Development of ginger based ready-to-eat appetizers by response surface methodology

Ginger is an herbaceous perennial rhizome traditionally used in culinary for its flavor and pungency. It is also used as carminative, stimulant and for its anti-emetic properties due to gingerols and shogaols. Appetite loss is one of the problems faced at high altitudes and the appetizers based on ginger may be useful for appetite stimulation. The fruit munch and ginger munch based on fresh and powdered ginger respectively were developed using response surface methodology (RSM). The sensory score, acidity and total sugars were the responses in the central composite designs of experiments with three independent variables. The ingredients raisins, dates, almonds were pre-processed by frying in stable fat while juice was extracted from pseudolemon and lemon. The optimized composition of ingredients was processed further through concentration. The carbohydrate rich munches had vitamin C content in the range 37–43 mg/100 g and calorific value of about 90 kCal per munch. The munches packed in metalized polyester pouches had a shelf life of 8 months at ambient conditions (18–33 °C) as well as at a fixed temperature of 37 °C storage.