EFFECT OF DRYING ON THE QUALITY, CHARACTERISTICS OF GINGER

This study investigated the optimization of ginger flavour through two drying methods—oven drying at 60°C and sun drying—by evaluating bioactive compounds, antioxidant properties, and sensory attributes of the resulting ginger powders. Fresh ginger was washed, sliced, mashed, and divided into two portions for drying. Oven-dried ginger retained significantly higher levels of major bioactive compounds, including 6-gingerol (5.82 mg/g), 8-gingerol (1.62 mg/g), 10-gingerol (0.98 mg/g), and shogaol derivatives, compared to sun-dried ginger. Correspondingly, oven-dried samples exhibited superior antioxidant activity, with higher total phenolic content (32.40 mg GAE/g), total flavonoid content (18.70 mg QE/g), and 2,2-diphenyl -1-picrylhydrazyl (DPPH) radical scavenging activity (85.30%). Sensory evaluation revealed that oven-dried ginger had significantly better appearance, while sun-dried ginger scored higher in texture. Flavour, taste, and overall acceptability were high for both methods, showing no significant differences. The findings indicate that oven drying is more effective in preserving bioactive compounds and antioxidant potential, whereas sun drying may enhance texture. Both methods, however, can produce ginger powder that is acceptable to consumers.