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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/53386
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Nath A, Deka Bidyut C, Jha A K, Paul D and Misra L K. | en_US |
dc.date.accessioned | 2021-08-06T09:26:20Z | - |
dc.date.available | 2021-08-06T09:26:20Z | - |
dc.date.issued | 2013-01-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/53386 | - |
dc.description | Not Available | en_US |
dc.description.abstract | 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. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Not Available | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Instant ,Ginger, Slice, Candy, Response surface methodology (RSM) | en_US |
dc.title | Effect of slice thickness and blanching on different quality attributes of instant ginger candy. | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Food Science and Technology | en_US |
dc.publication.volumeno | 50 (1) | en_US |
dc.publication.pagenumber | 197-202 | en_US |
dc.publication.divisionUnit | Horticulture Division | en_US |
dc.publication.sourceUrl | DOI 10.1007/s13197-012-0619-x | en_US |
dc.publication.authorAffiliation | ICAR Research Complex for NEH Region, Umiam, Meghalaya | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 7.95 | en_US |
Appears in Collections: | HS-IIHR-Publication |
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