Effect of Grinding Process on Physical Properties of Torch Ginger Puree

Authors

  • Khai Wenn Seah
  • Norazlin Abdullah
  • Norhayati Muhammad

Abstract

Torch ginger is a type of herb with pink inflorescence from family Zingiberaceae, the family of ginger. It is known to be rich in nutritional content and it has irreplaceable distinct aroma and flavour which is commonly used in culinary. However, it has a short shelf life which is about a week and the quality is often destroyed by the enzymatic browning reactions. A statistical model has been developed in this study to optimise the grinding process through the production of torch ginger puree from raw torch ginger puree for torch ginger preservation. The experiment was designed using response surface methodology (RSM) based on 22 face-centred central composite design (FCCCD) to evaluate and optimise the grinding process by studying interaction of the grinding time and amount of water added. The process was optimised to achieve ideal properties of puree in terms of total soluble solids, water activity, colour and browning index (BI). By using the predicted regression model equations, an optimum grinding operation was obtained at 405s of grinding time and addition of 257ml water with high composite desirability which was 0.983. In conclusion, the treated torch ginger puree with optimum grinding process has improvement on its colour in terms of 48% higher on L*, 40% lower on a* and 68% lower on BI with the commercial product.

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Published

2020-01-12

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Section

Articles