Effect of Ginger Starch on the Characteristics of Ginger Powder

doi:10.13438/j.cnki.jdzk.2024.03.007

Abstract

Abstract: With fresh ginger as raw material,the original ginger juice,precipitation and supernatant were separated after juicing,and freeze-dried ginger powder 1,2,3 were obtained respectively,and then their dispersibility,solubility,sensory characteristics,volatile components were measured.The results showed that the starch retention rates of three kinds of ginger powder were ginger powder 2,ginger powder 1 and ginger powder 3 in descending order.The color of ginger powder 2 was the brightest and L* was the largest,but the solubility of ginger powder 3 was significantly better than the other two.The sensory comprehensive evaluation showed no significant differences in ginger powder 3 and ginger powder 1,but better sensory scores than that of ginger powder 2.A total of 103 volatile components were identified,including 54 olefins,20 alcohols,11 aldehydes,7 ketones and 11 esters.Olefins,alcohols and ketones were the main volatile components in ginger powder,and their relative contents were 67.33%,14.67% and 13.67%,respectively.20 volatile components with VIP higher than 1 had the greatest effect on the flavor of the three ginger powder.Cluster analysis showed that the three kinds of ginger powder could be clustered into categories I and Ⅱ.Ginger powder 1 and ginger powder 3 had similar flavors,so they were classified as class I.The two euclidean distance was 0.342 0,the euclidean distance difference between class Ⅱ and class I was only 0.011 0,indicating that the difference between class II and class I was not significant.

Key words: ginger powder, physical characteristics, chroma, cluster analysis, VIP, odor activity

XIONG Kun, SHUAI Jingjing. Effect of Ginger Starch on the Characteristics of Ginger Powder[J]. Journal of Jishou University(Natural Sciences Edition), 2024, 45(3): 45-54.

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