scholarly journals Ginger (Zingiber officinale) powder from low temperature drying technique

2021 ◽  
Vol 56 (2) ◽  
pp. 133-140
Author(s):  
AK Sarker ◽  
M Rashid ◽  
DC Roy ◽  
M Musarrat ◽  
UH Bithi
Keyword(s):  
Low Temperature ◽  
Sensory Quality ◽  
Ascorbic Acid Content ◽  
Zingiber Officinale ◽  
Saponin Content ◽  
Sensory Score ◽  
Drying Techniques ◽  
Ginger Powder ◽  
Low Temperature Drying

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

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

scholarly journals Mathematical Modelling and Optimisation of Low-Temperature Drying on Quality Aspects of Rough Rice

2020 ◽  
Vol 2020 ◽  
pp. 1-10
Author(s):  
Shakeel Ahmed Soomro ◽  
Kunjie Chen ◽  
Sohail Ahmed Soomro
Keyword(s):  
Low Temperature ◽  
Central Composite Design ◽  
Cooking Time ◽  
Quadratic Model ◽  
Rough Rice ◽  
Quality Aspects ◽  
Tropical Conditions ◽  
Low Temperature Drying ◽  
Central Composite

Rice when harvested normally has a high moisture content of 20–25% which requires immediate drying, reducing its mass loss and preventing it to spoil. This situation is more crucial with the areas under humid tropical conditions, where moisture and temperature mainly play an important role in deteriorating the quality of rough rice. Keeping the importance of quality attributes of rough rice, the study was carried out to assess the effects of low-temperature drying and suggest an optimum condition. Response surface methodology (RSM) with a central composite design was employed to study the effects of variables, i.e., temperature (X1), time (X2), and air velocity (X3) on responses, i.e., head rice yield (HRY), hardness, lightness, and cooking time. The experimental data were fitted to the quadratic model, studying the relationship between independent and dependent variables. The results revealed that the HRY, hardness, lightness, and cooking time increased with increasing variables, whereas for HRY, it particularly increased and then decreased. It was observed that temperature had more influence on the quality of rough rice followed by time and velocity. Results for analysis of variance revealed that the quality aspects of rough rice were significantly (p<0.05) affected by temperature and time, whereas for velocity, it only significantly affected hardness. The optimal drying conditions predicted by RSM for variables were 25°C, 600 min, and 1 m·s−1, and the optimal predicted HRY, hardness, lightness, and cooking time were 73.93%, 38.28 N, 71.40, and 27.58 min respectively. Acceptable values of R2, Adj R2, and nonsignificance of lack of fit demonstrated that the model applied was adequate and can be used for optimization. The study concluded that the RSM with a central composite design was successfully used to study the dependence of quality aspects of rough rice at low temperature and can be utilized by the rice processing industries.

scholarly journals Effects of low temperature drying processing on longan fruit

2018 ◽  
Vol 192 ◽  
pp. 03024
Author(s):  
Thadchapong Pongsuttiyakorn ◽  
Pachareeporn trusphimai ◽  
Pitikhate Sooraksa ◽  
Pimpen Pornchaloempong
Keyword(s):  
Drying Rate ◽  
Suitable Model ◽  
Moisture Removal ◽  
Browning Index ◽  
Air Temperatures ◽  
Constant Rate ◽  
Drying Techniques ◽  
Rate Period ◽  
Low Temperature Drying

In this study, the single-stage drying in tray dryer at air temperatures of 40, 50, 60, 70 and 80°C is modelled and investigated. The longan fruits, E-dor variety, are peeled and seeded before testing. The drying rate is significantly influenced by the drying techniques and temperatures. Drying rats are initialized adjustment constant rate periods at 60 70 and 80°C. The rate of moisture removal is rapidly changed drastically during the falling rate period. The Midilli model with high R2 and low χ2 and RMSE is the most suitable model for predictability of longan drying. Variation rates of quality of the water activity, the shrinkage, and the browning index are also reported.

scholarly journals Quality characteristics of beef sausage containing varying levels of ginger (Zingiber officinale) powder

2021 ◽  
Vol 44 (3) ◽  
pp. 129-134
Author(s):  
K. A. Sanwo ◽  
O. A. Olowolafe ◽  
S. O. Iposu ◽  
A. O. Oso ◽  
R. A. Sobayo ◽  
...  
Keyword(s):  
Weight Loss ◽  
Protein Content ◽  
Sensory Evaluation ◽  
Crude Protein ◽  
Zingiber Officinale ◽  
Quality Characteristics ◽  
Weight Losses ◽  
A Value ◽  
Ginger Powder

Quality of beef sausage with varying levels of ginger powder as seasoning was investigated. Batch 1 was the Control (0% Ginger powder), Batch 2 had 25% of the seasoning as Ginger powder , Batch 3 had 50% of the seasoning as Ginger powder of total seasoning), Batch 4 had 75% of the seasoning as Ginger powder and Batch 5 had 100% of the seasoning as Ginger. Parameters measured were all subjected to one-way analysis of variance. Results obtained were significantly (P<0.05) different. For cooking and refrigeration weight losses, batch 1 (0% ginger powder)) had the lowest percentage cooking weight loss of 9.01% while batch 2 (25% ginger powder) had the lowest percentage refrigeration weight loss of 0.73%. Sensory evaluation showed that meaty flavour in batch 1 was highest (6.50) compared to other batches. Crude protein was highest in batch 5 (100% Ginger powder) with a value of 26.66% and lowest for batch 1 (0% Ginger powder) with 18.40%. Up to 100% ginger inclusion improved refrigeration stability and protein content of fresh beef sausages.

scholarly journals Substantiation of the Energy Efficient Schedules of Drying Grain Seeds

2021 ◽  
Vol 14(63) (2) ◽  
pp. 137-146
Author(s):  
Vadim PAZIUK ◽  
◽  
Vitalii VYSHNEVSKIY ◽  
Oleksii TOKARCHUK ◽  
Ihor KUPCHUK ◽  
...  
Keyword(s):  
Energy Efficiency ◽  
Low Temperature ◽  
Energy Efficient ◽  
Column Type ◽  
Process Energy ◽  
Technical Solutions ◽  
Low Temperature Drying ◽  
Required Quality ◽  
Heat Agent

It is important to study the patterns of drying grain seeds in order to improve the energy efficiency of the process. Energy efficiency is one of the main parameters that define the choice of a drying schedule. Traditional drying technologies are based on low temperature schedules, which do not allow significantly intensifying the process by increasing the temperature of the heat agent because of substantial reductions in the quality of the material. To adequately assess the drying schedules, we conducted the study of drying grain seeds at low temperatures aimed to preserve the seed properties of the material. To increase the energy efficiency of the drying process, a step-by-step descending low-temperature drying schedule was suggested, which provides for the required quality of seed material. All the proposed technical solutions for the energy-efficient schedules of drying grain seeds were summarized in the recommendations for industrial drying in column type direct-flow grain dryers.

scholarly journals Studies on chemical quality of ginger (Zingiber officinale L.) milk shake

2018 ◽  
Author(s):  
Sonali Jadhav ◽  
V. N. Patil ◽  
Poonam Naik ◽  
R. M. Kadam
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Ice Cream ◽  
Zingiber Officinale ◽  
Total Solid ◽  
Chemical Quality ◽  
The World ◽  
Medicinal Properties ◽  
Solid Acidity

India is the largest milk producing country in the world with 155.5 million tones milk production (2015-16). Milk shake, a product of Western origin, is obtained by freezing a mix very similar to soft serve ice-cream mix and speed mixing the frozen product in a mixture to make it pourable and generate foam in it. It has lower fat and sugar contents and higher milk SNF content than ice-cream. Ginger is a popular home remedy in India today. The medicinal properties of ginger in preventing cough and cold are well documented taking into account the medicinal properties of ginger, the present research “Studies on Chemical Quality of Zingiberofficinate L. milk shake by addition of Ginger juice control, 2.5 per cent, 5 per cent,7.5 per cent, 10 per cent of milk (V/V). The different chemical properties and sensory quality are determined. It was concluded that increase in level of ginger juice significantly decreased in total solid, fat, protein and increased in acidity per cent of milk shake. most accepted Treatment i.e. addition of ginger juice 5 per cent was contained 6.67, 26.71, 0.162 and 5.58 per cent fat, total solid, acidity and protein respectively.

scholarly journals EFFECT OF HOT DRYING ON THE CHEMICAL CONTENT AND COLOUR SENSORY QUALITY OF GINGER POWDER (ZINGIBER OFFICINALE

2016 ◽  
Vol 54 (2) ◽  
pp. 198 ◽  
Author(s):  
Dao Nhat Quang ◽  
Vu Thi Huong ◽  
Hoang Quoc Tuan
Keyword(s):  
High Temperature ◽  
Sensory Quality ◽  
Colour Change ◽  
Consumer Preference ◽  
Quadratic Model ◽  
Least Squares Regression ◽  
Chemical Content ◽  
Colour Parameters ◽  
Ginger Powder

The main objective of this study was to investigate the effect of different temperature of hot air drying on the qualities of ginger powder included chemical content, colour parameters and colour sensory quality. The drying experiments were carried out at four air temperature of 50, 60, 70 and 80oC. The colour parameters for colour change of the materials were quantified by the Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) system. These values were also used for calculation of total change (DE). A consumer preference test was conducted with 80 consumers to assess the colour quality of 04 ginger powders. The results showed that the decreasing of essential oils content at low drying temperature is higher than at high temperature. While the fats content was significantly decreased during drying at high temperature as compared with low temperature due to oxidation process of fat occurring at high temperature. The ginger powder was dried at high temperature showed a highly reduced content of protein and carbohydrate. Least Squares regression was used to determine the relationship between colour sensory scores of consumer taster and quantification of three Hunter parameters. In that, variable “L” and “b” could be distributed to increasing while variable “a” contributory decrease the colour quality of ginger powder products. The zero-order, first-order and quadratic models were used to explain the colour change kinietics during hot drying ginger slices at 50oC and it was observed that L, b and a were fitted to quadratic model.

scholarly journals Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage

2019 ◽  
Vol 2019 ◽  
pp. 1-7
Author(s):  
Yan-Hong Zhang ◽  
Gen-Sheng Chen ◽  
Jian-Xin Chen ◽  
Zheng-Quan Liu ◽  
Liao-Yuan Yu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Low Temperature ◽  
Green Tea ◽  
Sensory Quality ◽  
Sodium Ascorbate ◽  
Chemical Compositions ◽  
Microbial Count ◽  
Physicochemical Changes ◽  
Green Tea Powder

The physicochemical changes of the instant green tea powders added with β-cyclodextrin and sodium ascorbate stored at 4°C and 25°C were investigated by determining moisture, polyphenols, caffeine, amino acids, catechins, color, sensory quality, and the total microbial count. The results showed that addition of both β-cyclodextrin (6%, w/w) and sodium ascorbate (2%, w/w) reduced the changes of moisture, polyphenols, and catechins contents, helped to maintain the sensory quality, and limited the microbial count. The low temperature (4°C) was also found to maintain the sensory quality and limit of the microbial count of instant green tea powder. The combination of low temperature and addition of β-cyclodextrin with sodium ascorbate were the best treatment for the storage of instant green tea powder. These results could provide useful information for the quality improvement of instant green tea powder during storage.

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