PROCESSING AND PRESERVATION OF POWDER AND PASTE FROM DIFFERENT

Abstract

Spices are important group of agricultural commodities, because of their taste and aroma. They are widely used to flavor the food preparations. Total 3 spices samples were divided into many groups and processed by sun drying, cabinet drying, shade drying, added different preservatives added by paste spices. Then quality changes were evaluated based on physicochemical parameter, proximate analysis, mineral contents (Na, K, Ca, Mg and Fe), vitamin content (vitamin C and β-carotene), microbiological analysis and sensory evaluation. The physicochemical parameter such as TSS, pH and acidity varied from 6ºB to 43ºB, 4.86% to 5.1% and 1.21% to 0.51% respectively. The proximate composition such as moisture, ash, protein, fat, fiber and carbohydrate varied from 3.96% to 85.69%, 0.82% to 1.0%, 1.63% to 5.81%, 1.03% to 1.77%, 1.26% to 3.27% and 11.16% to 4.3% respectively. The vitamins C and β- Carotene content are 2.27mg/100g to 3.00mg/100g, 49µg/100g to48µg/100g and minerals content Na, K, Mg, Ca and Fe content are 12.97mg/100g to 9.87mg/100g, 45.75mg/100g to 39.93mg/100g, 40.33mg/100g to 11.2mg/100g, 15.57mg/100g to 8.01mg/100g, 0.53mg/100g to 0.65mg/100g respectively. The total plate count (TPC) value of fresh ginger, garlic and green chili were found 2×104, 33×104, 5.27×104CFU/g. There was no colifroms found in any of fresh and processed spices that were analyzed. The overall acceptability of the sensory characteristics varied from 8.26 to 5.6. Result showed that processing and preservation method had significant effects on the quality of the different spices (p<0.05).