Effect on quality of developed ginger-garlic paste during storage

Publication Date : 08/08/2015

Author(s) :

Javeed Akhtar , P.K. Omre , Mohd. Aftab Alam.

Volume/Issue :
Volume 1
Issue 8
(08 - 2015)

Abstract :

In this study, the effect on quality of developed ginger-garlic paste were observed.Ginger paste and garlic paste were mixed in equal proportion (1:1 ratio) by weight. The Sodium benzoate (150 ppm), citric acid (0.2% w/w), Sodium benzoate (.015% w/w) and sodium chloride (1.5% w/w) were added to the mixed ginger garlic paste and packed in glass jars. The samples were treated with microwave heating and samples treated with conventional heating. After that all samples stored at 30 to 38°C for 3 months and evaluated at an interval of 15 days. Ginger-garlic paste treated by microwave heating stored for 3 months had significantly (p<0.05).The pH and moisture content of microwave treated samples were decreased (p<0.05). The effect of microwave treatment on acidity and ash content of samples showed that microwave treatment significantly (p<0.05) affected the acidity and ash content during storage period of 3 months.

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