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Processing and Preservation of Ginger Juice

S. Ahammed
Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

M. M. H. Talukdar
Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200

M. S. Kamal
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

The fresh ginger and ginger juice were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability. Fresh gingers were processed in sugar and other preservatives. The proximate composition of fresh ginger was moisture content 87.4%, protein content 1.6%, fat content 0.8%, ash content 1.0%, and vitamin-C 4 mg/100gm. Vitamin-C content decreased in all the samples. This vitamin was lost by oxidation and heat following first-order kinetics which stated that concentration has exponential relationship with time. The microbiological studies revealed that total viable counts (bacteria, yeast and mould) were a small in juice. The acceptability of processed juice was evaluated by the panelists using 1-9 hedonic scale. The panelists tasted the products and assigned marks for color, flavor, pungency and overall acceptability. The mean score for color , flavor, pungency and overall acceptability showed secured score within the acceptable limit ranging from 6.30 to 8.0, ranking' like slightly' to' like very much'. Storage studies were carried out up to four months at room temperature (25ºC). The interval was 15 days up to first two months and one month interval for the next two months.

Keywords: Ginger Juice, Processing, Preservation

Location: Agro-Industrial and Food Process Engineering, Hajee Mohammod Danesh Science and Technology University, Dinajpur

Start Date: 00-01-2012

End Date: 00-06-2012

Program Area: Postharvest and Agro-processing

Commodity: Juice

Objectives:

1. To study proximate composition, microbiological status, sensory attributes and overall storage stability.

Methodology:

The ginger (Zingiberofficinale) collected from the local market was used in the thesis experiment. Preservatives such as potassium metabisulphite (KMS, K₂S₂O₅), sodium benzoate (C₆H₅-COONa), citric acid, and other chemicals were used from the laboratory stock. Polyethylene terephthalate (PET) and plastic bottles were used as packaging materials. The capacity of each bottle was 100 ml. Brief descriptions of the methods followed for the study is given below: Preparation of Juice: Fresh raw ginger was selected and washed with water properly. Then extracted the juice by using blender and then filtered with cloth by pressing hand. After juice extraction these were measured in a ratio of (1.22:1) water: sugar and made syrup of sugar, water and citric acid. Then boiled the juice at 80-90 ºC and after that added the KMS and bottled. Various ingredients of three samples which were as follows: Chemical Analysis: The processed samples were analyzed for their moisture, ash, acidity, vitamin C, pH, fat, protein and vitamin - C. Microbiological examination: For total viable count of microorganism present in juice, standard plate count method was followed according to the method described in “Recommended method for the microbiological examination of food “American Public Health Association. Sensory evaluation: The consumer’s acceptability of processed juice was evaluated by the selection of panelist. The hedonic rating test was used to determine this acceptability. The panelists were selected from the teachers, students and lab attendant of the faculty of Agro- Industrial and Food Process Engineering, Hajee Mohammod Danesh Science and Technology University, Dinajpur. The products were served to each judge who independently examined the following characteristics (a) Colour (b) Flavor (c) Pungency (d) Overall acceptability. The scale was arranged such that: 9= Like extremely, 8= like very much, 7= like moderately, 6= like slightly, 5= neither like nor dislike, 4= dislike slightly, 3= dislike moderately, 2= dislike very much and 1= dislike extremely. Storage studies: Three different samples of ginger juice were used for storage studies at room temperature (25ºC-27ºC) from 0-4 months. The effect of storage time (30, 60, 90 and 120 days) on physical properties such as color, flavor and pungency of the juices were studied. All the samples of ginger juice were in good condition up to 4 months of storage.

Source of Information: J. Environ. Sci. & Natural Resources, 7(1): 117 – 120, 2014; ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The microbiological studies revealed that total viable counts (bacteria, yeast and mould) were a small in juice. The acceptability of processed juice was evaluated by the panelists using 1-9 hedonic scale. The panelists tasted the products and assigned marks for color, flavor, pungency and overall acceptability. The mean score for color , flavor, pungency and overall acceptability showed secured score within the acceptable limit ranging from 6.30 to 8.0, ranking' like slightly' to' like very much'. Storage studies were carried out up to four months at room temperature (25ºC). The interval was 15 days up to first two months and one month interval for the next two months.

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