Production and quality evaluation of ginger (Zingiber officinale Roscoe) powder using rhizomes at different stages of maturity

Date

12-2014

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Katherine Ann T. Castillo-Israel

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

Ginger (Zingiber officinale Roscoe) powder was produced using different maturities of the rhizomes and evaluated for quality in order to determine the maturity stage of rhizomes which will yield the best quality powder for application as a food ingredient. The optimum drying time of ginger rhizomes at 60oC was determined using 12, 18, 24, and 30 hours of drying time. Twenty four hours was determined to be the optimum drying time with the lowest moisture content of 8.87±0.00%, and lowest water activity of 0.309. The optimum maturity of rhizomes for ginger powder production was also determined using mature (10-12 months), half-mature (6-9 months), and immature (3-5 months) ginger rhizomes. The optimization was conducted using several tests classified as production yield comparison, physicochemical analysis, solubility tests, and sensory evaluation. The production yield of rhizomes were determined prior to and after sieving. Results showed that the more mature the rhizome utilized, the higher was the production yield prior to sieving, and the lower was the production yield after sieving. Physicochemical analysis was performed using moisture content, crude fat, and crude fiber analysis. Results showed the increasing moisture content, crude fat, and crude fiber of ginger powders as maturity of rhizomes increased. Solubility tests were performed in terms of Water Solubility Index (WSI), Water Absorption Index (WAI), Water Holding Capacity (WHC), and Solubility in terms of time. Results showed that the more mature the rhizome utilized in the production process, the higher was the value of WAI and WHC, while the value of WSI and Solubility was lower. The different ginger powders were applied as an ingredient in ginger cookie, ginger tea, and ginger soup. Results of the sensory evaluation of the food products showed that the half-mature rhizome was the most acceptable among the ginger powders. Taking all parameters and tests into account, it was determined that the best maturity for ginger powder production was at half-mature stage (6-9 months).

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 F61 R33

Document Type

Thesis

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