Characterization and Sensory Evaluation of Ginger Milk Pudding

Lim, Jia Wen (2018) Characterization and Sensory Evaluation of Ginger Milk Pudding. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

In Malaysia, ginger (Zingiber officinale) is one of the widely known and used spices. Ginger rhizome is known to contain ginger protease (GP) and also named as “Zingibain”. This GP possess the ability to coagulate milk protein and exhibits remarkable proteolytic activity. The objectives of this study are i) to study effect of ginger juice extract on physico-chemical and antioxidant properties of ginger milk pudding and ii) to evaluate the sensory acceptance of the ginger milk pudding. The ginger milk puddings were produced under a controlled condition (cooking time, temperature and sugar content). Proximate analysis, degree of syneresis, and sensory evaluation on ginger milk pudding samples were conducted. Proximate analysis results indicated that Formulation 1 (90 g milk with 10g ginger juice extract) posses the highest percentage of crude protein (14.12 ± 0.17) and crude fat (0.33 ± 0.02). Formulation 3 (85 g milk with 15 g ginger juice extract) showed the highest content of crude fiber (0.40 ± 0.08), and highest degree of syneresis (80.95%). Antioxidant activity of the ginger milk pudding samples were compared by using 1,1-diphenyl1-2-picrylhydrazyl (DPPH) assay test. The total content of phenolics, flavonoids and antioxidant activities was positively correlated with the increases of ginger juice extract in the milk pudding. Formulation 3 has the highest antioxidant activity with scavenging ability of 7.44 ± 0.81%, 346.67 ± 6.29 (mg QE/100g) of total flavonoid content, and total phenolic content was 151.96 ± 7.31 (mg GAE/100g).