STUDIES ON PHYSICO-CHEMICAL COMPOSITION AND PROCESSING OF GINGER (ZINGIBER OFFICINALIS L.) BEVERAGEPrem Kant Yadav, Govind Vishwakarma and D.K. Yadav
The present investigation entitled Studies on physico-chemical composition and processing of ginger (Zingiber officinalis L.) Beverage was carried out in Laboratory of Post Harvest Technology, Department of Horticulture, C.S. Azad University of Agriculture & Technology, Kanpur (U.P.), during the year 2002-2003. Two types of rhizomes known as Pahari (mountanous) and Deshi (local) were used for experiments. The investigation comprised of three sets of experiments. The rhizome of each type (Pahari and Deshi) replicated three times, were used for assessing the physical character as Rhizome colour, Rhizome weight, peel per cent, flesh per cent, juice per cent and juice colour. Rhizome of Pahari and Deshi appear light brown and pale colour, respectively whereas Pahari rhizome recorded appreciable greater rhizome weight, Juice content flesh per cent, peel per cent and juice colour than Deshi rhizome. The juice was subjected to chemical analysis (TSS, total minerals, acidity, vitamin C total carotenoids, vitamin A and crude fiber) in triplicate. The Pahari rhizome contained more content of total minerals, Vitamin C and crude fiber while Deshi rhizome possessed higher content of TSS, acidity and total carotenoids. Three beverages viz RTS (Ready to serve) squash and syrup as per the under mentioned formulation were prepares and evaluated using different recipe for organoleptic quality. The recipe containing 2 % aqueous extract, 12 % TSS and 0.30% acidity was found suitable for making RTS.
Enter your contact information below to receive full paper.