cardiovascular diseases, cancers and diabetes that are the main cause of mortality in the world have as principal origine the lack of food (life) hygiene and environmental pollution at which it should be added the synthesis chemical products and the poisons playing a prominent and active role in this human drama. In this paper it is shown that with spicy blend rationally performed on the basis of their natural properties, prostate and myocardial infarction can be healed. Also this mixture can treat some poisons when detected before.&#x0D; Aim and Objective: The laboratory of physical organic chemistry, food and physical cardiochemistry, Lacopa-CCP in acronym, has just developed a powerful blend of spices based on Turmeric called PdeluxeKK (Paulin Deluxe KUNYIMA KUNYIMA), conceived at the beginning to treat a myocardial infarction caused by poisoning clinically established and after become unexpectedly efficient in the treatment of a prostate and other poisons.&#x0D; Methodology: This mixture contains in order turmeric in large quantity, ginger, black pepper, garlic and red onion, original pure honey and the variant of PdeluxeKK incorporates at the end before the honey the red beetroot to make this mixture more reliable against cyanide poisons through its betacyanin and to prevent eventual anemic problems during the treatment. The order of the mixture is of great importance because it has been observed that its effectiveness changes not only with the proportions of the components involved but also according to the order of addition of the components which constitute this mixture. The mixture pastry should be kept between - 5°C and 0°C.&#x0D; Results: Prostate and myocardial infarction clinically established have been satisfactorily treated by PdeluxeKK. Also many poisons detected in human body are successfully treated by PdeluxeKK.&#x0D; Conclusion: This mighty spicy miscellany successfully treats prostate, myocardial infarction and certain poisons.

The Influence of Traditional Balinese Cuisine Quality on Tourist Interests in Badung Regency

Traditional Balinese cuisine is food that is processed by local people for generations by using a blend of local spices . The cuisines as culinary tourism enrich Balinese culture . The quality of the cuisines in each region specialties also matter as they can attract tourists to visit Bali not only for its natural beauty, but also because of the fascinating and varied culinary delights. Therefore, this study aims to see the effect of the quality of traditional Balinese cuisines on the interest of tourists visiting Badung regency. The data analysis method used is instrument test, descriptive statistics, classical assumption test, multiple linear regression test and hypothesis testing where data collection is done through questionnaires with a total sample of 102 domestic tourist respondents. The sampling technique used purposive accidental sampling through several considerations. The results of this study showed that partially, there was no significant effect of traditional Balinese cuisine on freshness , and presentation variables on visiting interest, while well cooked and variety of food , variables show a significant effect on interest in visiting. S imultaneously, traditional Balinese cuisines has a significant influence on the interest of domestic tourists to visit destinations in Badung Regency .

STUDY OF NOODLES MANUFACTURING WITH ADDITION OF CO2-MEAL FROM THE SPICE BLEND

Natural flavoring ingredients were produced from a mixture of coriander seeds, allspice berries, summer savory, black peppercorns, namely fat-soluble extracts and meal, by the method of supercritical CO2-extraction. The CO2-meal from the spice blend was used to prepare the noodles in order to add flavors and stimulate the appetite, being added in a ratio lower than 6%. As the added amount of CO2-meal from the spice mixture increases, so the total content of dietary fiber increases and the energy value of the noodles decreases.

NUGTIN MOZAHOS: NUGGET IKAN PATIN AN ALTERNATIVE FOR THOSE WHO DISLIKES FISH IN SUCH A ENJOYABLE WAY AND HEALTHY

Indonesia is rich in natural resources. One of them is Pangasius, also known as “Ikan Patin” in Indonesia, a freshwater fish. Ikan Patin has a high potential for cultivation in Indonesia. In 2011, the amount of Ikan Patin production was 227.267 tons, contributing 16.11 percent to global Ikan Patin production. Ikan Patin, as a daily consumption fish, contains calorie and protein, low sodium, calcium, zinc, and mineral, all of which are healthy and make this type of fish easily digestible by the human body. Ikan Patin can also help to prevent cardiovascular disease by lowering cholesterol, preventing a heart attack, and stroke. There is a large community of Ikan Patin cultivators in Pulau Gadang Village, Indonesia. Fried, curry, and smoked Ikan Patin are the most common type of Ikan Patin processed products. From those common methods of processing Ikan Patin, it can be transformed into one of the most well-known types of food in the world, which is nugget. Nuggets are typically made from chicken or beef meat, which is what distinguishes this product. Nugget Ikan Patin, also known as Nugtin Mozahos, the brand of this product, is made from combination of Ikan Patin meat, carrots, and mozzarella cheese. The origins of this innovation were aimed at children who dislike fish but enjoy cheese and nuggets. This product's main ingredients are Ikan Patin meat, carrot, egg, flour, and a special blend of spices that make it very tasty when served with honey sauce. Consuming this product can provide a lot of nutrition, especially for those who dislike both fish and carrots, which can be compared to the nutrition that comes from chicken and beef meat.&#x0D;