14^th Food Engineering Conference

Biography

Biography: Aamir Shehzad

Abstract

Herbal plants have been recognized as effective medicinal agents. Medicinal plants are growing massive importance towards the health of individuals and communities. Owing to phytochemical perspectives functional/nutraceutical foods are scoring more attention of the nutritionists. In this scenario, ginger is gaining importance due to its accessibility, low cost and allied therapeutic claims. In current investigation, functional and nutraceutical product i.e. marmalade were prepared after supplementing with ginger enriched fractions against control (T₀) to prove its health boosting perspectives. For marmalade prepared with 7% ginger powder (T₁) and 3% ginger extract (T₂) appeared to have non-significant impacts on color tonality, in total soluble solids, pH, acidity and brix. The substantial enhancement in brix was noticed during storage from 68.14±2.34 to 69.20±2.49 at 0 to 60^th day, respectively whereas pH decreased from 3.68±0.13 to 3.45±0.12 and in the opposite pattern acidity increased from 0.60±0.02 to 0.74±0.05%. Hedonic response was also assessed using 9-point hedonic scale for the estimation of color, flavor, texture, sourness and overall acceptability of the patties and marmalade. Means squares for sensory evaluation of marmalade showed that all the parameters remained non-significant within the treatments and storage except spread-ability and only flavor and taste changed significantly with the treatment. During storage, scores assigned to taste decreased from 7.36±0.29 to 7.24±0.25. The overall acceptability was highly admired by nutraceutical extract based ginger marmalade. Conclusively, the findings of current exploration showed that gingerol present in ginger did not impact any deleterious outcomes on the sensory response.