Postharvest Management and Value Addition of Ginger (Zingiber Officinale Roscoe): A Review (original) (raw)
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Journal of Pharmacognosy and Phytochemistry, 2020
Present work have been undertaken to study the effects of different processing methods on essential oil and oleoresin contents, phyto-chemical constituents and antioxidant activity of dried ginger rhizome. Ginger (Zingiber officinale roscoe) is branched and horizontal rhizome and its size is near about 5 to 15 cm in length, 3 to 6 cm width and 0.5 to 1.5 cm thickness. Ginger is grown in most Indian states namely Meghalaya, Kerala, Arunachal Pradesh, Sikkim, Nagaland Mizoram, and Orissa. Ginger is known for its analgesic, antimicrobial, antibacterial, antidiabetic, antiemetic, antifungal, anthelmintic, anti-inflammatory, antithrombic, antitumor, antitussive, antiulcer, antiviral properties. The medicinal properties of ginger are contributed by presence of bioactive components, polyphenolic compound, flavonoids etc. The dried ginger rhizome (Sunth) can be prepared by using commercially adopted technologies like Surat method, Malabar method and MPKV method. From the investigation it wa...
An investigation was carried out to study the physico-chemical characteristics of 10 selected ginger germplasm of South Western region of Bangladesh from August 2012 to January 2013. The experiment was carried out in completely randomized design. The physico-chemical characters of 10 germplasms of ginger species were studied. There was significant variation among the germplasms in relation to rhizome characteristics and organoleptic evaluation. Better performance of ginger was found in germplasm No. 1 in respect of total rhizome weight, rhizome width, rhizome height, pulp weight, pulp thickness, skin thickness and percents of edible part. Ginger germplasm No. 7 gave better value in respect of pH (6.71) and vitamin C (5.70) content of rhizome pulp. The total soluble solids found higher (6.67 %) in germplasm No. 1 and titratable acidity (5.68 %) in germplasm No. 2. Carotenoids (0.200 mg/100g) found maximum in germplasm No. 10. Germplasm No. 3 and 2 was better in respect of anthocyanin (0.17 mg/100gm) and flavonoids (11.27 gm) content of ginger pulp. In case of product development from different ginger, sauce was successfully prepared by using 400 g sugar containing treatment consisting 300-500 g of sugar with 100 g variation of sugar in three treatments without changing other ingredient. Ginger pakora was successfully prepared by using 25 g flour containing treatment consisting 15-25 g of flour with 5 g variation in three treatments without changing other ingredient. All ginger germplasms are not available year round in the country. So it is possible to preserve these rhizomes by development of products like sauce, pakora, laddu, nimky etc. to meet the nutritional requirement of people of the country.
Ginger Processing and It's Value Addition
International Journal for Research in Applied Science & Engineering Technology (IJRASET), 2022
Ginger (Zingiber officinale) is a blooming plant whose rhizome, ginger root, or ginger, is generally utilized as a flavor and a people medication. Ginger is stacked with cell reinforcements, intensifies that forestall pressure and harm to your body's DNA. They might assist your body with warding off persistent sicknesses like hypertension, coronary illness, and infections of the lungs, in addition, to advancing solid maturing. Specialists suggest consuming a limit of 3-4 grams of ginger concentrates each day. Assuming that you're pregnant, don't consume more than 1 gram of ginger concentrate each day. Ginger isn't suggested for youngsters younger than 2. The main put-down the account of ginger comes from the Analects of Confucius, written in China during the Warring States period (475-221 BC). However it is filled in numerous regions across the globe, ginger is "among the earliest recorded flavors to be developed and traded from southwest India". Ginger is a significant zest harvest and India is one of the main makers and exporters of ginger in the world. Ginger is generally utilized all over the planet in food as a zest both in new and dried structures which adds flavor to the feast by making a fiery sharp taste. The substance parts of the ginger rhizome change extensively contingent upon the area of development and postharvest medicines. Ginger contains polyphenol mixtures, for example, gingerol and its subsidiaries like zingiberene, bisabolene, camphene, geranial, linalool, borneol, and oleoresin (blend of unstable oils and sap) that records for its trademark fragrance and helpful properties. New gingers is transient and are ruined due to inappropriate dealing with, development of deterioration microorganisms, vulnerability to rhizome decay, withering and growing, the activity of normally happening compounds, substance responses, and primary changes during capacity. Remembering the low time span of usability of new ginger and lacking office for their presentday stockpiling prompting trouble deal, esteem expansion could be a practical elective which will get profitable cost to the producers. The current situation, dietary significance, postharvest the board, esteem added items of ginger have been talked about exhaustively in the survey.
The effect of processing techniques on the shelf life, nutritional and sensory quality of ginger (Zingiber officinale) powder and paste. J. Innov. Dev. Strategy. 7(3), 60-66. The main objective of this study was to investigate the effect of different processing techniques such as storing at room temperature and refrigeration temperature both having a treatment with 750 ppm Sodium Benzoate as preservative on the shelf life of ginger powder and ginger paste during storage which were packaged in low density polyethylene (LDPE) and high density polyethylene (HDPE) packages. The nutritional quality in terms of proximate compositions, Vitamin-C and sensory preferences of ginger powder and ginger paste were also assessed. The ginger powder samples stored at room temperature in HDPE bags showed the highest stability up to 150 days while in case of ginger paste samples the highest stability was obtained up to 120 days when stored in refrigerator. A significant effect of the processing techniques was found in relation to proximate compositions except vitamin-C and sensory preferences at p<0.05. It was observed that vitamin-C content of ginger paste in HDPE bag found slightly higher when stored in refrigeration temperature than in room temperature. Storage using HDPE bag was found best in respect of color, flavor and texture than LDPE bag. The overall acceptability of the ginger powder that packaged in LDPE bags and HDPE bags were found more than ginger paste. Moreover ginger paste which was stored in refrigeration temperature found more acceptable than ginger paste that was stored in room temperature. The findings of the present study may help in developing commercial processing technology of ginger powder and paste for effective utilization by improving storage condition.
The effect of processing techniques on the shelf life, nutritional and sensory quality of ginger (Zingiber officinale) powder and paste. J. Innov. Dev. Strategy. 7(3), 60-66. The main objective of this study was to investigate the effect of different processing techniques such as storing at room temperature and refrigeration temperature both having a treatment with 750 ppm Sodium Benzoate as preservative on the shelf life of ginger powder and ginger paste during storage which were packaged in low density polyethylene (LDPE) and high density polyethylene (HDPE) packages. The nutritional quality in terms of proximate compositions, Vitamin-C and sensory preferences of ginger powder and ginger paste were also assessed. The ginger powder samples stored at room temperature in HDPE bags showed the highest stability up to 150 days while in case of ginger paste samples the highest stability was obtained up to 120 days when stored in refrigerator. A significant effect of the processing techniques was found in relation to proximate compositions except vitamin-C and sensory preferences at p<0.05. It was observed that vitamin-C content of ginger paste in HDPE bag found slightly higher when stored in refrigeration temperature than in room temperature. Storage using HDPE bag was found best in respect of color, flavor and texture than LDPE bag. The overall acceptability of the ginger powder that packaged in LDPE bags and HDPE bags were found more than ginger paste. Moreover ginger paste which was stored in refrigeration temperature found more acceptable than ginger paste that was stored in room temperature. The findings of the present study may help in developing commercial processing technology of ginger powder and paste for effective utilization by improving storage condition.
A REVIEW OF POST HARVEST PROCESSING TECHNOLOGIES OF GINGER (ZINGIBER OFFICINALE) IN NIGERIA
Ginger (Zingiber officinale Roscoe) belongs to the Zingiberacea family. It is a spice of great commercial importance. The traditional methods used in postharvest processing operations of ginger have been reported to be inefficient, unhygienic and tedious. These primitive practices are still prevalent in Nigeria, which has affected the quality and quantity of ginger and its extract available in Nigerian market. There is need to put together as much relevant information as possible on ginger and its postharvest processing technologies. In this review, ginger products which includes fresh, dried, pickled, preserved, crystallized(candied) and powdered or ground, bleached and essential oils and oleoresin processing and extraction were studied. Ginger quality evaluations were highlighted. Various uses of ginger and its extracts were also considered. Ginger processing methods like drying, splitting/slicing, and solvent extractions were also studied. Traditional and modern methods of processing were compared.
Review of Post Harvest and Processing Technologies of Ginger (Zingiber Officinale) In Nigeria
Ginger (Zingiber officinale Roscoe) belongs to the Zingiberacea family. It is a spice of great commercial importance. In this work ginger products which includes fresh, dried, pickled, preserved, crystallized or(candied) and powdered or ground, bleached and essential oils and oleoresin processing and extraction were studied. Ginger quality evaluations were highlighted. Various uses of ginger and its extracts were also considered. Ginger processing methods and extractions like drying, splitting/slicing, mechanical expression, and post-harvest operations were studied. Traditional and modern methods of drying ginger were compared.
Chemistry and Quality of Fresh Ginger Varieties (Zingiber Officinale) from Ghana
Acta Horticulturae, 2007
Ginger, Zingiber officinale, one of the most important and oldest of spices, consists of rhizomes with a warm pungent taste and a pleasant odor. The essential oils are responsible for the aroma while the non-volatile components are responsible for the pungency with gingerol the most pungent component in fresh ginger. Ghana has a long history of producing ginger rhizomes for local markets. In this study, we evaluated the quality and essential oils and pungent principles of two different types of Ghanaian ginger, each from three regions, compared to ginger rhizomes found in the US Market. The essential oils composition of variety 2 exhibited the typical ginger oil composition with geranial, neral and zingiberene as the main components. Variety 1 exhibited a distinctly different essential oils composition dominated by zerumbone (85-87%). Variety 2 possessed a warm pungent taste similar to the commercial samples whereas variety 1 of gingers possessed a bitter taste. Variety 2 and the US commercial gingers contain 6-gingerol as the main component. The samples from Oframanse exhibited the highest amount of total gingerols (0.66%) (6-, 8-, and 10 gingerols), being almost 4 times higher than the commercial US ginger (0.17). Ginger variety 2 appears promising for the export market since these gingers could be offered both as a dried and/or ground spice as well as a source of gingerols for the nutraceutical industry.
Ginger (Zingiber officinale)-An elixir of life a review
Ginger (Zingiber officinale) is a herbaceous perennial plant of the family Zingiberaceae which used as a spice, food, flavouring agent, and medicine. It has a pH of 5.6 to 5.9, similar to that of figs, fennel, leeks, parsnips and lettuce. The alkalinity of foods depends on many variables, including growing conditions and processing. To make old and rotten ginger attractive, it is washed with sulphuric acid which is extremely unsafe to consume and can result in kidney stones, affect the liver, stomach burns, etc. The storage condition for fresh Ginger includes a temperature of 13 ° C and at relative humidity of about 65%. The various chemical constituents and their structures are discussed in this review. Ginger offers substantial protection from stroke and heart attack because of its ability to help prevent blood clotting. It is also used as Antioxidant, Antitoxic, Eicosanoid balance, Enzyme activity, Probiotic support, Serotonergic, Systemic stimulant. Some of the market preparations containing Ginger (Shunth) are pachnol, Hajmola, Hingoli, garam masala, chana masala, dristi eye drops, chaat masala, divya churna, aloo bhujia, pav bhaji masala, shahi paneer masala, etc.