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Ginger (zingiber Officinale) Preserve and Candy Development

Anis Alam Siddiqui
Department of Food Engineering and Technology, State University of Bangladesh

M. Easdani
Department of Food Engineering and Technology, State University of Bangladesh

M. H. R. Bhuiyan
Department of Food Engineering and Technology, State University of Bangladesh

Abstract/ Executive Summary:

The experiment was conducted to develop preserve and candy from fresh ginger and studied their storage life. The preserve was made from 60%, 65% and 70% sugar concentration. The candies were made from 65%, 70% and 75% sugar concentration. Among them the best preserve and candy was identified on the basis of overall acceptability. The study showed that the color, flavor, texture and overall acceptability among the preserves and among the candies were different. The preserve (GP70) made from 70% and the candy (GC75) made from 75% sugar concentration was best among others of the similar product. Higher concentration of sugar and slower processing gives higher acceptability for preserve and candy. Among different changes, moisture concentration was prominent during preparation of preserve and candy. The moisture content was 42.0% and 37% for preserve and candy respectively which were nearly half of the initial concentration of fresh ginger. The storage stability of candy (90 days) was higher than storage stability of preserve (60 days).

Keywords: Ginger, Preserve, Candy, Acceptability

Location: Department of Food Engineering and Technology, State University of Bangladesh, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Ginger

Objectives:

1. To develop preserve and candy from ginger, and 2. To assess the shelf stability of preserve and candy.

Methodology:

The experiment was conducted in the laboratory of the Department of Food Engineering and Technology, State University of Bangladesh, Bangladesh. The fresh, ginger and sugar collected from the local market were used in the study. Preparation of ginger - The ginger was washed thoroughly in several changes of water and Peels were removed by scrubbing. Then the ginger was sliced crosswise according to its shape to a thickness of 0.5 cm. The ginger was soaked in clean water to prevent browning. The pieces of ginger were boiled for about for three minutes and set aside the boiled water. And it was done several times until the desired spiciness obtained. Finally these pieces of ginger were ready to make preserve and candy. Preparation of preserve - The cubes were steeped in sugar syrup having 40% total soluble solids (TSS) for a day. Then the cubes were removed from the syrup and increased consistency of syrup to 60% TSS by boiling. The cubes were steeped in 60%TSS syrup for a day. Then the process was repeated to raise the strength of syrup from 60% to 65% and finally to 70% TSS. The cubes were steeped in 70% TSS for a week. At each level of TSS (60%, 65% and 70%) the syrup was drained and filled the container with fresh sugar syrup corresponding with the level of TSS from whom that was collected. Preparation of candy - The cubes were steeped in sugar syrup having 40% total soluble solids (TSS) for a day. Then the cubes were removed from the syrup and increased consistency of syrup to 65% TSS by boiling. The cubes were steeped in 65%TSS syrup for a day. Then the process was repeated to raise the strength of syrup from 65% to 70% and finally to 75% TSS. The cubes were steeped in 75% TSS for a week. At each level of TSS (65%, 70% and 75%) the syrup was drained and finally dried under shade to make candy with different sugar content that the candied fruit is usually coated with a thin transparent layer of heavy syrup and dried to a more or less firm texture. In the preparation of candy osmotic dehydration step prior to drying was used. Storage of Preserve and Candy - The prepared preserve was packed in glass bottle and the candy was packed in polyethylene (HDGP). Both the preserve and candy was stored in room temperature (30±3⁰C). The packed preserve and candy was opened at a regular interval to analyze and observe its physical and chemical parameters and consequently to find the storage stability of the preserve and candy. Chemical Analysis - The fresh ginger, processed preserves and candies were analyzed for moisture, ash, vitamin-C, protein and fat content as per the methods of AOAC. Subjective (sensory) evaluation of preserve and candy - For statistical analysis of sensory data different samples were evaluated for color, flavor, texture and overall acceptability by a panel of 10 testers. All the testers were briefed before evaluation. The samples were presented to 10 panelists and randomly coded sample. The test panelists were asked to rate the different composition presented to them on a 9 point hedonic scale with the ratings of: 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. The result was analyzed by statistical software (Mstat-c).

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 7, Issue: 3, Page: 283-290, September - October, 2012

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The best preserve and candy of the ginger was identified based on the overall acceptability. Sugar concentration showed most prominent effect on overall acceptability. Color, flavor and texture were also influenced by sugar. Both the preserve and candy contains reduced amount of moisture and vitamin C than the fresh fruit. The storage stability of candy was 90 days and is higher than storage stability of 60 days for preserve where moisture content was most important factor.

Knowledge Management: Journal