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

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.