ACCELERATED SHELF LIFE STUDY OF ZINGIBER OFFICINALE PASTE

Authors

  • RUBILA.S Department of Food Processing and Engineering, School of Biotechnology and Health Sciences, Karunya University, Coimbatore- 641 114, Tamil Nadu, India
  • RANGANATHAN T.V Department of Food Processing and Engineering, School of Biotechnology and Health Sciences, Karunya University, Coimbatore- 641 114, Tamil Nadu, India

Keywords:

Ginger paste, maillard reaction, free fatty acids, microbial and sensory analysis

Abstract

The present works focus the accelerated shelf life stability of Zingiber officinale paste. All the analysis has been carried out periodically at 0th, 30th, 45th and 60th 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.

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Published

31.03.2016

How to Cite

RUBILA.S, & RANGANATHAN T.V. (2016). ACCELERATED SHELF LIFE STUDY OF ZINGIBER OFFICINALE PASTE. International Journal of Pharma and Bio Sciences, 7(1), 251–254. Retrieved from https://ijpbs.net/index.php/journal/article/view/4910

Issue

Volume 7, Issue 1, 2016

Section

Research Articles

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