Storage Studies in Culinary Paste Prepared from Underutilized Medicinal Spice, Mango Ginger (Curcuma mangga Val. et Zijp.)

Susanskriti Gupta¹, Pooja Bohra², Ajit Arun Waman^2* and Savita Budhwar¹

¹Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana, India.

²Division of Horticulture and Forestry, ICAR-Central Island Agricultural Research Institute, Sri Vijaya Puram, Andaman and Nicobar Islands, India

Corresponding Author E-mail:ajit.arun@icar.gov.in

Abstract:

Mango ginger (Curcuma mangga Val. et Zijp.) is an underutilized spice, rhizomes of which possess raw mango-like aroma. Product diversification is one of the important aspects for the promotion of underutilized species. In the present study, culinary paste was prepared from mango ginger rhizomes, and shelf stability over a period of three months was studied at two different storage conditions, viz. ambient (26 ± 2 °C) and low temperature (4 ± 2 °C). No significant change was observed in the total soluble solids content, whereas pH increased after two months of storage at low temperature. Ascorbic acid content decreased sharply from 52.57 mg/100 g to 39.21mg/ 100 g after three months of storage at low temperature. No significant variations (p ≤ 0.05) were observed in the essential oil and ash content of the product at room temperature or low temperature after three months of storage. However, after three months of storage at room temperature, a significant decrease in moisture content (74.20%) was noticed. A significant change was observed in total phenolic content during the experimental period. Mango ginger paste stored at low temperature showed maximum retention of product quality after three months of storage based on physico-chemical, biochemical analyses, sensory evaluation, and microbial assessment.

Keywords:

Essential Oil; Nutritional Quality; Processing; Rhizomatous Spice; Storage

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