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| Format: | Artículo científico |
| Language: | en |
| Published: |
Society for Promotion of Horticulture
2012
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| Subjects: | |
| Online Access: | https://www.redalyc.org/articulo.oa?id=577061829010 |
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Table of Contents:
- Qualitative changes during storage of different ginger-based spice sauces E. Jayashree T. John Zachariah Evangelin F.P.P. R. Susheela Bhai Agrociencias sauce Ginger nutmeg quality storage Ready-to-eat sauces have become a trend in all kinds of meals. Five ginger-based sauces viz., ginger, ginger-blackpepper, 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 135days. There was no significant variation in physical properties (total soluble solids) during storage but colour valuevaried significantly. Variation in chemical parameters like pH, content of moisture, proteins, carbohydrates and totalsugars was non-significant, but variation in titratable acidity and reducing sugars was significant. Storage period didnot affect total plate count, consistency index and flow behavior index of the sauces, which remained constant duringthe entire storage period. Sensory score of the sauces showed that acceptability was high for ginger sauce, followedby ginger-black pepper and ginger-nutmeg sauce. 2012 artículo científico 0973-354X https://www.redalyc.org/articulo.oa?id=577061829010 en http://www.redalyc.org/revista.oa?id=5770 Journal of Horticultural Sciences application/pdf Society for Promotion of Horticulture Journal of Horticultural Sciences (India) Num.2 Vol.7