Prime Journal of Microbiology Research
2, Issue 5, pp.
© Prime Journals
Effect of ginger spices (Zingiber
officinale) on the shelf life of cookies (biscuit) produced from
blends of melon flour ‘egusi’ (Critrullus coloynthis l) and
wheat flour (Triticum spp.)
Giwa Oluwamodupe Emmanuel
Onileke Francisca Omolara and Oyetayo Adedayo Michael
Science Laboratory Technology, Rufus Giwa Polytechnic, P.M. B
1019 Owo, Ondo State, Nigeria.
Accepted 26th September, 2012
flour was blends with Wheat flour in the following ratio 100:0,
70:30,50:50, 30:70,0:100 and each categories were spiced with
ginger (Zingiber officinale) at concentration of 5g and
10g respectively. The effect of spice (Zingiber officinale)
at both concentration (5g and 10g) on the physical properties
height, diameter were determined for all categories using meter
rule and then spread factor was calculated to range from 2.8X102
to 14.8 X102. Microbial evaluation was carried out on
the prepared cookies. Total Viable Count, Total
Staphylococcus count, Total Bacillus count and Total
coliform count were determined using selective media. These were
comparing to microbiological specification for baked cookies.
The effect of the spice Zingiber officinale at both
concentrations on the microbial load reveals a significant
difference as increase in the spice concentration led to
decrease in microbial load. The sensory evaluation of the
produce cookies at both concentrations shows no significant
difference at probability<0.05 using t-test and after storage
for three to six weeks, there was no significant difference
within the sensory properties using ANOVA. Melon can be
encourage for fortification biscuit as it is reach oil that aids
in stickiness and binding properties, reduction butter quantity
during production and also browning agent in place of dextrose.
The preservative potential of the spice (Zingiber officinale)
and the effect on the sensory properties were acceptable by the
load, organoleptic properties, shelf life.
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