Department of Food Science & Technology, Dr Y S Parmar University of Horticulture & Forestry Nauni, Solan, HP, India
*Corresponding author: manishapht@gmail.com
Online published on 4 January, 2018.
Studies were conducted to develop a novel product-osmotically dried and appetizing flakes from fresh ginger rhizomes keeping in view its nutritional significance. Ginger contains ascorbic acid (8.48 mg/100 g), antioxidant activity (57.45%), crude protein (2.73%) and total phenols (10.18 mg/100 g) that accounts for its characteristic aroma and therapeutic properties. Mechanically peeled rhizomes were sliced into suitable size of 3.5×0.4×0.4 cm3 followed by blanching in 1.0% lemon juice or citric acid for 15 minutes for the preparation of osmotically dried and appetized ginger flakes. The cost of production of osmotically dried ginger flakes was calculated as ` 22.64 to 22.97/200g for glass jars and ` 15.65 to ` 15.72/200g for aluminium laminated pouches for citric acid and lime juice blanching, respectively. The commercial adoption of this technology seems to be a profitable venture for efficient utilization of fresh ginger rhizome as well as enhancing the income of growers.
Ginger, flakes, blanching, lime juice, osmotic dehydration, appetizing mixture, dehydration ratio
