Qualitative Changes during Storage of Different Ginger-Based Spice Sauces

Ready-to-eat sauces have become a trend in all kinds of meals. Five ginger-based sauces viz., ginger, ginger-black pepper, ginger-nutmeg, ginger-kokum and ginger-nutmeg-kokum were prepared as per standard procedures. Physical, biochemical, microbiological and rheological properties of the sauces wer...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: E Jayashree, T John Zachariah, F P P Evangelin, R Susheela Bhai
Formato: article
Lenguaje:EN
Publicado: Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2012
Materias:
Acceso en línea:https://doaj.org/article/5642af1adf5c47b0bb9636eab959cd86
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
Descripción
Sumario:Ready-to-eat sauces have become a trend in all kinds of meals. Five ginger-based sauces viz., ginger, ginger-black pepper, ginger-nutmeg, ginger-kokum and ginger-nutmeg-kokum were prepared as per standard procedures. Physical, biochemical, microbiological and rheological properties of the sauces were recorded at regular intervals for 135 days. There was no significant variation in physical properties (total soluble solids) during storage but colour value varied significantly. Variation in chemical parameters like pH, content of moisture, proteins, carbohydrates and total sugars was non-significant, but variation in titratable acidity and reducing sugars was significant. Storage period did not affect total plate count, consistency index and flow behavior index of the sauces, which remained constant during the entire storage period. Sensory score of the sauces showed that acceptability was high for ginger sauce, followed by ginger-black pepper and ginger-nutmeg sauce.