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Characterization of volatile components from ginger plant at maturity and its value addition to ice cream

Journal of Food Science and Technology volume 57, pages 3371–3380 (2020)Cite this article

Abstract

Ginger is widely consumed spice across the globe and especially in Asian countries routinely employed in various culinary preparations. Ginger possesses many distinct bioactive molecules, have shown marked therapeutic benefits. The ginger aroma is mainly due to the volatile compounds present in the rhizome. The current paper focuses on comparison of volatile constituents present in different plant parts of ginger concerning maturity and effect of incorporation of freeze-dried ginger extract into ice cream. Fresh ginger was collected for 5 months (every 30 days) and analysed for their differences in volatile composition with respect to maturity. Later ginger juice was extracted from fresh ginger and freeze-dried. Freeze-dried ginger powder was incorporated into icecream at various concentrations and studied the microbiological and sensory quality. Results from GC–MS profiles revealed the dominance of sesquiterpenes. Zingiberene a major volatile compound, increased from 2.52 to 18.15% with an increase in maturity days, whereas ar-curcumin decreased from 12.58 to 3.84%. The freeze-dried ginger powder yielded 10.2 ± 0.1% of oleoresin, which consists of 3.6 ± 0.2% of 6-gingerol. The value added ice cream with gingerols had the desirable sensory attributes with the novelty of natural ginger flavour. Icecream was pleasant, with attractive visual appeal, which is an essential determinant for consumer acceptance. The microbial quality of the ice cream was compared with the FSSAI standards, and the study was found to be within acceptable limits.

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Acknowledgements

Authors acknowledge the Director, CSIR-CFTRI Mysuru, India for his keen concern in this work and the facilities provided. Miss. Vedashree M is thankful to UGC, New Delhi for giving Rajiv Gandhi National Fellowship (RGNF) 2014. The financial support from CSIR, New Delhi (BSC-105) is gratefully acknowledged.

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Affiliations

  1. Department of Spices and Flavour Sciences, CSIR-CFTRI, Mysuru, Karnataka, 570020, India

    M. Vedashree & M. Madhava Naidu

  2. Department of Tradidtional Food and Sensory Sciences, Central Food Technological Research Institute, Mysuru, India

    M. R. Asha

  3. Department of Microbiology and Fermentation Technology, CSIR- Central Food Technological Research Institute (CFTRI), Mysuru, 570020, India

    C. Roopavati

  4. Academy of Scientific and Innovative Research (AcSIR), Chennai, Tamil Nadu, 600113 , India

    M. Vedashree

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  1. M. Vedashree
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  2. M. R. Asha
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  3. C. Roopavati
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  4. M. Madhava Naidu
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Correspondence to M. Madhava Naidu.

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Vedashree, M., Asha, M.R., Roopavati, C. et al. Characterization of volatile components from ginger plant at maturity and its value addition to ice cream. J Food Sci Technol 57, 3371–3380 (2020). https://doi.org/10.1007/s13197-020-04370-0

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  • DOI: https://doi.org/10.1007/s13197-020-04370-0

Keywords

  • Ginger
  • Essential oil
  • GC–MS
  • Ice cream
  • Sensory