PROCESSING AND PRESERVATION OF POWDER AND PASTE FROM DIFFERENT SPICES Sathi Das Roll No.: 0117/06 Registration No.: 00453 Session: 2017-2018 A thesis submitted in the partial fulfillment of the requirements for the degree of Master of Science in Food Processing and Engineering Department of Food Processing and Engineering Faculty of Food Science and Technology Chittagong Veterinary and Animal Sciences University Chittagong-4225, Bangladesh December 2018 Authorization I hereby declare that I am the sole author of the thesis. I also authorize the Chittagong Veterinary and Animal Sciences University (CVASU) to lend this thesis to other institutions or individuals for the purpose of scholarly research. I further authorize the CVASU to reproduce the thesis by photocopying or by other means, in total or in part, at the request of other institutions or individuals for the purpose of scholarly research. I, the undersigned, and author of this work, declare that the electronic copy of this thesis provided to the CVASU Library, is an accurate copy of the print thesis submitted, within the limits of the technology available. Sathi Das December, 2018 i PROCESSING AND PRESERVATION OF POWDER AND PASTE FROM DIFFERENT SPICES Sathi Das Roll No.: 0117/06 Registration No.: 00453 Session: 2017-2018 This is to certify that we have examined the above Master’s thesis and have found that is complete and satisfactory in all respects, and that all revisions required by the thesis examination committee have been made ………………………….. (Mrs. Shireen Akther) Superviser ……………………………… (Abdul Matin) Chairman of the Examination Committee Department of Food Processing and Engineering Faculty of Food Science and Technology Chittagong Veterinary and Animal Sciences University Chittagong-4225, Bangladesh December 2018 ii Acknowledgements All praises are due to the “Almighty God” for blessing me with the strength, aptitude and patience and enabled me to pursue higher education and to complete the thesis for the degree of Master’s of Science (MS) in Food Processing and Engineering under Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Chittagong,Bangladesh. I pay heartily gratitude to Professor Dr. Goutam Buddha Das, Vice-Chancellor, Chittagong Veterinary and Animal Sciences University (CVASU) for giving special opportunity and providing such research facilities. I have immense pleasure to express my deep sense of gratitude and indebtedness to my major advisor and research supervisor Mrs. Shireen Akther (Assisstant professor, Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University, Chittagong, Bangladesh) for her guidance and moral support. Her constant support, patience, valuable suggestions, useful criticism, constant encouragement and inspiration enabled me to overcome all hardship throughout this research and in preparation of the thesis. I am highly grateful to Abdul Matin, Assistant Professor and Head, Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University, Chittagong, Bangladesh, for his worthy inspiration and generous help in carrying out of the research work. I am highly grateful to Mrs. Musammet Rasheda Begum (Associate professor, Dept. Of Agriculture and Social Sciences, Chittagong Veterinary and Animal Sciences University, Chittagong, Bangladesh) for her scholastic guidance, constructive, affectionate feeling, worthy inspiration and generous help in carrying out of the research work. I feel proud in expressing my regard and immense indebtedness to Professor Dr. Jannatara Khatun, Dean, Faculty of Food Science and Technology and my respected all teachers for their kind co-operation, valuable suggestions and constructive criticism throughout the research period and for the thesis work. iii I greatly indebted to the director and the scientists associated with this research work of Poultry Research and Training Center (PRTC) for their constant inspiration and kind co-operation in performing the research activities precisely in PRTC laboratory. I would like to express cordial thanks to my loving friends and well-wishers for their cooperation, cheerfulness and inspiration during the course of this study. I also expresses my heartfelt respects and thanks to his beloved parents and brothers for their understanding, inspirations, moral support, kindness and blessings, forbearance and endless love to complete her study. The author December, 2018 iv DEDICATED TO MY BELOVED FAMILY AND FRIENDS v Table of Contents Authorization ........................................................................................................................... i Acknowledgements ................................................................................................................ iii List of Abbreviations .............................................................................................................. x List of figures ........................................................................................................................ xii List of Tables ........................................................................................................................ xiii Abstract ................................................................................................................................. xv Chapter 1: Introduction ......................................................................................................... 1 1.1 Aim of the study ............................................................................................................. 7 1.2 Specific objectives of the study ...................................................................................... 7 Chapter 2: Review of Literature ........................................................................................... 8 2.1 Food Processing and Preservation .................................................................................. 8 2.2 Food Processing and Preservation Method ..................................................................... 8 2.3 Classification of Spices ................................................................................................... 9 1. Classification based on Degree of Taste: .................................................................... 10 2. Classification based on Plant Organs: ......................................................................... 10 2.4 Nutritional value and properties of ginger .................................................................... 11 2.5 Nutritional value and properties of garlic ..................................................................... 14 2.6 Nutritional value and properties of green chili .............................................................. 17 2.7 Effect of processing and preservation of ginger, garlic and green chili......................... 19 Chapter 3: Materials and Methods ..................................................................................... 36 3.1 Site and period of study ................................................................................................ 36 3.2 Collection of sample ..................................................................................................... 36 3.3 Sample identification .................................................................................................... 36 3.4 Processing and preservation techniques ........................................................................ 37 3.4.1 Preparation of powder and paste ............................................................................ 37 3.4.1.1 Pre-treatment of samples ..................................................................................... 37 3.4.1.2 Sun drying........................................................................................................... 37 3.4.1.3 Shade drying ....................................................................................................... 37 3.4.1.4 Mechanical drying .............................................................................................. 37 3.4.2 Preparation of paste ............................................................................................... 37 3.5 Physicochemical properties .......................................................................................... 38 3.5.1 Determination of Total Soluble Solids ................................................................... 39 3.5.2 Determination of titrable acidity ............................................................................ 39 vi 3.5.3Determination of pH ............................................................................................... 39 3.6 Proximate composition analysis.................................................................................... 39 3.6.1 Moisture determination .......................................................................................... 40 3.6.2 Protein determination ............................................................................................. 40 3.6.3 Fat Determination .................................................................................................. 41 3.6.4 Ash Determination ................................................................................................. 42 3.6.6 Determination of total carbohydrate ...................................................................... 44 3.7