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Nutritional composition of ginger powder prepared using various drying methods.

A Sangwan1, A Kawatra1, S Sehgal1

  • 1Department of Food and Nutrition, CCS Haryana Agricultural University, Hisar, 125004 India.

Journal of Food Science and Technology
|September 6, 2014
PubMed
Summary
This summary is machine-generated.

Shade drying best preserved ginger powder

Keywords:
Drying methodsGinger powderNutritional compositionZingiber officinale

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Area of Science:

  • Food Science
  • Nutritional Science
  • Agricultural Engineering

Background:

  • Ginger (Zingiber officinale) is a widely consumed spice with significant health benefits.
  • Traditional drying methods can impact the nutritional quality and sensory attributes of ginger powder.
  • Optimizing drying techniques is crucial for maximizing the value of ginger products.

Purpose of the Study:

  • To evaluate the impact of different drying methods (shade, solar, oven, microwave) on the nutritional composition and sensory acceptability of ginger powder.
  • To determine the optimal drying method for producing high-quality ginger powder.

Main Methods:

  • Ginger samples were subjected to shade, solar, oven, and microwave drying.
  • Dried ginger was ground into fine powder.
  • Sensory analysis, moisture content, protein, crude fiber, fat, ash, beta-carotene, ascorbic acid, polyphenol, and calcium content were evaluated.

Main Results:

  • All ginger powder samples received positive sensory scores, indicating good acceptability.
  • Shade-dried ginger powder exhibited the highest scores for color and contained maximum beta-carotene and ascorbic acid.
  • Moisture content was slightly higher in shade-dried ginger powder, while nutritional profiles were generally comparable across methods, with shade-drying showing slight advantages in specific nutrients.

Conclusions:

  • Drying methods significantly influence the sensory and nutritional profiles of ginger powder.
  • Shade drying appears to be a superior method for preserving key nutritional components like beta-carotene and ascorbic acid, alongside desirable color attributes.
  • Ginger powder produced through various drying methods demonstrates good overall sensory and nutritional quality.