Influence of baking on the retrieval of 6-gingerol and 6-shogaol in ginger (Zingiber rubens) incorporated cookies

Jessica, Majaw and Pinchu, Elizabath and Pichan, Prabhasankar (2025) Influence of baking on the retrieval of 6-gingerol and 6-shogaol in ginger (Zingiber rubens) incorporated cookies. Journal of Food Science and Technology. pp. 1-11.

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Abstract

This study explores the optimization of heat treatments for drying of ginger (Zingiber rubens) with an aim of enhancing its suitability for incorporation in cookies. The investigation focussed on examining the impact of drying temperatures ranging from 40 °C to 100 °C on total phenolic content, antioxidant properties and microstructure characteristics of the ginger powders. Using ginger dried at 60 °C and 80 °C was found to be most suitable with respect to antioxidant activ- ity, physical and sensory characteristics. This can be associated due to the increase of 6-shogaol upto 0.0117 mg/g from 0.0037 mg/g as temperature increases and leading to the development of a sweet and spicy flavour on cookies too. Ginger dried at 40 °C resulted in a low TPC and low antioxidant activity as compared to other variations.

Item Type:	Article
Uncontrolled Keywords:	6-gingerol · 6-shogaol · Drying temperature · Baking temperature · Total phenolic content · Antioxidant activity · Microstructure
Subjects:	600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	25 Jun 2025 06:30
Last Modified:	25 Jun 2025 06:30
URI:	http://ir.cftri.res.in/id/eprint/19611

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