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Chemical composition of ginger varieties and dehydration studies on ginger.

Natarajan, C. P. and Bai, R. P. and Krishnamurthy, M. N. and Raghavan, B. and Shankaracharya, N. B. and Kuppuswamy, S. and Govindarajan, V. S. and Lewis, Y. S. (1972) Chemical composition of ginger varieties and dehydration studies on ginger. Journal of Food Science and Technology, 9 (3). 120-124, 3 ref..

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Abstract

Results obtained from the analysis of twenty six varieties of ginger showed that volatile oil, acetone extract, crude fibre and starch content varied from 1 to 2.7, 3.9 to 9.3, 4.79 to 9.8 and 40.4 to 59 per cent respectively. Data on maturity studies showed that the volatile oil, acetone extract and crude fibre content in ginger varieties increased steadily from September to December. Peeling for 60 seconds in abrasive peeler was conducive to the production of high grade ginger, but the hand peeled product was found superior to the mechanically peeled ginger with regard to uniform size and colour. The optimum temperature for dehydration of ginger was found to be 60 degree C.

Item Type: Article
Uncontrolled Keywords: GINGER-; ginger composition; VOLATILE-COMPOUNDS; /volatile oil/ in ginger; ESSENTIAL-OILS; FATS-(VEGETABLE); /fat/ in ginger; FIBRE-; /fibre/ in ginger; STARCH-; /starch/ in ginger; PEELING-; /peeling of ginger; COLOUR-; /colour of ginger; DRYING-; /dehydration of/ ginger
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Dec 2016 12:33
Last Modified: 19 Dec 2016 12:33
URI: http://ir.cftri.com/id/eprint/3408

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