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Development of Candy from Fresh and Dehydrated Ginger

M Aktar
Instructor
Thakurgonj Polytechnic Institute, Thakurgonj

B C Nath
Scientific Officer
FMPHT division, Bangladesh Rice Research Institute, Gazipur-1701

M D Hossain
AGM
REB, Thakurgonj

M A Haque
Assistant Professor
Department of Agro-processing, BSMRAU, Gazipur

M A Rahman
Chief Instructor
Department of Farm Machinery, TSC, Dohar, Dhaka

Abstract/ Executive Summary:

The present study was conducted with the kinetics of dehydration of ginger and development of candy from fresh and dehydrated ginger. Two types dehydration was undertaken. First type was mechanical dryer at constant airflow with variable temperature and thickness. Second type was osmotic dehydration using sucrose and sucrose/salt solution of various concentrations. In mechanical drying, drying rate increased with increased temperature and decreased with increased thickness. Concentration of osmotic solution and immersion time strongly influenced the rate and extent of water loss, moisture content, solid gain and normalize solid content (NSC). Among the different solution concentration of sucrose and/or salt, 55/5% sucrose/salt solution gave the highest NSC (3.11) for 6hrs immersion time, while 60% sucrose solution gave an NSC value 2.82 and followed by 50/10% sucrose/salt NSC was 2.86 and 45/15% sucrose/salt NSC was 2.49. The chemical composition of the fresh and dried ginger products were determined and it was observed that the entire constituent remained constant. Organoleptic tastes were tested using 1-9 hedonic scale and showed that all the candy samples were acceptable by the panelists. Candy from 60% sucrose osmosed ginger secured the highest score of the panelists. This sample also showed better performance in the storage studies.

Keywords: Ginger, Development of candy, Dehydration, Kinetics

Location: Department of Food Technology and Rural Industries, BAU, Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Ginger

Objectives:

1. To study the drying behavior of ginger,

2. To develop candy from fresh and dehydrated ginger,

3. To determine the proximate compositions of fresh ginger and their products,

4. To assess the storage stability and acceptability of the processed products.

Methodology:

The experiment was conducted in the laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh. The raw materials like ginger, salt and sucrose were collected from the local market and the apparatus equipments and chemicals in the experiment were used from the laboratory stock. For determining the effect of temperature and thickness on the rate of drying ginger were cut into slices of 3mm, 5mm and 7mm thickness and placed in trays in single layer at different temperature such as 50°C, 60°C and 70°C. The cabinet dryer consist of a chambers in which trays of products were placed. Air with velocity 0.6 m/s was blown by a fan past a heater and cross the trays of products being dried. In osmotic dehydration the pieces of 5 mm thickness were emerged in 40%, 50% and 60% sucrose solution at room temperature (27°C) for different period of times such as 1/2, 1, 2, 3, 4, 5 and 6 hours. The ratio of solution to ginger was 5:1 w/w. Another similar experiment was done to investigate the effect of salt on osmotic dehydration by using 45/15%, 50/10% and 55/5% sucrose/salt solution concentration. For determining the thickness dependence, ginger slices of different thickness were dipped into 60% sucrose solution at room temperature for 6 hours. In every case the initial and final moisture content of the slices were determined by oven drying method at 105°C for 24 hours. From the weight loss due to osmotic dehydration in each case, percentage of Water Loss (%WL), Solid Gain (%SG), Total Solid (%TS) and Normalized Solid Content (NSC) were determined. Fully developed ginger were washed, sliced into desired size and pricked with stainless steel fork or wooden prick. The pieces were taken in boiling water and changed the water 4-5 times so that the astringency could be minimized and the pieces become soft. The slices were taken into syrup made of 0.5kg sucrose and 0.5gm citric acid and boiled for 30 minutes. After 24 hours the ginger were taken out and 0.25 kg sucrose was added with separated syrup. Then boiled it for 15 minutes and stand for 24-48 hours. This process was repeated for remaining 0.25kg sucrose and boiled till it attained honey like consistency even somewhat thicker than that. The pieces were taken out and rolled in finely ground sucrose. Finally the pieces were dried at 47°C in a drier until they lost their stickiness when touched with the finger. Three types of ginger candies were made. These are from fresh ginger; from dried ginger; from 60% sucrose osmosed ginger. The raw ginger, dried ginger and ginger products were analyzed for their moisture, ash, fat, protein, titrable acidity, pH, total soluble solids, total carbohydrate and sucrose contents by the methods described. The consumer's acceptability of the products was evaluated by a taste testing panel.

Source of Information: Journal of Agricultural Engineering, 2009, Vol.36/AE, pp:77-84, ISSN:0379-4318.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

In this study it was possible to prepare tasty and quality candy from fresh and dehydrated ginger successfully. But the performance varied with drying time and temperature, thickness of ginger slices, osmotic solution concentration and proportion of vinegar addition. It was found that, drying time increased with increasing sample thickness and decreasing drying temperature. As solution concentration increased the osmotic pressure gradient also increased, thus resulted more water loss as well as solute gain, which led to increased solid concentration in the products. The result also showed the higher was the immersion time; the lower was the moisture content. The ginger sliced with 3mm thickness, dried mechanically at 70°C or dehydrated with 55/5 sucrose/salt solution showed the best performance in reducing the moisture from raw ginger which is pre-requisite for preparation of quality and tasty ginger candy. In sensory evaluation, the candy from 60% sucrose osmosed ginger secured the highest score of the panelists.

Knowledge Management: Journal