The Effect of Ginger Powder on Quality Attributes of some Fruit Nectars | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 10, Issue 2, February 2019, Page 15-21 PDF (547.39 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2019.36148 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. M. Sharaf; M. D. Ayad | ||||
| Department of Food Industries, Faculty of Agriculture, Damietta University | ||||
| Abstract | ||||
| This study aims to investigate the effect of ginger powder (0.1% and 0.3%w/v) on quality attributes of fresh Mango, guava, and orange nectar. The antimicrobial activity, Physico - chemical properties were evaluated for prepared nectar during storage period up to 12 months. The resulted data indicated that, Vitamin C was significantly increase in prepared orange and mango nectar (22.86mg/100ml, 22.14 mg/100ml, respectively). Poly phenols content showed significant increase between the control samples and all prepared nectar. Flavonoids content increased significantly of 0.3% ginger powder in prepared orange, guava, mango nectar, guava (2.9 mgQE/100ml, 2.03 mgQE/100ml, and 2.21mgQE/100 ml, respectively). All herbs positively inhibited the growth of pathogenic microorganisms with specific emphasis for the ginger powder. The findings of the current study recommend possible use of ginger powder up to 0.3% as natural sources of antioxidants and preservatives to extend the nectar shelf life to provide consumers with save healthy fresh nectar. | ||||
| Keywords | ||||
| Ginger; Mango Nectar; guava nectar; orange nectar; antioxidants activity; Antimicrobial effect | ||||
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