title: Nutritional composition of ginger powder prepared using various drying methods.
abstract: A study was undertaken to prepare ginger powder using various drying methods and their nutritional evaluation was carried out. Ginger (Zingiber officinale) was dried using shade, solar, oven and microwave drying methods. All the samples were ground in grinder to make fine powder. Sensory analysis indicated that acceptability of all types of ginger powders were in the range of 'liked very much' to 'liked moderately' by the panelists. The mean score obtained for colour was higher in shade dried ginger powder i.e., 8.20 as compared to oven dried (7.60), solar dried (7.70) and microwave dried ginger powder (7.80). Moisture content ranged from 3.55 % in solar dried ginger powder to 3.78 % in shade dried ginger powder. Slightly higher moisture content was found in shade dried ginger powder. Protein, crude fiber, fat and ash contents ranged from 5.02 to 5.82, 4.97 to 5.61, 0.76 to 0.90 and 3.38 to 3.66 %, respectively. β-carotene and ascorbic acid content was found maximum in shade dried ginger powder i.e., 0.81 mg/100 g and 3.83 mg/100 g, respectively. Polyphenol content was almost similar in all the samples whereas calcium was slightly higher in the shade dried ginger powder i.e., 69.21 mg/100 g. Results have shown that ginger powder prepared from various drying methods had good sensory and nutritional profile.
authors.affiliation: Department of Food and Nutrition, CCS Haryana Agricultural University, Hisar, 125004 India.
authors.forename: A
authors.initials: A
authors.lastname: Sangwan
authors.affiliation: Department of Food and Nutrition, CCS Haryana Agricultural University, Hisar, 125004 India.
authors.forename: A
authors.initials: A
authors.lastname: Kawatra
authors.affiliation: Department of Food and Nutrition, CCS Haryana Agricultural University, Hisar, 125004 India.
authors.forename: S
authors.initials: S
authors.lastname: Sehgal
keywords: Drying methods; Ginger powder; Nutritional composition; Zingiber officinale