acids they found in the fatty oil. The presence of caprylic, myristic, pentadecanoic, heptadecanoic, and arachidic acids has also been reported (Lawrence, 1984).
Ginger rhizomes also contain a number of amino acids. Presence of aspartic acid, threonine, serine, glycine, cysteine, valine, isoleucine, leucine, and arginine has been reported (Takahashi et al. 1982).
Ginger powder is made by pulverizing the dry ginger to a mesh size of 50 to 60 (Natarajan and Lewis, 1980). Ginger powder forms an important component in curry powder. It also finds direct application in a variety of food products.
A number of specifications have been formulated by various agencies for the quality control of ginger powder. Indian Agmark specifications (Directorate of Marketing Inspection, 1964) for "Standard" grade ginger powder is given in Table 11.12. In addition, it should be free from mold growth, insect infestation, or musty odor.
Moisture, % by weight, max
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