GINGER–GARLIC PASTE IN RETORT POUCHES AND ITS QUALITY

摘要

Paste samples were prepared by mixing 1:1 (w/w) proportion of ginger and garlicnalong with sodium chloride (1%). The pH of the paste was adjusted to 4.0, 4.5 andn5.4 by the addition of citric acid. Xanthan gum (2 g/L) and sodium benzoaten(0.2 g/L)were added to the paste and then filled in retort pouches.The filled pouchesnwere subjected to thermal processing at 85C with a holding time of 2 and 5 min atn80C at the centre of the paste. The color values a, and b (green and yellow) decreased,nwhereas the L (lightness) values increased with decrease in pH. Paste behaved like annon-Newtonian fluid, and exhibited shear-thinning behavior. Physicochemical andnmicrobial properties did not show significant changes during storage. This studynshowed that ginger–garlic paste prepared in retort pouches is convenient because ofnits lighter weight, faster heating leading to better quality in terms of taste, color, andnalso environmentally acceptable.