Abstract

The perishable herb ginger (Zingiber officinale) possesses natural aroma and different biologically active components which are beneficial for our health. This can be dried for preservation in pick season for shelf-life increment. This study studied the analysis of the chemical composition, moisture sorption isotherm, dehydration kinetics of ginger for preservation. Air drying was carried out using a cabinet dryer at different temperatures and thickness. According to the sorption isotherm study, monolayer moisture content (MMC) is higher as per Guggenheim-Anderson-DeBoer (GAB) equation compared to the Brunauer-Emmett-Teller (BET) equation. Drying rate increased with the increase in temperature at constant thickness while the adverse result was found with the increase in thickness at a constant temperature. Then, powder-based drinks were prepared by using five different percentages of ginger. The preferences of consumers were measured by statistical analysis of the scores obtained from the response of organoleptic taste panel. The sample containing 1.84% ginger powder was considered the best in overall acceptability

Highlights

  • Obtainable ginger is considered as the spice all over the world in fresh, powdered and paste form (Akpinar and Toraman, 2016)

  • The water sorption isotherm of dried ginger powder was developed in declining moisture content (MC) against aw at a constant temperature

  • Ginger is preserved as powder form by reducing MC to an acceptable level of equilibrium moisture content (EMC) corresponding 0.65 aw using the drying method

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Summary

Introduction

Obtainable ginger is considered as the spice all over the world in fresh, powdered and paste form (Akpinar and Toraman, 2016). This medicinal herb has abundant pharmacological and nutraceuticals properties such as gingerols, unstable critical fat and stable oleoresin, shogaols, monoterpenoids, sesquiterpenoids, phenolic contents and a great amount of antioxidant elements which performances as anti-inflammatory, immunomodulatory, therapeutic, antimicrobial functions etc. Fresh gingers usually contain 85–95% water which reduces the shelf life and causes massive postharvest damages by losing beneficial constituents (Karabacak et al, 2018) These can be escaped by producing ready-toeat ginger foodstuffs like refreshing drinks which are very advantageous for our body against various harmful microorganisms (Beristain-Bauza et al, 2019).

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