Heakth benefits of ginger

2. By
MR. BHARKAD PAPPURAJ. R
A seminar on
Seminar In charge
PROF. V.V.BANSODE SIR
At
JJCT’S
RAJIV GANDHI COLLEGE OF FOOD
TECHNOLOGY , PARBHANI

3. 1) INTRODUCTION
2) VARIETIES OF GINGER
3) PRODUCTION DATA
4) COMPOSITION
5) COMPONENTS PRESENT IN GINGER
6) COMPONENT OF ESSENTIAL OIL
7) MAJOR GINGER PRODUCTS
8) HEALTH BENEFITS

4. Energy 80 kcal
Protein 1.82 g
Fat 0.75 g
Dietary fibers 2.0mg
Phosphorous 34 mg
Zingiber Officinale is a perennial root, having knots.
It is tuberous and has pungent aromatic taste. The
average composition of ginger root(per 100 g) is as
under:
Carbohydrat
es
17.77g
Vitamin A 4.0mg
Vitamin C 5.0mg
Potassium 415mg
Sugar 1.70g

5. • Rio-de-Janerio : famous variety of Jamaica.
• Tura : famous variety of north eastern state.
• Other varieties: Suprabha, Suruchi,Maran,Nadia
and Himgiri.
• Malim, Puna: famous varieties of
Maharashtra

6. • It is major spice of India, among Indian
state Kerala alone contributes 1/3 rd of
ginger production in India.
• Kerala is leading state in area & production.
• Meghalaya is 2nd
largest producer state &
other states are Orissa, AP, West Bengal,
KA,& MH.
• Major countries: Jamaica, Nigeria,
Thailand, China, Australia, Japan, Srilanka,
Bangladesh, Nepal & India

7. COMPOSITION
 Moisture content -6.9%
 Protein -8.6%
 Fat -6.4%
 Fiber -5.9%
 Starch -66.5%
 Ash -5.7 %
Ref. spice and flavour technology

8.  The main component responsible for its
medicinal properties are Gingerols , Shogaol
Importance -
 Gingerols & Shogaols Have analgesic (Relives Pain)
 Sedative
 Antibacterial & gastro-intestinal Motility Effect
 Gingerols inhibit the Enzyme Cyclooxygenase that
causes inflammation

9.  Gingerols are the most abundant Pungent compound in
fresh roots.
 Shogals the Dehydrated form of Gingerols, are found
in only small in the fresh root and are mainly found in
the dried .
Other Components -
 Volatile oil
 Lipid
 Phosphoric Acid
 Starch
 Vitamins (especially niacin & A)

10. COMPONENTS OF ESSENTIAL OIL
 Terpenoids: sesquiterpene hydrocarbons and
monoterpene hydrocarbons.
 Other principle components –
α-zingiberene
ar- curcumene
β-sesquiphellandrene
β-bisaboene

11. MAJOR GINGER PRODUCTS
 Dried ginger (Suntha)
 Ginger candy
 Ginger pickle
 Ginger powder

12. o Traditional method
Rhizome
Harvested at right stage(210-240 days)
Trimming (remove root)
Washing (remove soil dust)
Drying (on cement yard)
Turning layer occasionally
Dried ginger (m.c. below 10%)

13. GINGER CANDY
Select rhizome
(full matured, healthy,tender,long size)
wash it
(to remove adhering soil)
Scrapping
cut in to pieces cooking
(softening)for 1hrs (5%citric acid improve colour)
autoclave at 10psi
pricking for efficient penetration of sugar

14. washing
boil in 30% sugar solution for 15min
keep for overnight
next day 100
bx
boil for 1min
repeat till 700
bx concentration
(to avoid crystalization add 2% glucose syrup)
keep for overnight

15. increase conc. 750
bx
Allow it to stand for 2-3days
ginger preserve
drain the syrup
wash the candy
dry it at 550
c
non-stick pieces
sorting &grading
packaging

16. GINGER PICKLE
Sorting
washing
peeling
washing
cutting (2mm thicks)
Blanching
mixing with 1% salt
packaging
storage

17. Dry ginger stem
Sorting
Cleaning
Drying in oven ( for 48 hours at 50*)
Pulverizing/milling
Sieving
Packaging in polythene film

18.  Can help improve digestion
 Morning sickness
 Is a potent remedy for loss of appetite:
 Anti-inflammatory
 Carminative
 Warming the body
 Anti-flatulence
 Promotes secretion of saliva and gastric juices
 Enhances gastric motility
 Reduces nausea due to motion sickness
 Can help relieve a headache