Effect of temparature and treatments on quality of stored ginger powder dried under cabinet tray dryer

The ginger is one of the oldest known major spices indigenous to India. It is widely used around the world in food as spice and is a common condiment for a variety of compounded foods and beverages. Ginger powder has good potential as substitute of ginger paste and other ginger products. The investigation was carried out using different drying temperatures and pretreatments. Storage study was also carried out for a period of 3 months for ginger powder packed into HDPE bags. The effect on dehydrated ginger samples determining by moisture, ash, protein, fat and pH content. The highest moisture value was found 9.92 for untreated sample at 700 C and lowest 7.89 for KMS treated sample dried at 500C under cabinet tray dryer after 90 days of storage packed in HDPE bags. The highest ash content value was found 4.10 for NaHSO₄ treated sample dried at 500 C and lowest 3.44 for KMS treated sample dried at 600C under cabinet tray dryer after 90 days of storage packed in HDPE bags. The highest protein value was found 5.38 for untreated sample dried at 500 C and lowest 4.68 for KMS treated sample dried at 700C under cabinet tray dryer after 90 days of storage packed in HDPE bags. The highest fat value was found 1.58 for untreated sample dried at 500 C and lowest1.48 for KMS treated sample dried at 600C under cabinet tray dryer after 90 days of storage packed in HDPE bags. The highest pH value was found 6.08 for untreated sample at 500 C and lowest 4.52 for NaHSO₄ treated sample dried at 600C under cabinet tray dryer after 90 days of storage in HDPE bags. In most of the quality characteristics cabinet tray drying at 600 C for Potassium metabisulfite (KMS) pre-treated sample presented better values in comparison to sodium bisulphate (NaHSO₄) and control samples.