Utilization of ginger as a natural antioxidant and antimicrobial to produce bakery product

ABSTRACT
This study was achieved to evaluate the Ginger (Zingiber offcinale Roscoe) as chemical composition, minerals content and fraction and identification of phenolic acids and flavonoids compounds by HPLC. The resultsshowed that the ginger had rich in various nutritional compositions like protein, crude fiber, vitamins and minerals content. Results from HPLC found that the major and medium compounds from phenolic acids were pyrogallol, vanillin, p -hydroybenzoic acid and p- coumaric, gallic, alpha-coumaric, ferullic,catechol, caffeic, chlorgenic and salcilic acids. Meanwhile flavonoids compounds were hispertin,kampferol, narengin, rutin, apegnin, rosmarinic andquercetin, luteolinand hisperidin compounds.
Ginger was partially substituted with wheat flour at different levels 5, 10 and 15%, to produce butter cake and biscuits then sensory evaluation and anti-microorganisms during storage period (four weeks for butter cake and sex weeks for biscuits) were estimated in bakery products. From the results, it could be found when added 5.0 and 10.0 % ginger to wheat flour give acceptability butter cake and biscuits. Meanwhile when add high concentration 15% ginger give not acceptability in the bakery products. Moreover when added ginger to butter cake and biscuits and the results during storage period found that the ginger had natural compounds as antibacterial and fungal.
Therefore it could be recommended that the butter cake and biscuits with ginger until level 10% give bakery product the best acceptability and antibacterial and fungal.