Comparison of different drying methods and preservatives on the proximate composition, colour and total phenolic content of dried ginger
2020
Nurul Zaizuliana Rois Anwar | Asmaliza Abd Ghani | Norzaida Yusof | Nurhayati Yusof | Nurhidayah Hanim Mohamad
The present work proposed to compare three different drying methods i.e.sun drying, vacuum oven drying and freeze drying of ginger to determine the proximate composition, colour analysis and total phenolic content. These dried gingers were preserved by using sugar (control), Tualang honey and Kelulut honey. It showed that freeze dried ginger presents the best result for retaining nutrients, colour and total phenolic content compared to other drying methods. For colour analyses, sun dried samples resulted in the lowest value of L* were 50.94, 51.24 and 52.22 for control, Tualang honey and Kelulut honey due to longer drying time and oxygen exposure. Among all preservatives used, Tualang honey produced the best quality of dried ginger as the highest total phenolic content was 26.73mg gallic acid/g.
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