OPTIMIZATION OF GINGER-BASED READY-TO-DRINK APPETIZER BY RESPONSE SURFACE METHODOLOGY AND ITS SHELF STABILITY

• Published in: Journal of food processing and preservation 2012-12, Vol.36 (6), p.489-496
• Main Authors: WADIKAR, D.D., PREMAVALLI, K.S.
• Format: Article
• Language: English
• Subjects: Beverages; Ginger; High altitude; Ingredients; Lemons; Response surface methodology; Shelf life; Vitamin C
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/j.1745-4549.2011.00615.x

ABSTRACT Ginger is traditionally used in culinary for its flavor and pungency. It is also used as carminative, stimulant and for its antiemetic properties due to gingerols and shogaols. Appetite loss is one of the problems faced at high altitudes, and the appetizers based on ginger are useful for appetite stimulation. A ready‐to‐drink appetizer ginger beverage has been developed by using response surface methodology. The sensory score, acidity and °Brix were the responses in the central composite designs of experiments with three independent variables. The ingredients ginger and lemon were suitably processed. The optimized composition of ingredients was processed further through blending and in‐pack pasteurization. The appetizer had 1.2 mg/100 mL vitamin C and 8 mg/100 mL total pungency. The beverage packed in polypropylene bottles had a shelf life of 6 months both at ambient conditions (18–33C) as well as at 37C storage. PRACTICAL APPLICATIONS The appetizing beverage from ginger has excellent sensory properties and has shelf life of 6 months. The product has no chemical preservatives, is suitable for easy scale‐up and marketing because of its simple technology, appetizing and antiemetic properties due to its ingredients and shelf life. In addition, it has antioxidant potential, vitamin C and has no fat. The sweet taste and appetizing properties can make it a widely acceptable beverage in general and at high altitude, in particular.