Ginger Nectar Formulation Based on Oleoresin Using a Central Composite Design

Abstract

Aims : This study aims to determine the organoleptic characteristics of different formulations nectars elaborated with ginger oleoresin. Study Design : Ginger nectars were formulated, using a composite central plan, from oleoresin or ginger rhizome, lemon juice and sugar. Then, they were subjected to sensory analyzes. Place and Duration of Study : The study was conducted, between November and December 2017, at the Biochemistry and Food Sciences Laboratory of the Félix Houphouët-boigny University. Methodology : Seventeen (17) nectars formulas were established by considering varying amounts of three ingredients: oleoresin (X1), sugar (X2) and lemon juice (X3) according to a composite experimental plan. The acceptance of these nectar formulas with consumers has been estimated. The intensities of perception of their color, texture and flavor were also evaluated relative to the artisanal nectar of ginger taken as a control. The sensory evaluation was carried out by panels of tasters. Results : The hedonic analysis indicates that in addition to the control Ft accepted at 91.43% by the tasters, the formulations F2; F8; F12; F13 and F14 are preferred in proportions ranging from 57.14% to 77.15%. The intensities of the organoleptic characteristics of these nectars are translated by sensory profiles. The formulations F2; F8; F12; F13 and F14 are yellow while the control is brown. As regards the texture, the control has a turbidity more pronounced than the formulations. While the intensities of the fluidity and homogeneity are higher for formulations F2; F8; F12; F13 and F14 than the control. In addition, the control Ft appears sweeter and more acidic than the formulations. This character is also observed in the flavors of gnamankou and lemon. Conclusion : The formulations F2; F8; F12; F13 and F14 close to the witness would be indicators for producers of ginger nectar.