Journal of Horticultural Sciences

E. Jayashree ¹, R. Viswanathan ²

Affiliations
1 Division of Crop Production and Post Harvest Technology, Indian Institute of Spices Research, Kozhikode- 673 012, IN
2 Department of Food and Agricultural Process Engineering, Tamil Nadu Agricultural University, Coimbatore 641 003, IN

Abstract

Ginger, an underground rhizome, is valued as a spice and is used in both dry and fresh form. The process of peeling is labour-intensive and is a time-consuming operation in post-harvest handling of ginger done manually by women labour. To reduce time and labour requirement, a mechanical ginger peeler having a square mesh drum was developed. Peeling trials were conducted for varying drum loads (6kg, 8kg and 10kg), varying drum speeds (35rpm, 40rpm and 45rpm) and for different peeling durations (5 min, 10 min and 15 min). Optimum machine parameters for maximum efficiency were: drum load of 8 kg per batch, operated at drum speed of 40rpm for peeling duration 15 min. Peeling efficiency and material loss at optimum conditions were determined to be 55.60% and 4.68%, respectively. Dry ginger obtained after mechanical peeling was found to contain essential oil at 2%, oleoresin 4.6%, moisture content 9.82% and crude fibre content 2.5%.

Keywords

Ginger, Mechanical Peeling, Material Loss, Peeling Efficiency, Quality.

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E. Jayashree ¹, T. John Zachariah ¹, F. P. P. Evangelin ¹, R. Susheela Bhai ¹

Affiliations
1 Indian Institute of Spices Research, Marikunnu P.O, Kozhikode-673 012, IN

Abstract

Ready-to-eat sauces have become a trend in all kinds of meals. Five ginger-based sauces viz., ginger, ginger-black pepper, ginger-nutmeg, ginger-kokum and ginger-nutmeg-kokum were prepared as per standard procedures. Physical, biochemical, microbiological and rheological properties of the sauces were recorded at regular intervals for 135 days. There was no significant variation in physical properties (total soluble solids) during storage but colour value varied significantly. Variation in chemical parameters like pH, content of moisture, proteins, carbohydrates and total sugars was non-significant, but variation in titratable acidity and reducing sugars was significant. Storage period did not affect total plate count, consistency index and flow behavior index of the sauces, which remained constant during the entire storage period. Sensory score of the sauces showed that acceptability was high for ginger sauce, followed by ginger-black pepper and ginger-nutmeg sauce.

Keywords

Ginger, Sauce, Quality, Storage, Nutmeg, Kokum (Garcinia indica).

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