Effect of storage and packaging on physicochemical and functional properties of Es Puter powder enriched with ginger extract
DOI:
https://doi.org/10.5219/scifood.62Keywords:
Es Puter, ginger, packaging, physicochemical quality, storageAbstract
Ginger (Zingiber officinale Rosc.) contains bioactive compounds, such as phenols, that could enrich Es Puter, a traditional Indonesian frozen dessert, and transform it into a functional food. Consumer demand for practical food has driven the development of Es Puter powder, which can be stored and redissolved in water to restore its soft texture after freezing. This study aimed to determine the effect of storage time (0 and 14 days) and selection of packaging types (plastic clips and foil sachets) on the physical quality (rehydration, dissolving time, emulsion stability, and microstructure profile with SEM) and the chemical quality (moisture content, pH value, and antioxidant activity, as well as functional group profile with FTIR) of Es Puter powder enriched with ginger extract. Packaging type and storage time significantly affected (p<0.05) rehydration, dissolving time, moisture content, pH value, emulsion stability, and antioxidant activity. Storage time showed effects on SEM and FTIR analyses.
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