A STUDY ON THE PROCESSING AND PRESERVATION OF GINGER JUICE

Abstract

The study was concerned with the juice of ginger and shelf-life analysis of ginger juice. The fresh ginger and ginger juice were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability. Fresh gingers were processed in sugar and other preservatives. The proximate composition of fresh ginger was moisture content 87.4%, protein content 1.6%, fat content 0.8%, ash content 1.0%, and vitamin-C 4 mg/100gm.The developed juice showed that proximate compositions were reduced slightly in all the samples. Vitamin-C content decreased in all the samples. that concentration has exponential relationship with time. The microbiological studies revealed that total viable counts (bacteria, yeast and mould) were a small in juice. The acceptability of processed juice was evaluated by the panelists using 1-9 hedonic scale. The panelists tasted the products and assigned marks for color, flavor, pungency and overall acceptability. The mean score for color , flavor, pungency and overall acceptability showed secured score within the acceptable limit ranging from 6.30 to 8.0, ranking’ like slightly' to' like very much’. Storage studies were carried out up to four months at room temperature (25°C). The interval was 15 days up to first two months and one month interval for the next two months. Ginger is an important crop in our country mainly as spices. We should encourage the processing and preservation of juice commercially in our country. Thus we can help to improve our national economy as well as life style.