Effect of Pre-treatment and Storage Conditions on the Quality Characteristics of Ginger Paste

Choi, Eun-Jeong; Lee, Kyunga; Kim, Byeong-Sam; Ku, Kyung‐Hyung

doi:10.3746/pnf.2012.17.1.046

Cited by 8 publications

(2 citation statements)

References 6 publications

(3 reference statements)

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“…Non significant difference (p<0.05) was observed in titrable acidity of dried powder. Similar results were also observed by Choi et al (2012). The mineral contents and phytochemicals of produced ginger powder are presented in Table II.…”

Section: Resultssupporting

confidence: 86%

Ginger (Zingiber officinale) powder from low temperature drying technique

Sarker

Rashid

Roy

et al. 2021

Bangladesh J. Sci. Ind. Res.

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Ginger powder was prepared using different low temperature drying techniques and their nutritional, phytochemicals, functional and sensory quality were investigated. Moisture content was significantly (p<0.05) higher (7.16±0.04%) in shade dried powder and lowest in oven dried powder. Protein, fat and fiber contents varied with drying techniques ranging from 6.08±0.05 to 6.68±0.07%, 1.08±0.16 to 1.39±0.25% and 3.86±0.13 to 5.11±0.06% respectively. Highest alkaloid content was found in mechanical dried powder (4.44±0.04%), while highest flavonoid content was found in oven dried ginger powder (4.67±0.07%) and maximum saponin content was recorded in shade dried powder (2.67±0.10%). Highest ascorbic acid content (3.53±0.08 mg/100g) was found in shade dried powder and lowest was recorded in oven dried ginger powder (3.53±0.08 mg/100g). Sun drying technique exhibited better nutritional and sensory quality. The sensory score demonstrated that acceptance of all dried ginger powder was in the range of liked very much to liked moderately by the panelist. Low temperature drying techniques have positive significance on retaining phytochemicals and sensory quality of processed ginger. Bangladesh J. Sci. Ind. Res.56(2), 133-140, 2021

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Section: Resultssupporting

confidence: 86%

Ginger (Zingiber officinale) powder from low temperature drying technique

Sarker

Rashid

Roy

et al. 2021

Bangladesh J. Sci. Ind. Res.

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“…After 8 months of storage, the loss of 6-gingerol content was 59.1 and 79.5 %, in Halia bentong and 19.0 and 79.3 % in Halia bara, at 5 °C and 15 °C, respectively, whereas that of 6-shogaol content was 47.0 and 82.9 % in Halia bentong and 25.1 and 56.7 % in Halia bara, at 5 °C, and 15 °C respectively. A recent study, reported a decrease of total gingerol content (83.3 %) in ginger rhizomes during storage at freezing temperature [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

Changes in antioxidant and antibacterial activities as well as phytochemical constituents associated with ginger storage and polyphenol oxidase activity

Ghasemzadeh

Jaafar

Rahmat

2016

BMC Complement Altern Med

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Background: Herbal materials should be stored at optimal conditions in order to retain their nutritional quality. Proper storage has a significant impact on the quality of the herbs and spices. Methods: The effects of storage temperature (5 and 15°C) and time (4 and 8 months) on the phytochemical constituents associated with the antioxidant and antibacterial activities of ginger varieties (Halia bentong and Halia bara) were evaluated to determine the optimal storage conditions for ginger rhizomes. Total flavonoid content (TFC) and Total phenolic content (TPC) were measured using the spectrophotometric method. Individual phenolic acids and flavonoids, 6-gingerol and 6-shogaol were identified by ultra-high performance liquid chromatography. Ferric reducing antioxidant potential (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays were used for evaluation of antioxidant activities. An antibacterial property of ginger varieties was evaluated using well diffusion method. Results: Dry matter, TPC, TFC and individual phenolics and flavonoids content, 6-gingerol and 6-shogaol content noticeably decreased at 5 and 15°C during the storage times from 4 to 8 months. Highest content of flavonoids, phenolic acids, 6-gingerol, and 6-shogaol was observed in fresh samples followed by rhizomes stored at 5°C for 4 months. Storage at 15°C for 4 months reduced the phytochemical content significantly. Cinnamic acid and tannic acid were not detected in those variety stored at 15°C for 4 and 8 months. Polyphenol oxidase (PPO) activity was associated significantly with storage time and temperature. Highest and lowest PPO activity was observed in stored and fresh rhizomes respectively. Antioxidant and antimicrobial activities gradually declined with the increase of storage temperature (from 5 to 15°C) and duration (from 4 to 8 months) in both the varieties. Freshly harvested Halia bara variety had higher antioxidant and antibacterial activity compared to the Halia bentong variety.

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