Effect of Ginger on Organoleptic Characteristics and Prolonging the Duration of Conservation of Laboratory Biscuit

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08/5/2014 11:21 AM

Effect of Ginger on Organoleptic Characteristics and Prolonging the Duration of Conservation of Laboratory Biscuit



Salim Salih AL-Timim
Department of Home Economic- College of Education for Women

 
Abstract

 The study was conducted to show the influence of ground ginger (Zingiber officinale) in the numbers of bacteria and the duration of conservation of laboratory biscuit. ginger was added at proportions of 0.5, 1.0 and 3%, and one treatment was left without addition and considered as control, and then an organoleptic evaluation was carried out for the biscuit product. bacteriological tests were conducted for the treatments before storage ,and then they were stored at room temperature (20-40), and the bacteriological tests were carried out monthly and up to six months of storage. The results showed no significant differences in organoleptic characteristics among the various treatments with exception of flavor value, which was increased in proportion that was proportional to the proportion of the added ginger and up to 2.5% , Then, the values were decreased due to the appearance of ginger bitter taste. the results also showed a gradual decrease in total numbers of aerobic bacteria, in rates that paralleled the increased proportion of the added ginger in the treatments as compared with control. the addition of ginger at a proportion of 2.0 -2.5% was more effective in decreasing the numbers of aerobic bacteria, to become within the allowed limits before and after storage the addition of 2-2.5% was more effective in decreasing their numbers of molds to be within the allowed limits before and after storage.



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