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Studies on preparation and storage of ginger-garlic paste.

Giridhar, N. and Satyanarayana, A. and Joshi, G. J. (1996) Studies on preparation and storage of ginger-garlic paste. Indian Food Packer, 50 (2). pp. 13-21.

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Peeled ginger and garlic were ground into a paste and mixed in the proportion of 55 parts of ginger and 35 parts of garlic along with 10 parts of common salt. The pH of the paste was adjusted to 4.0 by addition of citric acid in the form of 30% solution. Sodium benzoate at 0.1 % level was added, and the paste pasteurised and packed in suitable container. A double pouch pack of polyethylene inside and polyproplene outside or HDPE bottle or glass bottle were found suitable for packing ginger-garlic paste, storing satisfactorily for a period of over six months at low temperature (5°C) as well as at ambient temperature (25-35ºC).

Item Type: Article
Uncontrolled Keywords: ginger-garlic paste, storage, preparation, packing, gingiber officinale
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Apr 2012 08:50
Last Modified: 23 Apr 2012 08:50
URI: http://ir.cftri.com/id/eprint/5673

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