DEVELOPMENT AND EVALUATION OF GINGER SUPPLEMENTED BAKERY AND CONFECTIONARY PRODUCTS

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dc.contributor.advisorKAUSHAL, MANISHA
dc.contributor.authorKAUSHIK, RANJAN
dc.date.accessioned2017-10-16T06:18:36Z
dc.date.available2017-10-16T06:18:36Z
dc.date.issued2017-10
dc.description.abstractABSTRACT 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810033122
dc.keywordsginger supplemented bakery and confectionary products,Development and evaluationen_US
dc.language.isoenen_US
dc.pages115+IXen_US
dc.publisherUHF,NAUNIen_US
dc.research.problemFSTen_US
dc.subFood Science and Technologyen_US
dc.subjectnullen_US
dc.themeginger supplemented bakery and confectionary products,Development and evaluationen_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT AND EVALUATION OF GINGER SUPPLEMENTED BAKERY AND CONFECTIONARY PRODUCTSen_US
dc.typeThesisen_US
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