![]() ![]() as affected by the different storage conditions are important for deciding the effective shelf life of the paste and thus for recommending a suitable packaging method to the entrepreneurs. Study of changes in physico-chemical properties such as pH, TSS, TS, acidity, water activity, etc. There are also degradation of colour, and other parameters limiting its shelf life and use. Further, the type of packaging and storage conditions often do not match the requirements of the paste, and hence, the quality of the paste deteriorates during storage. However, the technologies of proper storage and preservation of ginger paste are often not available to the small scale processors, for which the ginger produced in small scale industries often cannot compete with the major brands available in the market. Recently, the market for spice pastes has increased significantly mainly because of the success of fast food industries and restaurants. Chemical preservatives such as sodium metabisulfite (0.5% w/w), citric acid (0.2% w/w), sodium benzoate (0.015% w/w) and sodium chloride (1.5% w/w) are generally used to increase the shelf life of ginger paste (Akhtar, Omre, & Alam, Citation2015). It is a ready to use preparation that substitutes fresh ginger in homes, restaurants and institutional catering. This paste is mainly used as a spice in culinary preparations for imparting a typical fresh ginger flavour. Ginger paste is an alternate product that can be stored for long period without much alteration of its freshness and can also be considered as a minimally processed food (Ahmed & Shivhare, Citation2001 Baranowski, Citation1985). (Baranowski, Citation1985 Pezzutti & Crapiste, Citation1997) but, there is an urgent need to explore alternative processes for its preservation along with value added products. ![]() Though, ginger can be used to produce processed and semi-processed products such as powder, flakes, candy, ready to serve beverages, paste, etc. The postharvest losses of ginger are high but can be substantially minimized by proper processing and storage immediately after harvest. Its consumption increases digestive enzyme activity and cures motion sickness, upset stomach, headache, congestion, and lowers fever when added to the bath water (Farrell, Citation1999).įresh ginger is perishable in nature and the major causes of spoilage are improper handling, growth of spoilage microorganisms, action of naturally occurring enzymes, chemical reactions and structural changes during storage. It also contains antioxidants and is beneficial for the gastric system. One hundred grams of edible ginger contain approximately 9 g protein, 6 g fibre, 116 mg calcium, 71 g carbohydrate, and 147 IU of vitamin A (Farrell, Citation1999). Importance of ginger is well known for its medicinal, nutritional and commercial values. Ginger rhizomes are used both as fresh vegetable and dried spice since time immemorial and it occupies fourth position among spices produced in India (Mohanta, Dash, Panda, & Sahoo, Citation2014 Thanuja, Citation2006). Ginger ( Zingiber officinale) is one of the earliest known oriental spices and is widely cultivated in India, particularly in the states like Kerala, Karnataka, Odisha and north eastern states. the change in colour, safety of food and nutritional quality, ginger paste can be stored in MPP pouches at 5☌ temperature for 120 days. After 120 days of storage, the minimum total bacterial count value of 4.33 ± 0.58 × 10 5 cfu/g and total mould count value of 0.9 ± 0.1 × 10 5 cfu/g were observed for samples in MPP packs stored in CT. There was no significant change in pH, acidity, TS and TSS of the paste with package types and storage temperatures, whereas a significant change in the total colour difference (7.406 ± 0.484 to 12.468 ± 1.288) was observed. The pH, total soluble solids (TSS), total solids (TS), acidity, water activity ( a w), colour and microbial load were evaluated at 15 days interval for 120 days. Shelf life quality studies of ginger paste have been carried out in three packaging materials at two storage temperatures. ![]()
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