Analysis Of Ginger Powder

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This chapter deals with the results of the experiments which were discussed in above chapter. The applications of ginger oil as edible coating on tomatoes were evaluated.
4.1 PHYSICAL AND CHEMICAL EVALUATION OF GINGER POWDER The ginger powder was subjected to proximate analysis and the results obtained showed that the ginger contained 4.0% ash content, 10.5%moisture content. The variations in the proximate parameters may be due to the difference in variety of the plant and geographical area of cultivation.
Table 4.1: Physicochemical analysis of ginger powder
S.no Characterstics Observation
1 Appearance Fine powder
2 Colour Light Brown
3 Odour Very good
4 Taste Very good
5 Ash content 3.83%
6 Moisture content 10.53%
7 Solubility in alcohol Positive
8 Solubility in water Negative

4.2 HYDRO DISTILLATION
The oil yield extracted from dried rhizomes was 3.28%.
4.3 GCMS OF GINGER OIL:

Fig. 4.1: GC-MS of Ginger oilComponents in ginger oil: …show more content…

The study of these quality parameters shows that in controlled tomato, degradation started on 4th day of storage, in 1% concentration edible coated tomatoes degradation started on 8th day of storage, in 1.5% concentration edible coated tomatoes degradation started on 12th day of storage and in 2% concentration edible coated tomatoes degradation started on 16th day of storage. The study showed that there is a regular decrease in the weight of tomatoes. The controlled tomatoes losses weight on a faster pace than the ginger oil coated tomatoes. Although 2% conc. coated tomatoes loses weight but slower than other coated tomatoes. Firmness also decreased like weight in all coated and controlled tomatoes but the rate was very slow in 2% coated tomatoes than others. TSS increased in all coated and controlled tomatoes. In controlled tomatoes the increase rate of TSS is highest and in 2% coated tomatoes the rate is

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