Scholarlink

<p>This study explores the optimization of heat treatments for drying of ginger (<i>Zingiber rubens</i>) with an aim of enhancing its suitability for incorporation in cookies. The investigation focussed on examining the impact of drying temperatures ranging from 40&#xa0;°C to 100&#xa0;°C on total phenolic content, antioxidant properties and microstructure characteristics of the ginger powders. Using ginger dried at 60&#xa0;°C and 80&#xa0;°C was found to be most suitable with respect to antioxidant activity, physical and sensory characteristics. This can be associated due to the increase of 6-shogaol upto 0.0117&#xa0;mg/g from 0.0037&#xa0;mg/g as temperature increases and leading to the development of a sweet and spicy flavour on cookies too. Ginger dried at 40&#xa0;°C resulted in a low TPC and low antioxidant activity as compared to other variations.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Influence of baking on the retrieval of 6-gingerol and 6-shogaol in ginger (Zingiber rubens) incorporated cookies

  • 期刊论文

  • 发表日期：

    2025年2月8日

查看全文
  • Jessica Majaw,
  • Pinchu Elizabath,
  • Pichan Prabhasankar

摘要

This study explores the optimization of heat treatments for drying of ginger (Zingiber rubens) with an aim of enhancing its suitability for incorporation in cookies. The investigation focussed on examining the impact of drying temperatures ranging from 40 °C to 100 °C on total phenolic content, antioxidant properties and microstructure characteristics of the ginger powders. Using ginger dried at 60 °C and 80 °C was found to be most suitable with respect to antioxidant activity, physical and sensory characteristics. This can be associated due to the increase of 6-shogaol upto 0.0117 mg/g from 0.0037 mg/g as temperature increases and leading to the development of a sweet and spicy flavour on cookies too. Ginger dried at 40 °C resulted in a low TPC and low antioxidant activity as compared to other variations.