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

Abstract

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.

Optimization of rice bean cooking parameters for the production of instant/convenience foods using response surface methodology

“…The cooking quality was assessed by determining the parameters such as WU, SR, SL, Hd, DG, and overall acceptability (OAA). Such designs have been skillfully used in product/process optimization (Wadikar & Premavalli, ; Wadikar, Kangane, Parate, & Patki, ).…”

Comparative study of physicochemical and hedonic response of ginger rhizome and leaves enriched patties

“…The nutrified patties owing to the presence of ginger rhizome and leaves as a source of functional food were prepared by the addition of fine flour, oil, sugar, eggs, salt and baking powder. The ginger rhizome and ginger leaves were added at an amount of 10% in white flour for the manufacturing of patties after the optimisation of the recipe depending upon the sensory characteristics as discussed by Wadikar and Premavalli (2012). The resultant patties were stored at room temperature for 96 h (Table 1).…”

Ginger Processing in India (Zingiber officinale): A Review

“…A ginger based appetizer in ready to drink form was developed and found to be beneficial with a shelf life of 6 month (Wadikar et al, 2011). This product is more useful in high altitude as there loss of appetite and reduction in weight is a main problem.…”

“…The ginger based appetizer was made by taking the main ingredients; fresh ginger, lemon and sugar following the processing step as given in flow diagram. A earlier study was also done to develop ginger based ready to eat appetizer in the form of chewy much using fresh and powdered ginger (Wadikar et al, 2011). But appetizer in ready to drink form was found to be more effective than ready to eat form as in high altitude the environment effect makes consumer to prefer liquid food.…”

“…Some of the ginger based blends or beverages such as ginger-honey beverage (Yanzhong, 2003), ginger-lemon blend with grape juice concentrate and Echinacea (rw Knudsen family 2011), plum liqueur with blend of lemon and ginger (Wadikar and Premavalli, 2011) and various recipes of ginger-lemon blend and also tea blends have been reported.…”