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Effect of slice thickness and blanching on different quality attributes of instant ginger candy.

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Title Effect of slice thickness and blanching on different quality attributes of instant ginger candy.
Not Available
 
Creator Nath A, Deka Bidyut C, Jha A K, Paul D and Misra L K.
 
Subject Instant ,Ginger, Slice, Candy, Response surface methodology (RSM)
 
Description Not Available
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.
Not Available
 
Date 2021-08-06T09:26:20Z
2021-08-06T09:26:20Z
2013-01-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/53386
 
Language English
 
Relation Not Available;
 
Publisher Not Available