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Academic Research Journal of
Agricultural Science and Research |
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Academic Research Journal of Agricultural Science and Research Vol. 5(1), pp. 60-64. January, 2017. ISSN: 2360-7874 DOI: 10.14662/ARJASR2016.049 Full Length Research Effect of Drying Methods on Organoleptic Quality of Ginger (Zingiber Officinal) Tea
Mr. Abdela Befa Kinki
BSc in Food Science and Post harvest Technology, Food Science and Nutrition Assistant II Researcher, P.O.Box: 198, Shashamene, Ethiopia. E-mail: befabdela@gmail.com
Accepted 16 December 2016
Investigations were carried out on the effect of ginger tea prepared
from ginger powder produced by different drying Method (sun, solar, and
oven) on organoleptic quality. Organoleptic qualities of most dried
products are affected by different drying methods because of responsible
constituent instability under temperature. The study has an objective to
assess the effect of different drying methods (sun, solar, and oven) on
organoleptic quality of ginger tea. Samples of fresh mature ginger were
bought from Hawassa local market and subjected to dry through the three
drying methods. The tea was prepared from each Powder Produced by
Different drying method sample and tested by Panellist through a well
designed questioner. Results of the sensory evaluation indicated that
there were a significant difference (P<0.05) between the drying methods
on a quality parameter of (taste, appearance, colour and overall
acceptance) Ginger tea. The Ginger tea prepared from solar dried ginger
had the best overall acceptance. How to cite this article: Kinki AB (2017). Effect of Drying Methods on Organoleptic Quality of Ginger (Zingiber Officinal) Tea. Acad. Res. J. Agri. Sci. Res. 5(1): 60-64
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