Citation
Zainun Che Ahmad, . (2002) Storage stability of ginger paste. [Proceedings Paper]
Abstract
A convenient and shelf-stable ginger paste with the odour characteristics of fresh ginger has been developed. The paste was drawn at random immediately after pureeing and periodically during subsequent storage for colour odour and pungent taste. This product was found to have a fair shelf life under refrigeration but degradation of colour odour and taste made the ginger paste unacceptable one week after storage at ambient temperature. Studies on utilization of ginger paste in some Ma1aysian cuisine were also conducted.
Download File
Full text available from:
|
Abstract
A convenient and shelf-stable ginger paste with the odour characteristics of fresh ginger has been developed. The paste was drawn at random immediately after pureeing and periodically during subsequent storage for colour odour and pungent taste. This product was found to have a fair shelf life under refrigeration but degradation of colour odour and taste made the ginger paste unacceptable one week after storage at ambient temperature. Studies on utilization of ginger paste in some Ma1aysian cuisine were also conducted.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. mal QK99 A1S471 2001 Call Number. |
| AGROVOC Term: | GINGER |
| AGROVOC Term: | RHIZOMES |
| AGROVOC Term: | ZINGIBER OFFICINALE |
| AGROVOC Term: | USES |
| AGROVOC Term: | STORAGE |
| AGROVOC Term: | STABILITY |
| AGROVOC Term: | MALAYSIA |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:26 |
| URI: | http://webagris.upm.edu.my/id/eprint/15628 |
Actions (login required)
 |
View Item |
