Czech J. Food Sci., 2021, 39(5):402-409 | DOI: 10.17221/261/2020-CJFS

Comparative study of physicochemical and hedonic response of ginger rhizome and leaves enriched pattiesOriginal Paper

Saira Tanweer¹, Muhammad Farhan Jahangir Chughtai², Saadia Zainab³, Tariq Mehmood ORCID...^2,*, Adnan Khaliq², Syed Junaid-Ur-Rahman², Rabia Iqbal⁴, Atif Liaqat², Samreen Ahsan², Zulfiqar Ahmad¹, Aamir Shehzad⁵

¹ Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University Bahawalpur, Bahawalpur, Pakistan

² Department of Food Science and Technology, Faculty of Engineering and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan

³ College of Food Science and Technology, Henan University of Technology, Zhenzhou, China

⁴ Department of Food Science and Technology, Faculty of Science and Technology, Government College Women University, Madina Town Faisalabad, Pakistan

⁵ Food Science and Agro-Industry, UniLaSalle International Campus de Rouen - Normandy University, Mont-Saint-Aignan, France

The present investigation was an attempt to compare the phytoceutic potential of ginger rhizome and ginger leaves of the Suravi variety. For this purpose, both rhizome and leaves were dried and used for the preparation of patties. After that, patties were assessed for colour tonality, texture, total phenolic content and hedonic response such as colour, taste, flavour, texture and overall acceptability. The results depicted that L* and b* values changed significantly during the storage interval; however, b* value was also affected by treatments whilst L* and a* values did not impart any momentous effect. For texture, the highest value was observed for patties with ginger rhizome powder (0.067 ± 0.0032 N) followed by patties with ginger leaf powder (0.060 ± 0.0029 N) and then control patties (0.057 ± 0.0026 N). For total phenolic content (TPC), maximum phenolic contents were observed as 84.80 ± 3.31 mg GAE 100 g^-1 in treatment T₂ followed by 75.68 ± 2.95 mg GAE 100 g^-1 in T₁ and 61.70 ± 2.41 mg GAE 100 g^-1 in T₀. For hedonic response, all the parameters changed significantly during the storage interval; however, flavour, taste and overall acceptability changed momentously with treatments. The findings of the current investigation demonstrated that ginger leaves have a higher antioxidant potential as compared to the ginger rhizome and control patties, and they should be incorporated into food products.

Keywords: nutrified patties; gingerol; bioactive ingredients; antioxidants; nutraceutics; phytoceuticals

Published: October 14, 2021  Show citation