Vol. 11, Issue 7 (2022)

Author(s):
Gourav, Narendra Kumar Jain and Sanjay Kumar Jain

Abstract:
In India, ginger is a popular spice that is used in both culinary and traditional medicine. In the form of powder, ginger is frequently utilized. The temperature of the product was raised during the traditional method of grinding ginger with a hammer mill, resulting in the loss of oleoresin content, and colour value. The cryogenic grinding system has been attempted to resolve this problem. Dry ginger was cryogenically ground at temperatures of -40℃, -55℃, -70℃ grinding at ambient temperature was used as control. The results showed that oleoresin content was preserved at a higher level in the ground sample 7.67 per cent at -70°C while the lowest level was 6.95 per cent at ambient grinding. The lowest and greatest L* values were discovered to be 61.56 at ambient ground powder and 68.95 at -70℃, respectively. The brightness is indicated by the L* Value