Product development of ginger.

Natarajan, C. P. and Kuppuswamy, S. and Sankaracharya, N. B. and Bai, R. P. and Raghavan, B. and Krishnamurthy, M. N. and Khan, F. and Lewis, Y. S. and Govindarajan, V. S. (1970) Product development of ginger. Indian Spices, 7 (4). 24-28, 20 ref..

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Abstract

Important characteristics of Jamaican, Sierra Leone, Nigerian, Indian, Assam, Kerala, Japanese, Rio-de-Janeiro and Chinese gingers, grown on a commercial basis, are described. 21 000-22 000 tonnes cured or dry ginger are produced annually in India. Raw ginger contains 1.25-2.81% volatile oil, the main constituents of which are zingiberene, alpha-and beta-phellandrene, d-camphene and zingiberol. Production of dry, bleached or coated, powdered, green gingers, ginger oleoresin, ginger oil, starch, vitaminized effervescent ginger powder, alcoholic ginger beverages, ginger preserve, ginger candy, lime ginger pickle, ginger soft drinks and essences, and technological difficulties encountered, are outlined.

Item Type:	Article
Uncontrolled Keywords:	GINGER-; Ginger products; INDIA-; Production of ginger in India; WEST-INDIES; Characteristics of ginger from/ Jamaica/; SIERRA-LEONE; Characteristics of ginger from/Sierra Leone/; NIGERIA-; Characteristics of ginger from/Nigeria/; JAPAN-; Characteristics of ginger from/Japan/; BRAZIL-; Characteristics of ginger from/Brazil/; CHINA-; Characteristics of ginger from/China/; ESSENTIAL-OILS; Composition of ginger essential oil; POWDERS-; Production of ginger /powder/; RESINS-; Production of ginger /oleoresin/; STARCH-; Production of ginger /starch/; BEVERAGES-; Production of ginger /beverages/; PRESERVES-; Production of ginger /preserves/; SUGAR-CONFECTIONERY; Production of ginger /candy/; PICKLES-; Production of ginger /pickles/; ESSENCES-; Production of ginger /essences/; DRYING-; /Drying/ of ginger; BLEACHING-; /bleaching/ of ginger
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Feb 2022 04:52
Last Modified:	16 Feb 2022 04:52
URI:	http://ir.cftri.res.in/id/eprint/7300

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