English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The aim of this study is to determine the suitable conditions for enzyme-assisted hydrolysis and the production of instant tea from hydrolysed ginger. Several parameters of ginger hydrolysis were investigated, such as the enzyme concentration from 0.1 to 0.4 g/100 g ginger powder (w/w), material/water ratios of 1/10; 1/15; 1/20; and 1/25 (w/w), pH from 3.5 to 5.0; temperature of hydrolysis process from 45 to 60°C, and time of hydrolysis process from 90 to 150 min. Subsequently, the hydrolysed ginger was spray-dried to produce instant products with surveyed parameters, including the maltodextrin concentration from 15 to 35 g/100 g ginger extraction, feed flow rates from 120 to 600 mL/h, and the temperatures of spray drying from 120 to 150°C. The suitable parameters for enzyme-assisted hydrolysis and production of instant tea were determined, including enzyme concentration as 0.2 g/100 g ginger powder (w/w), material/water ratio as 1/10 (w/w), pH at 5.0, temperature process as 55°C, the time of hydrolysis process as 120 min, the maltodextrin concentration as 15 g/100 g extraction (w/w), feed flow rate as 240 mL h −1 , and the inlet temperature as 140°C. Furthermore, the physicochemical properties of the product were identified with moisture content as 2.36 ± 0.09%, total phenolic content as 98.34 ± 0.59 mg gallic acid equivalent/g DW, and IC 50  value as 1,082 µgAA/mL.

Study of hydrolysis and production of instant ginger ( Zingiber officinale ) tea