Application of commercial enzymes in production of ginger paste and ginger power for food use

Abstract

Nowadays, ginger (Zingiber officinale Roscoe) is widely used both as a unreplace- ble spice and a herbal medicine. The project focused on the application of com- mercial cellulase preparation (Viscozyme L) and amylase preparation (Termamyl 120L) for enzymatic sacchrification of the fresh ginger rhizome mash. As a result, the optimal conditions for enzymatic treatment of ginger mash are as listed below: the concentration of cellulase preparation was 4ml/100g for a 7 month-old fresh ginger, 6.5ml/100g for 14 month-old fresh ginger and the treatment time was an hour. The concentration of amylase preparation was 3.5ml/100g for a 7 month-old fresh ginger, 3.5ml/100g for 14 month-old fresh ginger and the treatment time was an hour. In addition, the contents of total soluble solids and reducing sugar of 7 month-old ginger were 2.67%, 2.22%, respectively, and the content of total soluble solids and reducing sugar of 14 month-old ginger were 3.15%, 2.38%, re- spectively. The optimal ratio of ginger-to-water in mash was 1:1 (100g fresh gin- ger: 100ml water). When mash of ginger was treated with Viscozyme L, the opti- mal temperature and pH were 500C and 4.5, respectively. When mash of ginger was treated Termamyl 120L, the optimal temperature and pH were 800C and 6.2, respectively. The ginger juice from enzymatic saccharifacation of fresh ginger solu- tions were used as material for next step of processing such as production of gin- ger paste and ginger powder. The contents of total soluble solids in 7 month-old and 14 month-old ginger paste were 26.7%, 31.5%, respectively. Further, ginger powder was produced from the ginger paste by using spray-drier and maltodestrin as a carrier. Keywords: Zingiber officinale Roscoe, cellulase, amylase, ginger paste, ginger powder.