Optimization of vacuum impregnated nutmeg rind candy using RSM modeling: effect on functional and nutritional properties.

Vacuum impregnation (VI) stands as an innovative technique, used to create novel food formulations by impregnating vital nutritive compounds into natural food matrices. Process variables were syrup temperature ranging from (50 to 70 °C), syrup concentration (60° to 80° Brix), and VI duration (10 to 20 min). The optimal conditions emerged at 66.

Quality of dry ginger (Zingiber officinale) by different drying methods.

Ginger rhizomes sliced to various lengths of 5, 10, 15, 20, 30, 40, 50 mm and whole rhizomes were dried from an initial moisture content of 81.3 % to final moisture content of less than 10 % by various drying methods like sun drying, solar tunnel drying and cabinet tray drying at temperatures of 50, 55, 60 and 65 °C. Slicing of ginger rhizomes significantly reduced the drying time of ginger in all the drying methods.