Development of ginger based ready-to-eat appetizers by response surface methodology

Area of Science:

• Food Science
• Nutritional Science
• Altitude Physiology

Background:

• Ginger (Zingiber officinale) is traditionally used for flavor and medicinal properties, including anti-emetic effects attributed to gingerols and shogaols.
• Appetite loss is a common issue at high altitudes, necessitating effective appetite stimulants.
• Ginger-based products offer potential as appetizers to address altitude-related appetite suppression.

Purpose of the Study:

• To develop and optimize ginger-based fruit and ginger munches for appetite stimulation.
• To evaluate the sensory attributes, nutritional content, and shelf life of the developed munches.

Main Methods:

• Response Surface Methodology (RSM) and central composite designs were employed for optimization.
• Key ingredients like raisins, dates, almonds, lemon, and pseudolemon juice were pre-processed and concentrated.
• Sensory scores, acidity, and total sugars were analyzed as responses to optimize ingredient composition.

Main Results:

• Optimized ginger munches contained 37-43mg/100g vitamin C and approximately 90kCal per munch.
• The carbohydrate-rich munches exhibited a shelf life of 8 months under ambient (18-33°C) and accelerated (37°C) storage conditions.
• The developed munches were successfully formulated using RSM, indicating good sensory acceptance and stability.

Conclusions:

• Ginger-based munches are a viable and stable food product for appetite stimulation, particularly relevant for individuals at high altitudes.
• The optimized munches provide a good source of carbohydrates and vitamin C, with a significant shelf life.
• This research supports the use of ginger in functional foods to address specific physiological challenges like appetite loss.