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...

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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:	ginger sauce quality storage nutmeg kokum (garcinia indica) Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/5642af1adf5c47b0bb9636eab959cd86
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spelling	oai:doaj.org-article:5642af1adf5c47b0bb9636eab959cd862021-12-02T11:06:50ZQualitative Changes during Storage of Different Ginger-Based Spice Sauces0973-354X2582-4899https://doaj.org/article/5642af1adf5c47b0bb9636eab959cd862012-12-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/371https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899Ready-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.E JayashreeT John ZachariahF P P EvangelinR Susheela BhaiSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticlegingersaucequalitystoragenutmegkokum (garcinia indica)Plant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 7, Iss 2, Pp 174-179 (2012)
institution	DOAJ
collection	DOAJ
language	EN
topic	ginger sauce quality storage nutmeg kokum (garcinia indica) Plant culture SB1-1110
spellingShingle	ginger sauce quality storage nutmeg kokum (garcinia indica) Plant culture SB1-1110 E Jayashree T John Zachariah F P P Evangelin R Susheela Bhai Qualitative Changes during Storage of Different Ginger-Based Spice Sauces
description	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.
format	article
author	E Jayashree T John Zachariah F P P Evangelin R Susheela Bhai
author_facet	E Jayashree T John Zachariah F P P Evangelin R Susheela Bhai
author_sort	E Jayashree
title	Qualitative Changes during Storage of Different Ginger-Based Spice Sauces
title_short	Qualitative Changes during Storage of Different Ginger-Based Spice Sauces
title_full	Qualitative Changes during Storage of Different Ginger-Based Spice Sauces
title_fullStr	Qualitative Changes during Storage of Different Ginger-Based Spice Sauces
title_full_unstemmed	Qualitative Changes during Storage of Different Ginger-Based Spice Sauces
title_sort	qualitative changes during storage of different ginger-based spice sauces
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2012
url	https://doaj.org/article/5642af1adf5c47b0bb9636eab959cd86
work_keys_str_mv	AT ejayashree qualitativechangesduringstorageofdifferentgingerbasedspicesauces AT tjohnzachariah qualitativechangesduringstorageofdifferentgingerbasedspicesauces AT fppevangelin qualitativechangesduringstorageofdifferentgingerbasedspicesauces AT rsusheelabhai qualitativechangesduringstorageofdifferentgingerbasedspicesauces
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Qualitative Changes during Storage of Different Ginger-Based Spice Sauces

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