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Studies on Preparation of Shelf Stable Ginger-Garlic Paste in Retort Pouches

Priya Namrata, Topno and Vinothini, S. (2009) Studies on Preparation of Shelf Stable Ginger-Garlic Paste in Retort Pouches. [Student Project Report]

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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: Studies were undertaken to develop a novel processing method for preparation of Ginger- Garlic paste in retort pouches. Peeled Ginger and Garlic were ground into paste and mixed in the proportion of 50 parts of ginger and 50 parts of garlic along with 1-2% salt. The initial pH of the paste was 6.25. The pH of the paste was adjusted into 4.0 & 4.5 with addition of citric acid solution. Sodium benzoate at a level of 200 ppm was added, and the paste was heat processed at 75°C. The processed paste was hot filled in retort pouches and thermally processed at 850C with holding time of 2 minute & 5 minute and stored at 25± 50C. The paste was studied for its physicochemical characteristics such as colour, pH, volatile oil, rheology and microbiological quality. The colour values, greenness and yellowness, started decreasing for the pH modified paste. Ginger-garlic paste behaves like a non- Newtonian fluid, and exhibits shear-thinning behaviour. Since, the flow behaviour index (n) of gingergarlic paste of the Herschel-Bulkley model is 0.251, which means it is a highly non- Newtonian system as it deviates widely from a Newtonian fluid having n=1. The volatile oil content of fresh ginger, fresh garlic and ginger-garlic paste had shown 0.66, 0.12 and 0.56% respectively. Further, the volatile oil was subjected to GC and GC-MS to profile the volatile constituents. The samples were found to be of free microbial quality since no bacterial as well as fungal growth were observed. The reason may be garlic has allyl propyl disulphide (C₆H₁₂S₂) and diallyl sulphide (C₆H₁₀S₂) and related sulphur containing compounds naturally present, which have antimicrobial properties. Based on these results we can conclude that, ginger-garlic paste with pH range 4.0 and 4.5 should be hot filled in retort pouches and thermally processed at 850C with holding time of 2 minutes. Further, conditions were applicable for preparation of the paste without addition of any chemical preservatives and it can be used for scale of studies.
Uncontrolled Keywords: processing Ginger-Garlic paste retort pouches shelf stable preparation
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Sep 2009 05:06
Last Modified: 28 Dec 2011 10:11
URI: http://ir.cftri.com/id/eprint/9159

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