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Ginger Beer: Chemical, Microbiological, and Sensory characteristics of Ginger Beer Produced by Natural and Controlled Fermentation - Softcover
Ginger beer is a very popular drink in Trinidad and Tobago. Persons of all ages have consumed this popular beverage in large quantities for generations, especially during the festive Christmas period. However, the absence of standards allows manufacturers to produce and market ginger ale as ginger beer. The commercial products usually have a strong (pungent) ginger taste, but lack the characteristic fermented flavour. The sensory characteristics, optical and chemical properties, and the microbial content of fermented ginger beer were evaluated. A traditional processing method, using the indigenous microflora present in the ingredients (natural fermentation), was compared to a controlled fermentation using an inoculum of the yeast Saccharomyces cerevisiae, in producing ginger beer. This book provides a foundation for food processors to produce a market-acceptable fermented ginger beer. Additionally, a scientific procedure was outlined for scientists, students and researchers in various disciplines to conduct similar product development work. Finally, it provides a suitable formulation for individuals wishing to prepare ginger beer during the Christmas season or even year round.
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- PublisherVDM Verlag Dr. Müller
- Publication date2010
- ISBN 10 3639248139
- ISBN 13 9783639248135
- BindingPaperback
- Number of pages124
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Ginger Beer: Chemical, Microbiological, and Sensory characteristics of Ginger Beer Produced by Natural and Controlled Fermentation
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Ginger Beer: Chemical, Microbiological, and Sensory characteristics of Ginger Beer Produced by Natural and Controlled Fermentation
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Ginger Beer Chemical, Microbiological, and Sensory characteristics of Ginger Beer Produced by Natural and Controlled Fermentation
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Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Ginger beer is a very popular drink in Trinidad and Tobago. Persons of all ages have consumed this popular beverage in large quantities for generations, especially during the festive Christmas period. However, the absence of standards allows manufacturers to produce and market ginger ale as ginger beer. The commercial products usually have a strong (pungent) ginger taste, but lack the characteristic fermented flavour. The sensory characteristics, optical and chemical properties, and the microbial content of fermented ginger beer were evaluated. A traditional processing method, using the indigenous microflora present in the ingredients (natural fermentation), was compared to a controlled fermentation using an inoculum of the yeast Saccharomyces cerevisiae, in producing ginger beer. This book provides a foundation for food processors to produce a market-acceptable fermented ginger beer. Additionally, a scientific procedure was outlined for scientists, students and researchers in various disciplines to conduct similar product development work. Finally, it provides a suitable formulation for individuals wishing to prepare ginger beer during the Christmas season or even year round. 124 pp. Englisch. Seller Inventory # 9783639248135
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Ginger Beer : Chemical, Microbiological, and Sensory characteristics of Ginger Beer Produced by Natural and Controlled Fermentation
Published by
VDM Verlag Dr. Müller
(2010)
ISBN 10: 3639248139
ISBN 13: 9783639248135
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Book Description Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Ginger beer is a very popular drink in Trinidad and Tobago. Persons of all ages have consumed this popular beverage in large quantities for generations, especially during the festive Christmas period. However, the absence of standards allows manufacturers to produce and market ginger ale as ginger beer. The commercial products usually have a strong (pungent) ginger taste, but lack the characteristic fermented flavour. The sensory characteristics, optical and chemical properties, and the microbial content of fermented ginger beer were evaluated. A traditional processing method, using the indigenous microflora present in the ingredients (natural fermentation), was compared to a controlled fermentation using an inoculum of the yeast Saccharomyces cerevisiae, in producing ginger beer. This book provides a foundation for food processors to produce a market-acceptable fermented ginger beer. Additionally, a scientific procedure was outlined for scientists, students and researchers in various disciplines to conduct similar product development work. Finally, it provides a suitable formulation for individuals wishing to prepare ginger beer during the Christmas season or even year round. Seller Inventory # 9783639248135
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Ginger Beer Chemical, Microbiological, and Sensory characteristics of Ginger Beer Produced by Natural and Controlled Fermentation
Published by
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(2010)
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ISBN 13: 9783639248135
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Book Description Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Dookeran MarkMark M. Dookeran: Ph.D candidate,Food Science and Technology. MSc. in Food Science and Technology, MSc. in Science and Management of Tropical Environments. University of the West Indies, Trinidad and Tobago.Ginger be. Seller Inventory # 4970764
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