Development of ginger based ready-to-eat appetizers by response surface methodology

Wadikar, D. D.; Nanjappa, C.; Premavalli, K. S.; Bawa, A. S.

doi:10.1016/j.appet.2010.04.004

Cited by 28 publications

(19 citation statements)

References 10 publications

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“…Several appetizer mixes based on pepper (Wadikar et al . 2008) and ready‐to‐eat appetizers based on ginger (Wadikar et al . 2010) have been reported.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Ginger-Based Ready-to-Drink Appetizer by Response Surface Methodology and Its Shelf Stability

Wadikar¹,

Premavalli²

2012

Journal of Food Processing and Preservation

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Ginger is traditionally used in culinary for its flavor and pungency. It is also used as carminative, stimulant and for its antiemetic properties due to gingerols and shogaols. Appetite loss is one of the problems faced at high altitudes, and the appetizers based on ginger are useful for appetite stimulation. A ready‐to‐drink appetizer ginger beverage has been developed by using response surface methodology. The sensory score, acidity and °Brix were the responses in the central composite designs of experiments with three independent variables. The ingredients ginger and lemon were suitably processed. The optimized composition of ingredients was processed further through blending and in‐pack pasteurization. The appetizer had 1.2 mg/100 mL vitamin C and 8 mg/100 mL total pungency. The beverage packed in polypropylene bottles had a shelf life of 6 months both at ambient conditions (18–33C) as well as at 37C storage. PRACTICAL APPLICATIONS The appetizing beverage from ginger has excellent sensory properties and has shelf life of 6 months. The product has no chemical preservatives, is suitable for easy scale‐up and marketing because of its simple technology, appetizing and antiemetic properties due to its ingredients and shelf life. In addition, it has antioxidant potential, vitamin C and has no fat. The sweet taste and appetizing properties can make it a widely acceptable beverage in general and at high altitude, in particular.

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“…Several appetizer mixes based on pepper (Wadikar et al . 2008) and ready‐to‐eat appetizers based on ginger (Wadikar et al . 2010) have been reported.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Ginger-Based Ready-to-Drink Appetizer by Response Surface Methodology and Its Shelf Stability

Wadikar¹,

Premavalli²

2012

Journal of Food Processing and Preservation

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“…The optimization of the product has been achieved by statistical design software using response surface methodology (RSM), which is the recent approach widely applied for product development (Chakkaravarthi et al 2009;Yadav et al 2009;Wadikar et al 2008Wadikar et al , 2010. The present study aims to provide shelf stable appetisers with good acceptability.…”

Section: Introductionmentioning

confidence: 99%

Development of ready-to-eat appetisers based on pepper and their quality evaluation

et al. 2010

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Appetiser is a need based product for defence forces deployed at high altitudes. Ready to eat appetisers in the form of munches i.e. pepper munch and lemon munch were developed by using response surface methodology and central composite rotatable design with active ingredients as variables and quality parameters such as acidity, sugars and sensory acceptability score as responses. The ingredients like raisins and dates were pre-processed by frying in ghee (butter oil) while juice was extracted from pseudolemon and lemon. Pepper was pulverized to a fine powder prior to main processing. The optimized composition of ingredients was processed further by dehydration and concentration technique. The products had 8.7-9.8% fat, 6.5-7.9% protein and 72-73% carbohydrates supplying about 80 Kcals/20 g munch. The appetisers packed in metalized polyester pouches had a shelf-life of 9 months at room temperature (18-33°C) as well as at 37°C.

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“…Variables Dry Yeast concentration and fermentation period were selected as independent variables and total phenols (mg%), antioxidants (%),Water soluble vitamins (µg%)-B 1 , B 2 , B 3 , B 6 , vitamin-C(mg%), acidity (%),total volatiles (%), alcohol (%) and Organoleptic evaluation (score) were selected as the responses. The factorial design considered 4 factorial points, 4 axial points and 5 central points leading to 13 sets of experiments (Wadikar et al, 2010). Optimized ranges of the variables are shown in Table 1.…”

Section: Experimental Designmentioning

confidence: 99%

Development of Fermented Beverage Using RSM and Nutrients Evaluation – I. Fermented Ashgourd Beverage

Devaki¹,

Premavalli²

2012

JFR

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Ash gourd (Benincasa hispida) is valued for its nutritive and medicinal properties and further value addition is being attempted by fermentation process. In the present study, the optimization of the fermentation process with reference to yeast concentration and the period has been attempted by using RSM. The statistical design gave 13 formulations, where yeast concentration was from 1 to 5.8% and the fermentation process period varied from 0.5 to 17.5 days. The product varied formulations had total phenols ranged from 24.8 to 43.6mg%, antioxidant 12.3 to 27%, acidity 0.067 to 0.6%, total volatiles 0.0025 to 0.078%, alcohol 4.6-12.4%, overall acceptability 6.9 to 8.4, thiamine 115.7 to 367 µg%, riboflavin 32.4 to 159 µg%, niacin 6.7 to 139.4 µg%, pyridoxine 71.68 to 174.1 µg% and vitamin C from 0.02 to 0.21mg%. Yeast concentration of 3% and fermentation time for 3 days was the optimized process conditions achieved with the best fit of desirability 0.92.

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Development of ginger based ready-to-eat appetizers by response surface methodology

Cited by 28 publications

References 10 publications

Optimization of Ginger-Based Ready-to-Drink Appetizer by Response Surface Methodology and Its Shelf Stability

Optimization of Ginger-Based Ready-to-Drink Appetizer by Response Surface Methodology and Its Shelf Stability

Development of ready-to-eat appetisers based on pepper and their quality evaluation

Development of Fermented Beverage Using RSM and Nutrients Evaluation – I. Fermented Ashgourd Beverage

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