Abstract:
The study was conducted in the central laboratory of Sher-e-Bangla Agricultural
University, Dhaka-1207 during October 2021 to February 2023. This study was
conducted by Completely Randomized Design with three replications. For this study
the treatments were: T
0
= Sun dried ginger slices; T
1
= Ginger slice were oven dried at
50℃ temperatures; T
2
= Ginger slice were oven dried at 55℃ temperatures; T
3
= Ginger
slice were oven dried at 60℃ temperatures; and T
4
= Ginger slice were oven dried at
65℃ temperatures. From this study it can be observed that, T
1
showed the best
performance of pH (5.05), Vitamin C (0.14%), moisture content (9.90%), crude protein
(25.43%), crude fat (2.94%) and ash content (7.18%) at 90 days after storage. Treatment
T
1
comprised of ginger slices were oven dried at 50℃ temperatures showed the best
performance in shelf life observation i.e. the shelf life of ginger powder produced by
using 50℃ temperature become high. And the shelf life of sun dried ginger slices and
made them powder was short, i.e. after 60 days of storage firstly it become unable to
consume. From this study it can be concluded that, ginger powder, which was produced
from the oven dried ginger slices at 50℃ temperatures, was the best ginger powder
which can consume after 90 days of storage. Whereas, the ginger powder, which was
produced from the sun dried ginger slices, showed the lowest performance to store for
long time.
Description:
A Thesis
Submitted to Department of Entomology,
Faculty of Agriculture.
Sher-e-Bangla Agricultural University,
Dhaka-
In partial fulfillment of the requirements for the degree of
MASTERS OF SCIENCE (MS)
IN
DEPARTMENT OF HORTICULTURE
