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Studies on Ginger Paste in Retort Pouches

Sai Jyotsna, L. (2009) Studies on Ginger Paste in Retort Pouches. [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: Studies were undertaken to develop a novel processing method for preparation of Ginger paste in retort pouches. Peeled Ginger were ground into paste and mixed 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 200ppm was added, and the paste was heat processed at 75°C. The processed paste was hot filled in retort pouches and thermally processed at 800C with holding time of 2.0 & 5.0 minutes and stored at (25± 50C). The paste was studied for its physicochemical characteristics such as color, pH, volatile oil, rheology and microbiological quality. The Hunter L and b values decreased where as a-value increased for the samples after processing. Though the difference was not much considerable, pH 4 with preservative 2min & 5min samples had better retention of color out of all the samples. The flow behavior index of the paste was less than unity, which proves that ginger paste acts as a non-Newtonian fluid. As the viscosity of the paste decreased with increased shear rate shows that ginger paste is pseudoplastic in nature. The volatile oil content of fresh ginger was 0.7% and after processing of the paste the volatile oil content reduced and ranged from 0.24-0.33%. Further, the volatile oil was subjected to GC and GC-MS and the profile of volatile constituents was monitored. The samples pH with preservative 2min & 5min had no bacterial growth and yeasts and molds were well below the standard values for food products. Based on these results we can conclude that, ginger paste with pH range 4.0 should be hot filled in retort pouches and thermally processed at 850C with holding time of 2 min. Further, conditions were applicable for preparation of the paste with addition of preservatives and it can be used for further scale of studies.
Uncontrolled Keywords: retort pouches Ginger paste preparation processing
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 05:11
Last Modified: 28 Dec 2011 10:11
URI: http://ir.cftri.com/id/eprint/9160

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