Characterization of volatile components from ginger plant at maturity and its value addition to ice cream.

Vedashree, M. and Asha, M. R. and Roopavathi, C. and Madhava Naidu, M. (2020) Characterization of volatile components from ginger plant at maturity and its value addition to ice cream. Journal of Food Science and Technology, 57 (9). pp. 3371-3380. ISSN 0022-1155

PDF J Food Sci Technol (September 2020) 57(9)3371–3380.pdf - Published Version Restricted to Registered users only Download (627kB) | Request a copy

Abstract

Ginger is widely consumed spice across the globe and especially in Asian countries routinely employed in various culinary preparations. Ginger possesses many distinct bioactive molecules, have shown marked therapeutic benefits. The ginger aroma is mainly due to the volatile compounds present in the rhizome. The current paper focuses on comparison of volatile constituents present in different plant parts of ginger concerning maturity and effect of incorporation of freeze-dried ginger extract into ice cream. Fresh ginger was collected for 5 months (every 30 days) and analysed for their differences in volatile composition with respect to maturity. Later ginger juice was extracted from fresh ginger and freeze-dried. Freeze-dried ginger powder was incorporated into icecream at various concentrations and studied the microbiological and sensory quality. Results from GC–MS profiles revealed the dominance of sesquiterpenes. Zingiberene a major volatile compound, increased from 2.52 to 18.15% with an increase in maturity days, whereas ar-curcumin decreased from 12.58 to 3.84%. The freeze-dried ginger powder yielded 10.2 ± 0.1% of oleoresin, which consists of 3.6 ± 0.2% of 6-gingerol. The value added ice cream with gingerols had the desirable sensory attributes with the novelty of natural ginger flavour. Icecream was pleasant, with attractive visual appeal, which is an essential determinant for consumer acceptance. The microbial quality of the ice cream was compared with the FSSAI standards, and the study was found to be within acceptable limits.

Item Type:	Article
Uncontrolled Keywords:	Ginger Essential oil GC–MS Ice cream Sensory
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Fermentation Technology and Bioengineering Lipid Science and Traditional Foods Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Sep 2020 11:15
Last Modified:	30 Sep 2020 11:15
URI:	http://ir.cftri.res.in/id/eprint/14478

Actions (login required)

View Item