KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/53386| Title: | Effect of slice thickness and blanching on different quality attributes of instant ginger candy. |
| Other Titles: | Not Available |
| Authors: | Nath A, Deka Bidyut C, Jha A K, Paul D and Misra L K. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR Research Complex for NEH Region, Umiam, Meghalaya |
| Published/ Complete Date: | 2013-01-01 |
| Project Code: | Not Available |
| Keywords: | Instant ,Ginger, Slice, Candy, Response surface methodology (RSM) |
| Publisher: | Not Available |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Fresh ginger (Zingiber officinale Rosc.) suffers from weight loss, shrinkage, sprouting and rotting during storage after 3–4 weeks. This spoilage may be overcome by processing fresh produce to some value added products. An attempt was made to optimize the protocol for production of instant ginger candy. The experimental parameters considered were slice thickness (5.0–25.0 mm) and blanching duration (10–30 min) followed by dipping in 40°B and 75°B sugar solutions containing 2.0% citric acid respectively, for 1 and 2 h at 95 °C and dried at 60 °C for 1 h. RSM design was considered for this experiment and final products were evaluated for their textural properties, TSS, acidity, TSS: acid ratio, taste score and overall acceptability. The optimum product qualities in terms of hardness (2.08 kg), TSS (73.4%), acidity (1.31%), TSS: acid ratio (56.3), taste score (7.98) and overall acceptability (8.07) were obtained for slice thickness of 10.9 mm and blanching time of 24.9 min. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of Food Science and Technology |
| NAAS Rating: | 7.95 |
| Volume No.: | 50 (1) |
| Page Number: | 197-202 |
| Name of the Division/Regional Station: | Horticulture Division |
| Source, DOI or any other URL: | DOI 10.1007/s13197-012-0619-x |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/53386 |
| Appears in Collections: | HS-IIHR-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.