DEVELOPMENT AND EVALUATION OF GINGER SUPPLEMENTED BAKERY AND CONFECTIONARY PRODUCTS
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Date
2017-10
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UHF,NAUNI
Abstract
ABSTRACT
The present study entitled “Development and evaluation of ginger supplemented bakery
and confectionary products” was conducted in the Department of Food Science and Technology,
Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal
Pradesh during the year 2016-2017. Ginger cv. Himgiri was utilized for the preparation of powder
and further different products viz. ginger supplemented cookies, ladoos and tablets were prepared
from the fresh and stored ginger powder at an interval of three and six months. Different novel
products were developed by different concentrations of ginger powder and all these developed
products along with the control products (ladoos and cookies without ginger powder, tablets bound
by gulkand) were analyzed for their physico-chemical and organoleptic characteristics. The
standardized formulation of cookies containing 12.0 per cent ginger powder of combined flour
(T7RC), ladoos containing 20.0 per cent ginger powder of chickpea flour (T5RL) and tablets
containing 25g of ginger powder with pear pak binding agent (T5RS3) were found better and
comparable with the control recipes. The standardized treatments showed non-significant changes in
different physico-chemical and sensory characteristics of products upto 60 days of storage. After
incorporation of ginger powder there was enhancement in quality attributes of developed products
due to the increase in total phenols, antioxidants, protein, crude fibre and ash content. Formulated
products were observed to have good stability and longer shelf life. The cost of production of ginger
supplemented cookies, ginger supplemented ladoos and ginger appetizing tablets was calculated as
Rs. 5.81 per pack containing 2 cookies, Rs. 148.34 per ladoo box of 200g and Rs. 4.89 per pack
containing 6 tablets of 500mg each, respectively. Henceforth, ginger powder even after storage of
six months can be utilized for the development of bakery and confectionary products and it can be a
boon to the food industry for the development of products and also an alternative source of income
for the ginger growers.
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