Development of powder based ginger drink: Analysis of dehydration kinetics and moisture sorption isotherm

Abstract

The perishable herb ginger (Zingiber officinale) possesses natural aroma and different biologically active components which are beneficial for our health. This can be dried for preservation in pick season for shelf-life increment. This study studied the analysis of the chemical composition, moisture sorption isotherm, dehydration kinetics of ginger for preservation. Air drying was carried out using a cabinet dryer at different temperatures and thickness. According to the sorption isotherm study, monolayer moisture content (MMC) is higher as per Guggenheim-Anderson-DeBoer (GAB) equation compared to the Brunauer-Emmett-Teller (BET) equation. Drying rate increased with the increase in temperature at constant thickness while the adverse result was found with the increase in thickness at a constant temperature. Then, powder-based drinks were prepared by using five different percentages of ginger. The preferences of consumers were measured by statistical analysis of the scores obtained from the response of organoleptic taste panel. The sample containing 1.84% ginger powder was considered the best in overall acceptability.