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Chemical composition of ginger varieties and dehydration studies on ginger.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3408/
 
Title Chemical composition of ginger varieties and dehydration studies on ginger.
 
Creator Natarajan, C. P.
Bai, R. P.
Krishnamurthy, M. N.
Raghavan, B.
Shankaracharya, N. B.
Kuppuswamy, S.
Govindarajan, V. S.
Lewis, Y. S.
 
Subject 30 Spices/Condiments
02 Drying and Dehydration
 
Description Results obtained from the analysis of twenty six varieties of ginger showed that volatile oil, acetone extract, crude fibre and starch content varied from 1 to 2.7, 3.9 to 9.3, 4.79 to 9.8 and 40.4 to 59 per cent respectively. Data on maturity studies showed that the volatile oil, acetone extract and crude fibre content in ginger varieties increased steadily from September to December. Peeling for 60 seconds in abrasive peeler was conducive to the production of high grade ginger, but the hand peeled product was found superior to the mechanically peeled ginger with regard to uniform size and colour. The optimum temperature for dehydration of ginger was found to be 60 degree C.
 
Date 1972
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3408/1/Journal%20of%20Food%20Science%20and%20Technology%2C%20India%2C%20Volume-9%283%20%281972%29%20120-124.pdf
Natarajan, C. P. and Bai, R. P. and Krishnamurthy, M. N. and Raghavan, B. and Shankaracharya, N. B. and Kuppuswamy, S. and Govindarajan, V. S. and Lewis, Y. S. (1972) Chemical composition of ginger varieties and dehydration studies on ginger. Journal of Food Science and Technology, 9 (3). 120-124, 3 ref..