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

Abstract

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.

Optimization of process variables for petha manufacture from chayote ( Sechium edule Sw.)

“…The results are at par with finding of Nath et al. (2013), where it was reported that coefficients of variation of hardness was 15.95%. A relatively lower value of the coefficients of variation indicates better precision and reliability of the experiments carried out.…”

“…The instant ginger candy also had similar hardness (21.97 to 139.45N) as found by Nath et al. (2013). The regression coefficients indicated that lime solution treatment time ( B = 1.02) and sugar concentration ( C = 2.60) had positive correlation with hardness at p ≤ .01, while lime concentration had negative correlation with hardness ( A = −0.6502).…”

“…The process variables namely, lime concentration, lime solution treatment time, sugar concentration, slice thickness and blanching time affect the quality of petha or candy (Nath, Deka, Jha, Paul, & Misra, 2013; Singh et al., 2014). The process variables have significant role to control the texture of candy (lime concentration and treatment time, slice thickness), TSS (Sugar concentration, Slice thickness), enzyme inactivation (blanching time), discolouration (polyphenol oxidase), mustiness and off‐flavour (peroxidase) (Nath et al., 2013). Thus, the process parameters namely, lime concentration, lime solution treatment time and sugar concentration were selected to optimize for the manufacturing of petha from chayote fruit with good quality and extended shelf life.…”

Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques

“…After harvesting it cannot be kept for longer period due to higher water activity (a w ) and during storage its suffer from weight loss, shrinkage, rotting and sprouting. Due to lack of processing and value addition practice in ginger, during harvesting season, a huge quantity of fresh produce becomes unmarketable [5]. Ginger is normally stored in pit but within few days sprout and roots are found.…”

Effect of Blanching Frequency on Physicochemical Properties of Blanch Water of <em>Pleurotus eryngii</em>

“…A lot of researches have been done on the effect of blanching treatment on nutritional and sensory quality of vegetables and fruits (Onayemi and Badifu, 1987;Mosha et al, 1995;Gamboa-Santos et al, 2012;Nath et al, 2013). However, the change rule of chemical composition and physical property of blanch water has not been reported till now, which is important for making use of blanch water in a rational way.…”