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Nigerian Food Journal
Nigerian Institute of Food Science and Technology
ISSN: 0189-7241
Vol. 25, No. 1, 2007, pp. 155-160
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Bioline Code: nf07015
Full paper language: English
Document type: Research Article
Document available free of charge
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Nigerian Food Journal, Vol. 25, No. 1, 2007, pp. 155-160
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Effects of pricking, sun-drying and sieving on Ginger ( Zingiber officinale Roscoe ) colour and powder
OKAFOR G.I. & OKAFOR J.N.C.
Abstract
The effect of pricking, sun drying and sieving on the color retention of Nigerian yellow bark ginger were investigated.
The exterior and interior surface of fresh, pricked and sun dried medium sized Nigerian ginger rhizomes (Tafin giwa)
were analysed for colour variation. The colour values of the exterior surface of fresh ginger were, L* 59.8±2.6; a*
3.7±0.7; b*16.9±0.75, while the pulp L* 74.0±0.96; a* - 6.2 0.5 b* 32.8±1.28. The interior colour of fresh ginger
surface was 24% lighter than the skin surface colour. Drying decreased the external surface colour by 12.5%, pricking darkened the interior surface of ginger by 7.2% and 2.6% respectively for black and gray backgrounds
respectively, while sieving was found to lighten the obtained powder up to 3.7% and 2.9% for whole and
pricked dried powdered samples. Drying decreased the "b" values (yellowness) by 32% compared to the "b" values of fresh samples, and a range of 42-87% also decreased "a" values.
Keywords
Ginger, colour, powder, yellow bark, pricking, drying, sieving
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© Copyright 2007 - Annals of African Medicine.
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