10.22376/ijpbs.2019.10.1.p1-12 Volume 7 Issue 1 2016 (January - March) The present works focus the accelerated shelf life stability of lessThan i greaterThan Zingiber officinale lessThan /i greaterThan paste. All the analysis has been carried out periodically at 0 lessThan sup greaterThan th lessThan /sup greaterThan , 30 lessThan sup greaterThan th lessThan /sup greaterThan , 45 lessThan sup greaterThan th lessThan /sup greaterThan and 60 lessThan sup greaterThan th lessThan /sup greaterThan day. The results have shown that, pH of the paste decreases due to chemical reaction. The acidity of the paste moderately increases at 30°C, 40°C and 50°C due to the conversion of sugar into acids. Free fatty acids are slightly increased due to lipase action. Sensory analysis reveals that low temperature storage enhances the stability of ginger paste because of colour, flavour and aroma maintained in the paste even after 60 days. RUBILA.S AND RANGANATHAN T.V Ginger paste, maillard reaction, free fatty acids, microbial and sensory analysis 251-254