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Rattanathanalerk, M.; C. Naphaporn and S. Walaiporn (2005). Effect of thermal processing on the quality loss of pineapple juice. J. Food Eng., 66: 259-265.

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Production and Evaluation of Some Bakery Products Containing Ginger Powder

1Taif University, Saudi Arabia

Journal of Food and Nutrition Research. 2018, Vol. 6 No. 4, 205-215
DOI: 10.12691/jfnr-6-4-2
Copyright © 2018 Science and Education Publishing

Cite this paper:
Abeer Ghazi Soluman Almasodi. Production and Evaluation of Some Bakery Products Containing Ginger Powder. Journal of Food and Nutrition Research. 2018; 6(4):205-215. doi: 10.12691/jfnr-6-4-2.

Correspondence to: Abeer  Ghazi Soluman Almasodi, Taif University, Saudi Arabia. Email:


The aim of the current study is to investigate the effect of adding ginger powder (0, 3, 6 and 9%) in formulation of antioxidant-enriched bakery products (e.g. bread and rusk) possessed good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, total phenolic and total flavonoid content, antioxidant activity and sensory analysis (hedonic test) of the supplemented bread were determined. The highest phenolic content (194±4.03 mg gallic acid equivalent /100g) were achieved in the bread having the highest percentage of ginger powder (9%). The total flavonoids content in ginger bread was about 6-20 folds higher than in the control bread. The addition of ginger flour to wheat bread, particularly in higher dose, was more effective in enhancing antioxidant activity, which increased from 194 μmol Trolox equivalent antioxidant coefficient (TEAC) /100g in wheat bread to 8205 μmol TEAC /100 g for bread containing 9% ginger powder. Phenolic and tannin were, also, slightly increased with increasing adding ginger powder to wheat flour. The sample containing 9% ginger powder showed the worst results regarding the rheological properties indicating that the dough and the bread had a tough structure. Moreover, by sensory evaluation this bread sample was not acceptable. Among the studied samples, 3% ginger sample showed good rheological characteristics and much higher anti-oxidant content compared to the control. 3% ginger bread and rusk, also, showed the highest sensorial acceptability compared with other ginger powder simples (6 and 9%) and not significantly different in most sensory characteristics compared with control samples (bread and rusk).