Department of Food and Nutrition, CCS Haryana Agricultural University, Hisar, 125004 India.
J Food Sci Technol. 2014 Sep;51(9):2260-2. doi: 10.1007/s13197-012-0703-2. Epub 2012 Apr 27.
A study was undertaken to prepare ginger powder using various drying methods and their nutritional evaluation was carried out. Ginger (Zingiber officinale) was dried using shade, solar, oven and microwave drying methods. All the samples were ground in grinder to make fine powder. Sensory analysis indicated that acceptability of all types of ginger powders were in the range of 'liked very much' to 'liked moderately' by the panelists. The mean score obtained for colour was higher in shade dried ginger powder i.e., 8.20 as compared to oven dried (7.60), solar dried (7.70) and microwave dried ginger powder (7.80). Moisture content ranged from 3.55 % in solar dried ginger powder to 3.78 % in shade dried ginger powder. Slightly higher moisture content was found in shade dried ginger powder. Protein, crude fiber, fat and ash contents ranged from 5.02 to 5.82, 4.97 to 5.61, 0.76 to 0.90 and 3.38 to 3.66 %, respectively. β-carotene and ascorbic acid content was found maximum in shade dried ginger powder i.e., 0.81 mg/100 g and 3.83 mg/100 g, respectively. Polyphenol content was almost similar in all the samples whereas calcium was slightly higher in the shade dried ginger powder i.e., 69.21 mg/100 g. Results have shown that ginger powder prepared from various drying methods had good sensory and nutritional profile.
进行了一项研究，使用各种干燥方法制备姜粉，并对其营养价值进行了评估。姜（Zingiber officinale）采用遮荫、太阳能、烤箱和微波干燥方法进行干燥。将所有样品在研磨机中研磨成细粉。感官分析表明，所有类型的姜粉的可接受性均在品尝者“非常喜欢”到“喜欢”之间。遮荫干燥的姜粉的颜色平均得分为 8.20，高于烤箱干燥（7.60）、太阳能干燥（7.70）和微波干燥姜粉（7.80）。水分含量范围从太阳能干燥的姜粉的 3.55%到遮荫干燥的姜粉的 3.78%。遮荫干燥的姜粉中的水分含量略高。蛋白质、粗纤维素、脂肪和灰分含量分别为 5.02-5.82%、4.97-5.61%、0.76-0.90%和 3.38-3.66%。β-胡萝卜素和抗坏血酸含量在遮荫干燥的姜粉中最高，分别为 0.81mg/100g 和 3.83mg/100g。多酚含量在所有样品中几乎相似，而在遮荫干燥的姜粉中钙含量略高，为 69.21mg/100g。结果表明，用各种干燥方法制备的姜粉具有良好的感官和营养特性。
