A Ginger garlic paste small sample in 1:1 (w/w) mixing proportion in ginger and garlic mix with sodium chloride of about 1% is prepared. By mixing of citric acid, the pH of the paste was adjusted up to 5.Then, Xanthan gum and sodium benzoate in 2g/L and 0.2g/L were poured to the paste and then added fully in retort pouches.At the middle point of the paste, the already mixed pouches were subjected to the thermal processing stage at 85C of 2-5 min holding time and additional thermal point of 80C. The color parameters denoted by a and b with green and yellow colors decreased.On the other hand, the denotation L or lightness values rise with the fall in pH values. The substance Paste is performed in a similar way along with the Non-Newtonian fluid, and showed a sub-divisional shear-thinning behavior.
During the storage process, physicochemical as well as Microbial properties did not show significant differences. This research reflected that paste of ginger–garlic preparation in retort pouches is convenient due to its faster heating and lighter weight leading to advanced output and better quality in a number of perspectives including taste, color, and environmental impacts.
Practical applications of ginger garlic paste
Ginger and garlic paste have been used as anti-inflammatory agents and catalysts in disease prevention effects in traditional herbal medicines .Considering their advantages in various industries, Ginger–garlic paste is a viscous product prepared from the garlic ginger mix that is retaining the strong aroma and flavor of fresh ginger and garlic which is the row materials of this paste. This Paste is essential in culinary preparations as a spice for imparting a characteristic fresh ginger–garlic odor in literal flavor.The paste is somewhat creamy white, microbiologically stable and free from any pathogens including bacteria and other microorganisms. It replaces fresh ginger which can be used in homes, restaurants, hotels, food complex institutes and institutional caterings.
Very few studies have been applied to the physicochemical properties, however, enough data is not available on the combination in retort pouches. In order to diversify the market supply, the growth of new packing retort pouches for ginger–garlic product with good nutritional and functional characteristics may be of interest.So, retort pouch leads to better quality in uniform cooking, taste, and color and environmentally acceptable due to its lighter weight and faster heating as we’ve said it before.
Ginger is one of the major spice families that countries of Asia and Africa have produced globally.India covers 30% of the global ginger share (20.5%) then Indonesia (~12.7%), Nepal (~11.5%) and Nigeria (~10%) are the successive ginger producing countries. According to Pruthi and Wohlmuth Gingerols are the main pungent components of the natural fresh ginger.During dehydration process, who gaols are formed and demonstrated in the extended thermal degradation of gingerols to gingerone, shogaols and other related compounds. According to Pursegloveet al. 1981.,Garlic or Allium sativumL. is under Alliacea family originated from the Central Asia that constitutes major sulphur compound responsible for its biological and medicinal properties. In terms of Garlic production,China covers the lions share accounting for 77% of world garlic output.India (about 4.1%), South Korea (about 2%), Russia (1.6%) and the United States(almost 1.4%)covers the remaining garlic production. Fresh garlic has a distinct aromatic flavor sometimes carried over to processed garlic. On the other hand, the quality is tested based on their sensory characteristics like color, pH, acidity and pungency.
By the application of enzyme, allinase, allyl-S-cysteine sulfoxide is changed to diallylthisulfinates and disproportionately to disulfides and thiosulfates as a final stage of processing. For highly commercial applications, Retort technology has been developed and Retort packaging has evolved from aluminum foil structure to sophisticated high barrier laminate package for better food packaged in the retort pouches since food packed in a conventional ought to be cooked almost twice as long as foods under a retort pouch.Retort packages are defined in a thin profile with a high surface area to volume ratio.
The main objective of the study was to sort out the effect of processing conditions and additives on physicochemical properties of the paste to the formation of acceptable, shelf stabilized output that can hold the delicate spice odor of fresh ginger and garlic.
Materials and Methods
A paste of ginger-garlic mix was prepared by mixing them in 1:1 proportion by weight and passed through a colloidal mill to obtain the product having the uniform consistency. By the addition of sodium chloride of 10 g/L and xanthan gum of 0.2 % w/w, it was stabilized. By blending 12 batches of 2 kg each, approximately 24 kg of pastes were prepared. The first paste had a pH of 5.6 as a control mechanism. The addition of citric acid in 25% w/v proportion has adjusted the PH to 4.0 and 4.5.At a level of 200 ppm,Sodium benzoate was mixed to the paste and hot filled in retort pouches. Then the pouches were sealed by heavy duty impulse sealer and the samples were arranged in a rack and then placed in the steam– air retort. The beginning product temperature is considered at the time of filling into the retort pouch was 65–75C.
Results and discussion
The volatile oil loss was known with the rising of thermal processing. The Current study shows that the moisture and volatile oil proportion were observed to vary among the treatment processes and there was significant gap between pastes from thermally processed with duration and control pastes with regard to physicochemical qualities. It can be categorized under the minimally processed foods, which are products that have the characteristics of convenience and only little change is seen in quality from the natural ingredient. The addition of salt would maintain the sample as it is and should be given some treatment to improve its stability and quality during the storage time.It is important to apply preservation treatments on the assumption that their results are somewhat synergistic and the rate of degradation is decreased.
Retort pouches are basically heat resistant plastic laminate shaving different multilayer structures like PET/PVDC on PET/ Ny/CPP used for processing low acid food products less than PH4.5
In this study, we have used retort pouches of PET/Al. Foil/NY /CPP structure control the process temperature of up to 122C and has zero permeability for oxygen and water.Due to the thin profile of retort pouches, high-quality rating is observed when compared with the same product packed and processed in tin plate cans and glass bottles.
This study demonstrates that retort pouches have solved all challenges touching pouch integrity, product compatibility, and durability. Superior paste could be finalized by mixing ginger and garlic in equal proportion with mixing sodium chloride (10 g/L), sodium benzoate (0.2 g/L),xanthan gum (2 g/L) and hot filling in retort process followed by thermally processing at 85C within 2 min.The paste thus resulted is acceptable and shelf stable, which retains the delicate fresh ginger and garlic odor. Hence ginger garlic paste in retort pouch market drives due to its lighter weight, and faster heating, which leads to better quality in terms of taste and color, and environmentally acceptable product.
- Journal of Food Process Engineering •• (2011) ••–•• © 2011 Wiley Periodicals, Inc.