Year: 2017 | Month: June | Volume 7 | Issue 1
Effect of Blanching on Quality Characteristics of Osmotically Dried and Appetized Ginger Flakes
Abstract:
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.
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