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J Food Sci Technol (September 2014) 51(9):22602262 DOI 10.1007/s13197-012-0703-2
ORIGINAL ARTICLE
Nutritional composition of ginger powder prepared using various drying methods
A. Sangwan & A. Kawatra & S. Sehgal
Revised: 29 February 2012 /Accepted: 9 April 2012 /Published online: 27 April 2012 # Association of Food Scientists & Technologists (India) 2012
Abstract A study was undertaken to prepare ginger powder using various drying methods and their nutritional evaluation was carried out. Ginger (Zingiber officinale) was dried using shade, solar, oven and microwave drying methods. All the samples were ground in grinder to make fine powder. Sensory analysis indicated that acceptability of all types of ginger powders were in the range of liked very much to liked moderately by the panelists. The mean score obtained for colour was higher in shade dried ginger powderi.e., 8.20 as compared to oven dried (7.60), solar dried(7.70) and microwave dried ginger powder (7.80). Moisture content ranged from 3.55 % in solar dried ginger powder to3.78 % in shade dried ginger powder. Slightly higher moisture content was found in shade dried ginger powder. Protein, crude fiber, fat and ash contents ranged from 5.02 to5.82, 4.97 to 5.61, 0.76 to 0.90 and 3.38 to 3.66 %, respectively. -carotene and ascorbic acid content was found maximum in shade dried ginger powder i.e., 0.81 mg/ 100 g and 3.83 mg/100 g, respectively. Polyphenol content was almost similar in all the samples whereas calcium was slightly higher in the shade dried ginger powder i.e.,69.21 mg/100 g. Results have shown that ginger powder prepared from various drying methods had good sensory and nutritional profile.
Keywords Zingiber officinale . Ginger powder . Drying methods . Nutritional composition
Introduction
Ginger (Zingiber officinale) is one of the oldest spice with a distinct flavour and pungency. India is the largest grower of ginger and also the largest producer of dry ginger in the world (Dhingra and Kumar 2005). Other countries cultivating ginger extensively are : West Indies, Brazil, China, Japan and Indonesia. In India, Kerala, Orissa, Andhra Pradesh, Himachal Pradesh, Meghalaya and West Bengal are important growing states. The total production of ginger was 2, 75,000 million tonnes in 2008. The average yield of ginger is 3.43 metric tonnes per hectare (Charan 2007).
Ginger is used as a main seasoning...