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Mango ginger: Quality evaluation and value added products

Depti, C. and Geetha, V. (2006) Mango ginger: Quality evaluation and value added products. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Mango ginger (Curcuma amada), which is especially popular in southern India, is an exotic spice that contains a specific range of moisture and the analysis was carried out using toluene co distillation. Drying process was carried out in order to remove the water content and assess the drying behaviour of mango ginger with different pretreatments. Dried rhizome was powdered which was used for volatile oil extraction and compared against the oil extracted from fresh rhizomes. The essential oil of the rhizomes of Curcuma amada was isolated by hydrodistillation. The qualitative analysis of these volatile aroma components was performed using a gas chromatography- mass spectroscopy system aided by the computer library search. This led to the identification of 18 components for which mass spectra have been recorded. The oil was primarily composed of terpene hydrocarbons tentatively identified as alpha-pinene and ocimene. Ocimene is responsible for characteristic mango odour of mango ginger. Many value added products such as candies, mango ginger preserve and oleoresin were prepared. The sensory acceptance study for the candies was carried out to know the consumer acceptance. The study has shown that mango ginger products with good sensory and chemical quality can be prepared and that products have potential for commercial exploitation.
Uncontrolled Keywords: mango ginger value added products quality evaluation
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 01 Analysis
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/492

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