Bangladesh research publications journal
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PROCESSING OF GINGER POWDER
- Bu sahifa navigatsiya:
- Powder
- test after 4 months
- Cost analysis
- Table 5.
- Reference
By determining moisture c ontent, it was observed that the samples that are pac kaged in plastic c ontainers and c apped had the lower moisture c ontent than the samples packaged in polythene bags. The ginger powders that are opened sometimes was observed and fo und that the moisture c ontent was inc rease d comparatively more . For increasing moisture c ontent, the keeping quality of ginger powder would be decreased. So , Capped plastic container is comparatively better than polythene bag as a packaging material for storage purpose of ginger powder under ambient temperature . Cost analysis: The c osts of gingers and ginger powders were analyzed to determine the feasibility of marketing and consumer ac ceptanc e . Total cost for preparation of ginger powder from 5 Kg fre sh gingers: Table 5. Cost a na lysis of ginger powder production Item Cost ( Tk.)
In general, the approximate value of 1 kg ginger powder is 1050 Tk. So the market va lue of 950 gm ginger powder will be 997.50 Tk. Ac c ording to cost a na lysis, ginger powder production is commercially profitable. Reference Anonymous, (1999). Food and Agricultural Organization of the United Nation. Food table for use in East Asia. Composition Food policy and utrition Division FAO. Rome. Ahmed, (2005). Effect of processing temperature and storage on color of Garlic and ginger. Journal of Food Science and Technology, 39 (3): 265-267. Choi and lee., (1993). Effects of rhizome size and mulching materials on Agronomic characteristics and yield in zingiber miara Rose. Korean journal of crop science.38 (2) 112-116. Dubechev, A. G. Kurkin.(1991). Chemistry if Natural Compounds, Russia 27(2) 198 193. FAO, 2009, Food and Agriculture Organization of the United Nations. Fastinger and Mahan. (2003). Mass tra nsfe r d uring osmotic dehydration of banana:Fickain diffusion in cylindrical configuration .J.Food engg.,31(4):423-432. Gupta, (1974). Process ginger for new products Indian Farming, 23 (12) 7-9. ITDG (2000), A note on ginger oil distillation. Jo hn, R.P. and Fe rre ira (1997). Yie ld and quality evaluation of five ginger selection in the No rthe rn provine of so uth Africa. Journal of the so uthe rn African society for Horticulture scienc e . 7(1) 26-29. Keramat Ali., Koketsu, M; Taveira Magathaes, M. (2001). Brazilian ginger, general aspects, essential oil cienciae Ticnoligiade Alimenton Brazil. Leverington, R. E. (1969). Ginger processing investigation. Improving the quality of processed ginger, Queensland Agric .Anim, sci, 26,264-270. Macleod, A. j. and pieces N. (1984). Volatile aroma of Srilankan ginger photochemistry, queen Elizabeth College. London. Mantri, and Agrawal, (1991). Process development for ginger dehydaration. Indian journal of agricultural engineering 1(1) 23-32. Nambudri, E. S. Marthew, (1975). Quantitative determination of the pungent principle in ginger, flavour, 6, 135, 137. Natarajan, (1972). Chemical composition of ginger varieties and dehydration studies on ginger. Journal of Food Scienc e and Technology, Mysore, India. 9 (3) 120-124. Orkwor, (1983). Shelf-life enhancement of fresh ginger rhizomes at ambient temperature by combination of gamma-radiation bio-control and closed polyethylene bag strong. Annals of Applied Biology,127(2):375-384. Pruthi, j.s. (2001). Spices and condiments. National boo k Tryst. 5thED India. P.152. Pruthi, (2006). Processing and preservation of ginger ,Journals of spices and Aromatic Crops. 1(1):1-19. Purseglove, J. W., Brown, (1998). Spicescol. 11. Longman science and tec hnology. Jo hn willy and so ns, New Yo rk. Sing h, (1975). Pac kaging and storage of dried ginger. Food Tec h. Assist. 19,June , 165-166. Salzer, (1975). Analytical evaluation of seasoning extracts and essential oils from seasonings. flavors 206-210. Seely, (1988). Austra lia produces ginger to order, Ba king Ind. J. 8, 28, 30. Srivastava and Mustafa, (1992). Processing of value added shelf stable products from. ginger, garlic . USDA, (2009), Ginger root nutrition facts source, National Nutrient Database for Standard. http ://w ww .bdresearchpublicatio ns.c o m/jo urna l/ Download 55.26 Kb. Do'stlaringiz bilan baham: 
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