Akande et al
Greener Journal of Science, Engineering and Technological Research Vol. 4 (2), pp. 038-044, May 2014.
ISSN: 2276-7835 © 2011 Greener Journals
Manuscript Number: 031014139
Effects of Different Packaging Materials on the Shelf Stability of Ginger Juice
*Akande E.A., Adeyanju J.A., Oladipo O.A. and Oyetunji F.F.
Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
*Corresponding Author’s Email: eaakande @lautech .edu .ng
Ginger (Zingiber officialis rosoe) is an important spice crop of the world and plays valuable roles as food additives (spices) in foods. Acceptable juice has been produced from ginger. However, there are dearths of information on its shelf life study using appropriate packaging materials. Hence, the aim of this research work is to study the effect of different packaging materials on the shelf stability of ginger juice.
Ginger juice is produced from ginger rhizomes through sorting, washing, peeling, milling, juice extraction, sieving, application of additives (preservatives, sweeteners) and pasteurization. The pasteurized juice was then hot- filled and cooled into the different packaging materials (glass bottle, plastic bottle, low- density polyethylene, high- density polyethylene materials and thin film used as control for the study. The various juice samples were subjected to chemical and microbiological assessment on storage period of twelve (12) weeks.
There is generally a
gradual decrease in the PH of the entire sample with storage. The decrease in
the pH ranged between 5.03 and 4.72; there are steady (slow) increases in the
total titratable acidity in all the samples over the storage time with the maximum
increase in sample E (3.30) with
. sample A having the minimum value (3.10).
The Total Soluble Solids (TSS) witnesses drops in values for all the samples
with a gentle slope. The value ranges between 27.40 and 27.80. Minimum value range
was obtained for sample A which is the glass- packaged sample.
The specific gravity followed the same trend (increasing with storage time) in
all the samples (ranged between 1.3727 and 1.3731) but sample A glass
bottled packaged sample
Based on the outcome of all the analysis carried out on the juice samples, it can be concluded and recommended that glass bottle be used in the packaging of ginger juice.
Keywords: Effects, Packaging, Shelf life, Ginger and Stability.
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