Process development and shelf life enhancement of ginger-garlic-onion paste using microwave heating
| dc.contributor.advisor | Omre, P.K. | |
| dc.contributor.author | Doutaniya, Kailash Chand | |
| dc.date.accessioned | 2018-12-21T06:53:24Z | |
| dc.date.available | 2018-12-21T06:53:24Z | |
| dc.date.issued | 2018-01 | |
| dc.description.abstract | The present work has been undertaken with the objectives of optimization of process parameter ginger, garlic and onion paste, application of microwave heating on prepared ginger garlic onion paste and to study the physico-chemical properties of developed ginger, garlic and onion paste during storage.The study started with the development of the ginger-garlic paste. After the development of the paste, microwave was used for heating treatment. To study the effects of these treatments, the analysis of quality characteristics (i.e. TSS, pH, colour, TPC), microbial load and sensory were carried out. Standardization of process parameters (i.e. microwave power, time, onionginger-garlic ratio) based on quality attributes of ginger garlic onion paste were also investigated.Three levels of microwave power (160, 320 and 480 W), three levels of time (1, 2 and 3 mins) and three levels of onion-ginger-garlic ratio(70:12.5:7.5, 75:10:05 and 75:10:05) were taken as independent parameters. Response surface methodology was used for design of the experiments and to select optimum levels of sample, microwave power and time. User-Defined design with three replications was chosen to determine the levels of each experiment. The study showed that the pH of the paste varied from 4.54 to 4.77. A minimum total soluble solid of the paste was about 24.15 and it increased up-to 26.30. Total phenolic content varied from 110.10 mgGAE/g to 129.90 mgGAE/g. Colour difference varied from 5.86 to 28.04. The scores of sensory parameters were colour5.90 to 8.43, flavour7.18 to 8.35, taste 5.80 to 7.90, appearance 5.50 to 7.65 and overall acceptability 5.62to 7.50.The study showed that all the independent parameters had significant effect on the responses. The optimum conditions of microwave power, time, onion-ginger-garlic ratio as computed by Response Surface Methodology were 160 W, 3mins and 70:12.5:7.5. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810086177 | |
| dc.keywords | food processing, storage life, ginger, garlic, onion, food products, microwave heating | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 128 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Food Products | en_US |
| dc.sub | Processing and Food Engineering | en_US |
| dc.subject | null | en_US |
| dc.theme | Storage Quality | en_US |
| dc.these.type | M.Tech | en_US |
| dc.title | Process development and shelf life enhancement of ginger-garlic-onion paste using microwave heating | en_US |
| dc.type | Thesis | en_US |