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Research Detail

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S. PERVIN
Postharvest Technology, BARI, Gazipur

M. MIARUDDIN
Postharvest Technology, BARI, Gazipur

M. M RAHMAN
Postharvest Technology, BARI, Gazipur

M.H.H. KHAN
Postharvest Technology, BARI, Gazipur

M.S.RAHMAN
Postharvest Technology, BARI, Gazipur

The effect of salt percentages and packaging materials of the processed ginger paste were investigated to determine the quality and storage stability of the products during stored in ambient temperature for four months. There were fifteen treatments using three different packaging materials. The products were analyzed for two month in the year of 2014-2015. The following results were found: the acidity contents of the processed ginger paste were decreased and pH contents were increased after increased the storage life of the products although used in different salt percentages. The paste was kept and stored up to 2 months in Glass container (GC) gives the significant increased in TSS. The intensity of light yellow color of the ginger paste were gradually increased with extend the storage period and turned yellow as evidence by increasing values of L* and changing values of a* and b* accordingly. It was processed and stored in plastic container (PC) only the results of 3% salt added seen no presence of bacteria up to 2 month but, 12% salt added gives the good results only one month of stored in ambient condition.

  Processing parameters, Ginger paste. Total soluble solids
  Postharvest Technology Division of Bangladesh Agricultural Research Institute, Gazipur
  00-00-2014
  00-00-2015
  Food Safety and Security
  Ginger

To find out the storage stability to optimization of processing parameters for preparation of ginger paste.

The experiments were conducting in the Postharvest Technology Division of Bangladesh Agricultural Research Institute, Gazipur in the year of 2014-2015. Good quality ginger rhizomes (BARI ginger-1) were collected form Spices Research Centre and used in this study. The ginger rhizomes were broken into pieces to expose the crevices and then washed in running water to remove the adhering mud. Again the cleaned rhizomes were scraped with a knife to remove dirt as well as spoiled portion. The ginger rhizomes were peeled cut and make paste using grinder then hold at room temperature for 1 hr in covered container to facilitate enzymatic action for flavor and colour development. The pastes were treated with 0%, 3%, 6%, 9%, and 12% common salt and added citric acid 0.4%. The paste to come down the PH level around 4.0. The paste were thermally processed at 1000C for 20 min in water bath and poured immediately in glass bottle, plastic container and aluminum foil package according to the treatments used in this study. Then, the paste with containers was stored at room temperature (25-300C). The physicochemical parameters and microbial test were carried out to examine the quality of the products were studied during storage.

Treatments

T1,T4,T7,T10 and T13 =ginger paste in glass container in 0%, 3%,6%,9%,12% salt ratio, respectively

T2,T5,T8,T11 and T14 = ginger paste in plastic container in 0%, 3%,6%,9%,12% salt ratio, respectively

T3,T6,T9,T12 and T15 = ginger paste in aluminum foil packet in 0%, 3%,6%,9%,12% salt ratio, respectively

Measurement of titratable acidity, PH and total soluble solids (TSS): Titratable acidity in the processed paste was measured in terms of citric acid following the method described by Wang e t al. (1995). For measuring titratable acidity, 5 g paste were diluted with 95 mL distilled water making the volume to 100 mL, then filtered through Whatman no. 41 filter paper and titrated against 0.1 N NaOH to PH 8.1 using phenolphthalein indicator. Acidity was expressed as percent citric acid by weight. The paste sample (5 g) was diluted with 45 mL distilled water, and PH was measured with glass electrode (EUTECH Instruments, Selangor, Malaysia). Sodium chloride was determined by titration with silver nitrate (Ranganna, 1986). Total soluble solids (°Brix) were determined with a digital bench top Abbe Refractometer at 200C (Atago Co., Ltd., Tokyo, Japan). To determine the total soluble solids, the paste was dried under vacuum at 700C to constant weight. The dried samples were allowed to cool in desiccators for 30 min and then weighed (AOAC, 1995). Total solids (%) = (mass of dried sample mass/mass of fresh sample) ×100. Enumeration of coliforms, mesophilic aerobes and yeasts and molds were done by pour plate and spread plate method following the procedure of the International Commission on Microbiological Specifications (ICMSF, 1992). Violet red bile agar for coliform bacteria, plate count agar (PCA) for mesophilic aerobes and potato dextrose agar (PDA) for yeast and molds procured from Himedia, India were used. Ten grams of ginger garlic paste sample were weighed in duplicates into 90 mL of 0.1% peptone water aseptically, homogenized and serial dilution was carried out. One milliliter of the appropriate dilution of the sample was taken in sterile Petri plates and 15 mL of respective agar maintained at 45C were poured into plates and allowed to solidify. Set plates were incubated at 37C for 48 h and colony count was taken after 24–48 h of incubation for bacteria. The potato dextrose plates for yeasts and molds were incubated at 27C for 3–4 days and colony count was recorded. All tests were carried out in duplicate and the average mean values are reported.

Statistical Analysis: Statistical analysis of the data obtained for each treatment was carried out by analysis of variance followed by Duncan’s new multiple range test (Duncan, 1955) to found out differences between treatments at the probability level of P <0.05.

  Annual Research Report, Postharvest Technology, Division, BARI--2014-15
  
Funding Source:
1.   Budget:  
  

The process ginger paste was stored in ambient condition for four months in year of 2014-2015. But, for the time being here showed only two months analyzed data. The experiment will be continued for the next two months also in this year. The acidity contents of the processed ginger paste were increased and pH contents were decreased after increased the storage life of the product although there were used in different salt percentages. In most of the cases, the acidity content were increased when stored at longer period that means the products might be going to lower PH condition. As a result, both the products were kept in plastic container (PC) and aluminum foil (AF) packed it would be spoilage after certain period.  The effects of different percentages of salt added and packaging materials for the changes in total soluble solids (TSS) of the processed ginger paste. It was noticed that in control conditions the TSS values were decreased using different packaging materials and as well as increased storage life of the products. But, the processed ginger paste was kept and stored up to 2 months in Glass container (GC) gives the significant increased results of the TSS although the salt percentages were increased. However, it was processed and stored in plastic container (PC) only the results of 3% and 12% salt added seen little bit increased TSS up to only one month of stored in ambient condition. Finally, the TSS values were decreased at different percentages of salt added when used of aluminum foil for kept and storage of ginger paste in ambient condition.

Measurement of surface color: Color is an important factor in the perception of ginger paste quality. The changes in the paste color were monitored by estimating lightness (L*), chromaticity co-ordinates a* and b* during storage at ambient condition. The values are presented in the Table 3 and it represented that the intensity of light yellow color of the ginger paste were gradually increased with extend the storage period and turned yellow as evidence by increasing values of L* and changing values of a* and b* accordingly. The ginger paste under the control condition using glass container (T1) to 12% salt in aluminum foil (T15) represented a slower changes in the paste color as indicated more gradually increased in L* and changing the values of a* and b* accordingly after 2 month of storage.

Microbiological Analysis: The effect of different percentages of salt added and packaging materials for the presence of microbial growth (bacteria, fungi, etc) in the processed ginger paste. It was noticed that in control conditions the microbial growth were seen using different packaging materials. But, the processed ginger paste was kept and stored up to 2 months in Glass container (GC) gives the very good results with no presence of microbial growth using different salt percentages. However, it was processed and stored in plastic container (PC) only the results of 3% salt added seen no presence of bacteria up to 2 month but, 12% salt added gives the good results only one month of stored in ambient condition. Finally, the presence of bacteria was seen at different percentages of salt added when used of aluminum foil for kept and storage of ginger paste in ambient condition.

 

  Report/Proceedings
  


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