Ginger is herb used for spices as well as herbal medicine. Many research works have been done in different part of the world to study the physic-chemical and product development from ginger. The experiment on physico-chemical characteristics and product development from ginger and turmeric was carried out during the period from August, 2012 to January, 2013. In the study 10 ginger germplasms were studied which were collected randomly from south western region of Bangladesh. The collected ginger germplasm were brought to the Molecular Horticulture Laboratory of the Agrotechnology Discipline of Khulna University, Khulna. In the laboratory, the ginger was studied to determine their physico-chemical characteristics and was used to make some products.
2.1. Experimental Design and Analysis The experiment was laid out in Completely Randomized Design (CRD) with three replications. After collection of some ginger and turmeric they kept in ambient temperature for the study of physico-chemical characteristics. The collected data from experiment was statistically analyzed by Analysis of Variance (ANOVA). Duncan's New Multiple Range Test (DMRT) was used to compare the means of different parameters and the means were calculated by using “MSTATC” programme in computer.
2.2 Experimental Materials Ten germplasms of mature ginger germplasm were selected as the experimental materials for the investigation. These ginger was collected from different place of south western region of Bangladesh
2.3 Methods of Studying Parameters By using the following methods physical and chemical parameters of the collected ginger germplasms were studied. 2.3.1Physical Parameter 2.3.1.1 Weight of ginger and turmeric The weight of ginger was measured by an electric balance. At first, the balance was adjusted to zero mark. The ginger was cleaned and weighted by keeping the ginger on the chamber of the balance. Then the reading was taken in gram (g). 2.3.1.2 Size of ginger Length, width and depth of the ginger were estimated to determine the ginger size by a slide calliper. The values of these parameters were taken in centimetre (cm). 2.3.1.3 Weight of skin of ginger The weight of skin of ginger was measured by an electric balance. At first, the balance was adjusted to zero mark. The skin of the ginger was separated by using a sharp knife from the ginger pulp. Then the weight of the skin was estimated by keeping it in the chamber of balance and the reading was taken in gram (g). 2.3.1.4 Weight of edible portion of ginger The weight of edible portion of ginger was measured by an electric balance. At first, the balance was adjusted to zero mark. After removing the skin from ginger the remaining edible portion (pulp) was estimated by keeping it in the chamber of balance and the reading was taken in gram (g). 2.3.1.5Weight of non-edible portion of ginger Weight of non-edible portion of the ginger was measured by subtracting the weight of edible portion from the total weight of ginger. This weight was measured in gram (g).
2.3.2 Chemical characteristics The methods for the estimation of pH, TSS, Titrable acidity, vitamin C, Carotenoids, Anthocyanin and Flavonoids of ginger pulp were followed as described by Mazumdar and Majumdar (2001) and Sainiet al. (2006). The data were analyzed by fresh weight basis. 2.4 Development of products from ginger To develop products from the selected rhizomes, the experiment was laid out considering three replications with three formulations. Sensory evaluation of ginger products were done following the method adopted by Hossain and Siddique (1982). The individual product’s quality was found by analysing the following characteristics- (i) colour, (ii) taste, (iii) flavour and (iv) texture and Complete Randomized Design (CRD) was applied for the analysis of experimental data. In this experiment sauce and pakora were developed from ginger. The ingredients and procedure which were used to develop products are presented below:
2.4.1 Product name: Ginger pakora
2.4.1.1 Procedure: There are several stages in the procedure which was used to develop pakora from ginger. These stages are briefly stated below: 2.4.1.2 Selection and washing of rhizomes: Properly matured and fresh ginger were collected and washed thoroughly with fresh water. 2.4.1.3 Slicing of rhizomes: The ginger were weighted and made thin slices by releasing skin. When slicing finished, cut the sliced ginger into small pieces
2.4.1.4 Mixing of all ingredients: I took ginger pieces, onion, green chilli, in a mixing bowl. Adding salt and mix it well with the mixture. Then slowly added flour and mix. Adding egg (beaten) and baking powder, and mix them well. 2.4.1.5Frying: Heating oil in pan to medium flame. When oil is hot, take small amount from the mix, round it and then flatted it lightly and put carefully to the oil. Putting few pieces at a time and fry those till both sides turn to a nice golden brown color. 2.4.1.6 Packing: After removing pakora from the pan, place on a kitchen tissue to soak extra oil. Pack the crispy pakora after cooling. 2.4.2 Product name: Ginger sauce 2.4.2.1 Procedure: There are several stages in the procedure which was used to develop sauce from ginger. These stages are briefly stated below: 2.4.2.2 Selection and washing of rhizomes: Properly matured and fresh ginger were collected and washed thoroughly with fresh water. 2.4.2.3 Slicing and mashing of sliced rhizomes: The ginger were weighted and made thin slices by releasing skin. When slicing finished, the cut pieces were weigh-out and boiled for 8-10monutes.Half boiled materials were drained and let them cool. After cooling mash the boiled ginger.
2.4.2.4 Cooking: Recommended pure mustard oil 100 ml/Kg was taken in a fry pan then added red chilli, mustered and the boiled ginger paste. Add some sail and little amount of water. After that sugar was added and it will be cooked till it fully prepared. 2.4.2.5 Bottling and pasteurizing: The product now poured into the sterilized bottle. Seal the bottles with lids and pasteurized at 85degee Celsius. The bottles were then kept in a sound place without any disturb to get it cool. Clean the outside of the bottle and sealed with lids.
2.5 Sensory Evaluation The acceptability of the prepared products of ginger and turmeric was evaluated through a taste-testing panel of 9 judges. The taste-testing panel was made for sensory evaluation of ginger products with teachers and students off different disciplines of Khulna University. All the judges were conversant with the factors governing the quality of the products. The products sample of three treatments were placed in white plates to each judges who independently examined considering the characteristics- i) colour ii) taste iii) flavour and iv) texture / crispiness of individual products. The panellists recorded their preferential comments in the supplied questionnaire. The results have been presented both in percentage figures and in acceptability scores.