Improvement of Quality And Storage Stability of Ginger (Zingiber Officinale Rosc.) Drink.
A study was conducted to determine the physico-chemical characteristics of fresh ginger (Zingiber officinale Rosc.). The fresh ginger of Gajah/Betul variety of commercial maturity was used. The parameters analysed were weight, length, diameter, pH, titratable acidity (TA), total soluble solids (TSS)...
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| Format: | Thesis |
| Language: | English |
| Published: |
2004
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/491/1/549725_FSMB_2004_10.pdf |
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| Summary: | A study was conducted to determine the physico-chemical characteristics of fresh ginger (Zingiber officinale Rosc.). The fresh ginger of Gajah/Betul variety of commercial maturity was used. The parameters analysed were weight, length, diameter, pH, titratable acidity (TA), total soluble solids (TSS), moisture content and crude fibre. This study concentration of the amount of pungent compounds in ginger such as 6-gingerol, 8-gingerol and 10-gingerol was determine by high performance liquid chromatography (HPLC). The concentration of 6-gingerol, 8-gingerol and 10-gingerol was 0.48 mg/100g, 0.04 mg/100 g and 0.05 mg/100 g, respetively.
The optimum formulation for preparation of ginger drink was determined by using Response Surface Methodology (RSM). Ginger-sugar combinations in the range of 5-10 g and 8-12°Brix, respectively were the independent variables and their effect on gingerol content were evaluated. The ratio of fresh ginger and water were 1:11 (w/v).The drinks were prepared using white and brown sugar and their quality were compared. The results showed that the acceptance of gingerol content of ginger drink with white sugar were significantly (p<0.05) lower than the brown sugar. The responses measured by sensory panelists were colour, odour, hotness, sweetness and bitterness of ginger drink. The results showed that the formulation of ginger drink with brown sugar was more preferred compared to the ginger drink with white sugar. The combination formula of 5 g fresh ginger and 12°Brix for brown sugar was chosen as the best formulation for ginger drink.
Changes in physico-chemical characteristics and gingerol content during storage and the effect of adding carboxymethylcellulose (CMC) to the ginger drink were carried out. The influence of different storage temperature (5°C and 28°C) was also investigated. Losses in gingerol content were very small during 12 weeks storage at 5°C as compared to storage at 28°C. The addition of carboxymethylcellulose in ginger drink slowed down the sedimentation process and the losses of gingerol content.
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