EFFECT OF DIFFERENT DRYING TEMPERATURES ON PREPARATION OF GINGER POWDER

Abstract

The study was conducted in the central laboratory of Sher-e-Bangla Agricultural University, Dhaka-1207 during October 2021 to February 2023. This study was conducted by Completely Randomized Design with three replications. For this study the treatments were: T 0 = Sun dried ginger slices; T 1 = Ginger slice were oven dried at 50℃ temperatures; T 2 = Ginger slice were oven dried at 55℃ temperatures; T 3 = Ginger slice were oven dried at 60℃ temperatures; and T 4 = Ginger slice were oven dried at 65℃ temperatures. From this study it can be observed that, T 1 showed the best performance of pH (5.05), Vitamin C (0.14%), moisture content (9.90%), crude protein (25.43%), crude fat (2.94%) and ash content (7.18%) at 90 days after storage. Treatment T 1 comprised of ginger slices were oven dried at 50℃ temperatures showed the best performance in shelf life observation i.e. the shelf life of ginger powder produced by using 50℃ temperature become high. And the shelf life of sun dried ginger slices and made them powder was short, i.e. after 60 days of storage firstly it become unable to consume. From this study it can be concluded that, ginger powder, which was produced from the oven dried ginger slices at 50℃ temperatures, was the best ginger powder which can consume after 90 days of storage. Whereas, the ginger powder, which was produced from the sun dried ginger slices, showed the lowest performance to store for long time.