Optimization of Ready-to-Drink Beverage and Ready-to-Reconstitute Mix of Ginger Based Appetizer

S Elizabeth Amudhini Stephen* 1 and Basil Joseph 2

To cite this article : Elizabeth Amudhini Stephen, S & Joseph, B. (2019). Optimization of Ready-to-Drink Beverage and Ready-to-Reconstitute Mix of Ginger Based Appetizer. Int J Agr Life Sci, 5(4), 280-283. doi: 10.22573/spg.ijals. 019.s12200097

To link to this article : https://doi.org/10.22573/spg.ijals.019.s12200097

Copyright : © 2019 Elizabeth Amudhini Stephen, S et al . This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/ ),which permits unrestricted use, distribution, and reproduction in any medium, provided the Original work is properly cited.

Data Availability Statement : All relevant data are within the paper and its Supporting Information files. Funding : The author(s) received no specific funding for this work. Competing Interests : The authors have declared that no competing interests exist.

© 2019 The Author(s). Published by S k y f o x Published online: 31 Dec 2019.

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RESEARCH ARTICLE

Optimization of Ready-to-Drink Beverage and Ready-to-Reconstitute Mix of Ginger Based Appetizer

S Elizabeth Amudhini Stephen* 1 and Basil Joseph 2

1. Department of Mathematics, Karunya Institute of Technology and Sciences, Coimbatore, Tamil Nadu, India

2.Department of Food Processing and Engineering, Karunya Institute of Technology and Sciences, Coimbatore, Tamil Nadu, India *Author to whom correspondence should be addressed; E-Mail: elizabeth@karunya.edu

Received: Oct 2019 / Accepted: Nov 2019 / Published: Dec 2019

INTRODUCTION

Appetite is one of the major factors in deciding the food intake of a person. The biological or environmental conditions can sometimes lead to reduction of food consuming. The components like gingerol and shaogol (pungent compounds) are well known for anti-emetic and appetizing properties (Kawai et al . 1994, Wadikar et al .2010). The digestion probiotics of curd is immersive as the probiotics but the formation and quality of curd will not be uniform throughout the year in cold regions. The lack of appetite is one of the major problems they face. Soo keeping in view of appetite stimulation of ginger, an appetizer drink has been developed in the form of dry powders for easy transportation to remote areas. Ginger containing curd ( Takahashi Yok

1990), stimulating appetite and digestion health beverage having 12 medicinal components including ginger (Wu 2002),honey-ginger beverage (Yanzhong

2003) and a fermented health beverage which is a mix of milk and corn (Yue-Chun et al . 2002). The present studies describe the optimization process RTR (ready to reconstitute). Optimizing the Phenolic and anthocyanin extraction of purple sweet potato flour was carried out by RSM method (Elizabeth Amudhini Stephen et al 2019)., Optimization using response surface methodology on Soy - cakes by infrared microwave combination (Elizabeth Amudhini Stephen et al 2019). ’Optimizing food materials for development of nutritious pasta ‘was done using RSM method.

1. MATERIALS AND METHODS:

1.0. RAW MATERIALS :

The sugar, salt, citric acid, ginger powder, asafoetida were collected from local market in Coimbatore. All chemicals were bought from M/S sd fine chemicals (Mumbai, India).

1.1. PROCESSING OF CURD POWDER :

` Milk of good quality seeded with (2%) curd and kept in room temperature of 18-33° for 6 h with 10% incorporation of sugar and undergone freeze drying (Hull Corporation, Hatboro, Pennsylvania, USA) by freezing to -30 ±2 °for 2-3 hrs in trays made of stainless steel and dried under 100-300 µ using variable plate temperature of 35-70° for 18 hr to get a free-flowing powder with moisture content less than 2%. Dehumidified packaging was done in a room.

1.2. PROCESSING CURRY LEAVES :

Curry leaves are separated from the branch, washed and undergone blanch processing in water containing magnesium oxide (0.1%), salt (1%) for 3 min and sodium meta-bisulphate (0.1%) and dehydrated in a cross-flow drier for 3h to reduce moisture content to less than 5%. The dried curry leaves are powdered.

1.3. PROCESSING OF APPETIZER DRINK:

Appetizer drink was processed through aseptic processing. Milk was pasteurised and cooled down to 44°C and mixed well with 2% curd. This was kept incubated for 4 hr to reach 4.1 pH, mixed with 0.2% pectin and homogenized. The spice mixture was added with properly diluted curd at 95°C for 30 secs (HTST Treatment) and packed in 200ml tetra packs aseptically.

1.4. DESIGN OF EXPERIMENT:

The surface response methodology is used for defining the acidity score of Ginger Based Appetizer. The independent variables used are ginger powder (A), asafoetida powder, salt. The response is made with Box – Benhken method is tabulated in Table.1. The results were interpreted with the help of 12 runs. The dependent variable (Y) used is acidity score (Y 1 )

.

3. RESULTS AND DISCUSSIONS:

3.0. STATISTICAL ANALYSIS:

To establish predictive models from the experimental data for each response variable were shown in the following equation. Acidity score (Y 1) =0.327500+ 0.322083 X 1 +0.005042 X 2+ 0.40667 X 3-000667

X 1X 2+0.005000 X 1X 3-0.001833 X 2X 3

Were X 1, X 2, X3 are ginger powder, asafoetida powder and salt respectively.

3.1. EFFECT OF GINGER POWDER, ASAFOETIDA POWDER AND SALT ON ACIDITY SCORE :

pH is the measure of acidity and if the pH is above 7 it is alkaline in nature otherwise it acidic or neutral. The acidity of the reconstituted beverage is also affected by the level of salt. Therefore, the optimized composition of the mix had 3g ginger powder; 1.5g salt and350g asafoetida while other ingredients present in the optimized product are curd powder, sugar powder, curry leaves powder and citric acid. The storage studies of appetizing mix revealed that the acidity is 2.02833%. Similar work was conducted by Wadikar et al . (2008) on the increases of acidity for three appetizer mixes on storage. Therefore, it can be concluded that ginger based appetizer can be used as RTR dry mix and as RTD beverage because of its 6 months shelf-life at ambient temperature. Acidity score increases with increase in the amount of asafoetida powder defines in the fig (1,2,3,4,).

4. CONCLUSION:

The optimization of this appetizer shows a maximum acidity score of 2.38 % for ginger powder (2g-4g) , asafoetida powder (200g -500g) , salt (1g-2g) using RSM(Box- benhken method). In a similar study, the acceptability score of the drink is 7.0 to 7.8 using Overall acceptability score.

5. ACKNOWLEDGEMENT

We acknowledge the facilities offered by the University in connection this research work.

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Fig.1. acidity score vs ginger powder

Fig.2. acidity score vs asafoetida powder

Fig.3.Acidity score vs salt

Fig.4. Acidity score vs ginger powder and asafoetida powder

Table. 1 worksheet of box Benhken experimental design

CONFLICTS OF INTEREST

“The authors declare no conflict of interest”.

© 2019 by the authors; Published by SKY FOX Publishing Group, Tamilnadu, India. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/ ).