DEVELOPMENT AND EVALUATION OF NOVEL PRODUCTS FROM GINGER (Zingiber officinale)
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Date
2015
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Abstract
ABSTRACT
The present investigations entitled, “Development and evaluation of novel products from
ginger (Zingiber officinale)” were carried out during 2014-15 in the Department of Food Science and
Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Value added
products like ginger appetizing flakes and plum ginger leather were developed and standardized from
fresh tender ginger rhizome. Among all different peeling methods the use of mechanical peeler cum
polisher machine procured from Maharana Partap University of Agriculture and Technology, Udaipur
was found optimum in terms of minimum peeling losses, ease in handling and efficiency of operation.
The slicing of ginger by addition of 30 per cent water and cooking for 1 hour under pressure (15 lbs) was
found optimum for the extraction of homogeneous ginger pulp. The standardized method for preparation
of plum ginger leather involves plum ginger pulp in the ratio of 60:40 and 50:50 concentrated to TSS of
25⁰B, followed by 1.0 and 1.5 per cent appetizer mixture respectively and drying in a mechanical
dehydrator (55 ± 20 C) to a moisture content of 9.56 and 9.39 per cent respectively. Study indicated that
all these dried products can successfully be stored under ambient storage conditions without much change
in physico-chemical and sensory characteristics. The data revealed that the standardized method for
preparation of ginger appetizing flakes involves 1.0 per cent lime juice or 1.0 per cent citric acid
blanching, osmotic dip in 70 per cent sugar syrup for 4 hours, drying in a mechanical dehydrator (55 ± 20
C) upto moisture content of 11.95 to 12.04 per cent followed by rolling in 2.0 % appetizing mixture.
Henceforth, it is concluded that the commercial adoption of this technology seems to be a profitable
proportion for efficient utilization of fresh ginger rhizome thereby enhancing the income of growers.