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The present investigation was an attempt to compare the phytoceutic potential of ginger rhizome and ginger leaves of the Suravi variety. For this purpose, both rhizome and leaves were dried and used for the preparation of patties. After that, patties were assessed for colour tonality, texture, total phenolic content and hedonic response such as col...
Contexts in source publication
Context 1
... statistical analysis proved that the treatments, as well as storage interval, exerted a significant effect on the hardness of patties; however, the interaction showed a non-significant effect on the texture of patties. The mean values (Table 3) regarding the hardness of patties depicted that the value was highest in T 1 having 10% of ginger rhizome powder and the value was 6.7 ± 03 N; it was 6.0 ± 0.3 N for T 2 having 10% of ginger leaf powder and 5.8 ± 0.19 N for control patties. Moreover, the overall reduction in hardness was 5.2 ± 0.19 N at the 96 th h while it was 7.0 ± 0.19 N at the 0 th h. ...Context 2
... mean values for TPC of patties (Table 3) indicated that maximum TPC was observed in T 2 (ginger leaf patties) as 84.80 ± 3.31 mg GAE 100 g -1 , followed by 75.68 ± 2.95 mg GAE 100 g -1 in T 1 (ginger rhizome patties) and 61.70 ± 2.41 mg GAE 100 g -1 in control patties. However, during the storage interval, TPC of patties decreased gradually with the passage of time. ...Similar publications
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Citations
... Kaushal et al. [71] developed ginger fruit bars and ginger appetizing tablets, which have significantly higher antioxidant activity, total phenolics, and crude fiber. Tanweer et al. [90] prepared value-added meatballs by adding 10% dried ginger powder. The product was yellowish due to the presence of shogaol, had higher total phenolics and antioxidant potential, and had acceptable organoleptic quality. ...
Root, bulb, or tuber vegetables, which are borne underground, are reported to be dense in essential nutrients and come with several health benefits. Most of these root vegetables are the cultivated ones, but few are still underexploited. The root vegetables are consumed either wholly or partially and raw or after processing. They are high in fiber but low in fat and cholesterol. There are wide varieties of bioactive phytochemicals present in them that may contribute to their medicinal and nutraceutical properties. Although some research work has been conducted to uncover the pharmacological effects of root vegetables, their unlimited potential has yet to be fully exploited. The pharmaceutical industry can develop various health-promoting herbal formulations with medicinal properties. The food industry can employ novel processing technologies to preserve nutrition and prevent degradation of the phytochemicals during processing or for value addition of food products. The information presented in this chapter would be helpful for researchers, nutritional and medical professionals, pharmaceutical companies, and the food industry to design and develop effective medicines, drugs, and value-added food products by exploiting the specific as well as multiple modes of action of the various root vegetables.
... Kaushal et al. [71] developed ginger fruit bars and ginger appetizing tablets, which have significantly higher antioxidant activity, total phenolics, and crude fiber. Tanweer et al. [90] prepared value-added meatballs by adding 10% dried ginger powder. The product was yellowish due to the presence of shogaol, had higher total phenolics and antioxidant potential, and had acceptable organoleptic quality. ...
Root, bulb, or tuber vegetables, which are borne underground, are reported to be dense in essential nutrients and come with several health benefits. Most of these root vegetables are the cultivated ones, but few are still underexploited. The root vegetables are consumed either wholly or partially and raw or after processing. They are high in fiber but low in fat and cholesterol. There are wide varieties of bioactive phyto-chemicals present in them that may contribute to their medicinal and nutraceutical properties. Although some research work has been conducted to uncover the pharmacological effects of root vegetables, their unlimited potential has yet to be fully exploited. The pharmaceutical industry can develop various health-promoting herbal formulations with medicinal properties. The food industry can employ novel processing technologies to preserve nutrition and prevent degradation of the phyto-chemicals during processing or for value addition of food products. The information presented in this chapter would be helpful for researchers, nutritional and medical professionals, pharmaceutical companies, and the food industry to design and develop effective medicines, drugs, and value-added food products by exploiting the specific as well as multiple modes of action of the various root vegetables.
