Physico-Chemical and Organoleptic Perspectives of Ginger Marmalade

摘要

Herbal plants have been recognized as effective medicinal agents. Medicinal plants are growing massive importance towards the health of individuals and communities. Owing to phytochemical perspectives functionalutraceutical foods are scoring more attention of the nutritionists. In this scenario, ginger is gaining importance due to its accessibility, low cost and allied therapeutic claims. In current investigation, functional and nutraceutical product i.e. marmalade were prepared after the addition of ginger against control to increase its health promoting ability. For marmalade prepared with 7% ginger powder (T,) and 3% ginger extract (T,) appeared to have non-significant impacts on color tonality, in total soluble solids, pH, acidity and brix. The substantial enhancement in brix was noticed during storage from 68.14 + 2.34 to 69.20 + 2.49 at 0 to 60" day, respectively whereas pH decreased from 3.68 + 0.13 to 3.45 + 0.12 and in the opposite pattern acidity increased from 0.60 + 0.02 to 0.74 + 0.05%. Sensory evaluation was also assessed to evaluate the color, flavor, taste, spread ability and overall acceptability of marmalade. Means squares for sensory evaluation of marmalade showed that all the parameters remained non-significant within the treatments and storage except spread-ability and only flavor and taste changed significantly with the treatment. During storage, scores assigned to taste of decreased from 7.36 + 0.29 to 7.24 + 0.25. The overall acceptability was highly admired by nutraceutical extract based ginger marmalade. Conclusively, the findings of current exploration showed that gingerol present in ginger did not impact any deleterious outcomes on the sensory response.