Green Global
Foundation   Journal
...an emerging window for scientific research and publication across the globe

THE EFFECT OF PROCESSING TECHNIQUES ON THE SHELF LIFE, NUTRITIONAL AND SENSORY QUALITY OF GINGER (Zingiber officinale) POWDER AND PASTE (Pages : 60 - 66)

The main objective of this study was to investigate the effect of different processing techniques such as storing at room temperature and refrigeration temperature both having a treatment with 750 ppm Sodium Benzoate as preservative on the shelf life of ginger powder and ginger paste during storage which were packaged in low density polyethylene (LDPE) and high density polyethylene (HDPE) packages. The nutritional quality in terms of proximate compositions, Vitamin-C and sensory preferences of ginger powder and ginger paste were also assessed. The ginger powder samples stored at room temperature in HDPE bags showed the highest stability up to 150 days while in case of ginger paste samples the highest stability was obtained up to 120 days when stored in refrigerator. A significant effect of the processing techniques was found in relation to proximate compositions except vitamin-C and sensory preferences at p<0.05. It was observed that vitamin-C content of ginger paste in HDPE bag found slightly higher when stored in refrigeration temperature than in room temperature. Storage using HDPE bag was found best in respect of color, flavor and texture than LDPE bag. The overall acceptability of the ginger powder that packaged in LDPE bags and HDPE bags were found more than ginger paste. Moreover ginger paste which was stored in refrigeration temperature found more acceptable than ginger paste that was stored in room temperature. The findings of the present study may help in developing commercial processing technology of ginger powder and paste for effective utilization by improving storage condition. Download