INTRODUCTION
Spices are aromatic materials used for flavoring and
seasoning foods. They are valued not only as piquant
flavoring agents, but also as appetizers. Some spices possess
antioxidant properties, while others are used as preservatives.
Many of the spices have medicinal properties and have
profound effect on human health. Awareness on nutritional
aspects of natural foods has increased the demand for natural
products. Spices, being materials of plant origin, are more
appealing to consumers than are synthetic food additives.
Ginger (Zingiber officinale Roscoe) is widely used
around the world in foods as a spice in fresh and dried form.
Ginger adds to flavour of a meal, creating a fresh, spicy
pungent taste and is now becoming a valued commodity all
over the world. Although there is substantial consumption
of fresh ginger worldwide, most of the produce is converted
into dry ginger (Balakrishnan, 2005). Products made from
fresh ginger include ginger preserve, ginger candy, ginger
pickles, soft drinks like ginger cocktail, salted ginger, and
alcoholic beverages like ginger wine, ginger brandy and
ginger beer. Though ginger is widely available in different
forms, scope for product diversification in this crop remains
very high (Premavalli, 2005).
Thermal processing of fruits and vegetables into jams,
jellies, squashes, nectars, sauces and so on is well known
J. Hortl. Sci.
Vol. 7(2):174-179, 2012
Qualitative changes during storage of different ginger-based spice sauces
E. Jayashree, T. John Zachariah, F.P.P. Evangelin and R. Susheela Bhai
Indian Institute of Spices Research
Marikunnu P.O, Kozhikode-673 012, India
E-mail: ejayasree05@yahoo.com
ABSTRACT
Ready-to-eat sauces have become a trend in all kinds of meals. Five ginger-based sauces viz., ginger, ginger-black
pepper, ginger-nutmeg, ginger-kokum and ginger-nutmeg-kokum were prepared as per standard procedures. Physical,
biochemical, microbiological and rheological properties of the sauces were recorded at regular intervals for 135
days. There was no significant variation in physical properties (total soluble solids) during storage but colour value
varied significantly. Variation in chemical parameters like pH, content of moisture, proteins, carbohydrates and total
sugars was non-significant, but variation in titratable acidity and reducing sugars was significant. Storage period did
not affect total plate count, consistency index and flow behavior index of the sauces, which remained constant during
the entire storage period. Sensory score of the sauces showed that acceptability was high for ginger sauce, followed
by ginger-black pepper and ginger-nutmeg sauce.
Key words: Ginger, sauce, quality, storage, nutmeg, kokum (Garcinia indica)
all over the world. The term ‘sauce’ is familiar in case of
tomato, onion, chilli, mango, orange, etc. where spices are
used minimally. Sauce is a liquid or semi-solid preparation
served with foods or used in preparation of foods. A sauce
may contain up to 60% solids if it is a Newtonian base.
Sauces go through high levels of biochemical changes due
to their high moisture content. As biochemical changes occur,
solids disperse rapidly into the medium causing rheological
changes. The present work was, therefore, taken up to
develop a value-added product from ginger, i.e., ginger
sauce, by standardizing raw materials used and assess the
shelf-life of the product.
MATERIAL AND METHODS
Studies on storage of ginger sauces were conducted
during September 2010 at IISR, Peruvannamuzhi Farm,
Kozhikode, Kerala. Fresh ginger procured from the local
market was washed, peeled and cleaned with water to
remove surface impurities. Other raw materials like black
pepper, nutmeg rind, kokum (Garcinia indica) etc. were
obtained from Indian Institute of Spices Research (IISR)
Experimental Farm, Peruvannamuzhi.
Ingredients for each sauce were first processed
individually by grinding them into a fine paste. The sauces
were prepared as per Srivastava and Kumar (1994). Spice
175
Storage of ginger-based sauces
combinations used in the preparation of sauces are detailed
in Table 1. The sauces were transferred into washed and
sterilized (121oC for 10 min.) glass bottles, capped by a
crown corking machine and in-bottle pasteurization was done
at 80oC for 20 min. Sauce bottles were then stored at room
temperature for 135 days and the quality of stored sauces
studied at regular intervals.
Physical properties like total soluble solids (TSS) were
measured using Attago (RX 100) digital refractometer
(AOAC, 2007) and sauce colour was analyzed using a
Colourflex EZ spectrophotometer (Hunter Associates
Laboratory, USA). Moisture content of the sauce samples
was determined by the toluene distillation method (ASTA,
1997) pH was measured by the method of AOAC (2007);
titratable acidity, protein, total carbohydrates, reducing sugars
and total sugars were quantified by the method of Sadasivam
and Manickam (2008). Microbial analysis was done by the
total plate count method (Frazier and Westhoff, 2006).
Rheological measurements were carried in a
concentric cylinder [Brookfield rheometer (DV-III+)], using
a small sample adapter (13R/RP, 19.05 mm diameter with a
depth of 64.77 mm) and spindle SC4-27 (11.76 mm of
diameter and 33.02 mm length), (Brookfield Engineering
Laboratories, MA, USA). Brookfield TC-500 thermostatic
bath (Brookfield Engineering Laboratories, MA, USA) was
used for adjusting temperature of the sample to 60oC.
Apparent viscosity (ç
ap
), shear stress (τ ) and shear rate (γ )
data were obtained using Rheocalc Software (version V2.3,
Brookfield Engineering Laboratories, MA, USA). Each
experimental run to the upward curve lasted for 4 min.
corresponding to 9.6 s × 25 points, with shear rate range
from 2.80 to 70 /s, and 4 min to the downward curve with
shear rate range from 70 to 2.80 /s.
Response of the sauce after application of yield stress
was similar to shear thinning flow. Therefore, Herschel
Bulkley model was applied to obtain flow behaviour of these
sauces, represented as:
τ−τ0=Κ(γ )n
where, τ is shear stress (Pa), τ
0
is yield stress (Pa), γ is
shear rate (/s), K is consistency coefficient (Pa.sn), and n is
flow behaviour index (dimensionless).
Sensory (organoleptic) evaluation was conducted on
the sauce samples using quantitative analysis as per
Ranganna (1991). Colour, taste, texture, flavor/aroma and
overall acceptability were evaluated using the scale of 1 as
dislike extremely; 5 as neither like nor dislike; 9 as like
extremely.
Analysis of Variance (ANOVA) was performed to
evaluate the effect of sauce type and storage quality of the
sauce. Freshly prepared sauces were initially analyzed for
quality and thereafter, at 15, 30, 60, 75, 90, 105, 120 and 135
days of storage. Three replicates of each treatment were
used for quality analysis. Data obtained during storage for
various properties of ginger sauces were analyzed using
AGRES (version 7.01, Pascal Intl software solutions)
statistical software.
RESULTS AND DISCUSSION
Initial biochemical quality parameters of raw
materials used for sauce preparation like ginger, black pepper,
kokum and nutmeg rind are detailed in Table 2.
TSS and colour values
TSS in the sauce initially for treatments T
1
, T
2
, T
3
,
T
4
and T
5
was 28.41, 28.31, 28.51, 28.61 and 28.2o Brix,
respectively, and it increased during the storage period to
28.43, 28.33, 28.53, 28.64 and 28.23oBrix, respectively.
However, this increase was found to be non-significant
(Table 3). Vidhya and Anandhi (2011) reported no
change in TSS in wood apple jam and fruit bar stored for
90 days.
Table 1. Spice combinations used in ginger sauce preparation
Treatment Constituents Quantity
of the sauce
T
1
Ginger 6.5 kg fresh ginger
T
2
Ginger + black pepper 6.5 kg fresh ginger,
600 g dry black pepper
T
3
Ginger + nutmeg 2.5 kg fresh ginger
2.5 kg fresh nutmeg rind
T
4
Ginger + kokum 2.5 kg fresh ginger
2.5 kg dry kokum
T
5
Ginger + nutmeg 1kg fresh ginger, 1kg fresh
+ kokum nutmeg rind, 1 kg dry kokum
Table 2. Major biochemical constituents of raw materials used in
ginger-based sauce preparation
Parameter (*dwb) Ginger Black Nutmeg Kokum
pepper rind
Total starch (g /100 g) 65.1 60.2 60.1 60.1
Total sugars (g /100 g) 3.1 4.1 6.1 4.1
Protein (g /100 g) 2.2 2.5 1.1 1.1
Pectin (g /100 g) 0.2 0.1 5.4 2.1
Fats (g /100 g) 1.1 1.2 6.1 8.1
Essential oils (%) 1.2 1.7 1.1 2.1
Oleoresin (%) 2.3 2.9 2.2 2.1
N = 3; *dwb: dry weight basis
J. Hortl. Sci.
Vol. 7(2):174-179, 2012
176
Colour values were measured in terms of lightness
(‘L’), redness (‘a’) and yellowness (‘b’) as per Hunter scale
and showed significant increase during storage. Initial values
for L* for treatments T
1
, T
2
, T
3
, T
4
and T
5
corresponded to
20.83, 13.41, 33.69, 2.72 and 5.72; initial values for a*
corresponded to 5.61, 5.71, 17.54, 5.40 and 25.79 and initial
values for b* corresponded to 22.40, 16.61, 26.82, 4.01 and
8.81 (Table 3). At 135 days of storage, values for L* for
treatments T
1
, T
2
, T
3
, T
4
and T
5
increased to 20.93, 13.52,
33.78, 2.81 and 5.79, respectively; values for a *
corresponded to 5.67, 5.95, 17.79, 5.30 and 25.70, and values
for b* corresponded to 23.32, 16.85, 27.98, 4.07 and 8.56.
Analysis of variance indicated increase in the values of L*,
a* and b* to be significant (Pd” 5%).
From the colour values obtained, it may be interpreted
that ginger sauce was darker, less green and yellower.
Ginger-black pepper sauce was close to black, less green
and yellower; ginger-kokum sauce was lighter, less red and
less yellow; and ginger-nutmeg sauce was lighter, less red
and less yellow. But, ginger-nutmeg-kokum sauce was
darker, redder and less yellow. This observation for colour
remained the same throughout storage period of 135 days
(Table 3). Consistency in colour during storage was also
reported by Ahmed et al (2004) for coriander leaf puree
and Ahmed (2004) for ginger paste.
pH and titratable acidity
pH values for the five sauces showed non-significant
increase during storage. Initial pH determined for treatments
T
1
, T
2
, T
3
, T
4
and T
5
was 4, 3.5, 3.75, 3.2 and 4.2,
respectively. Vidhya and Anandhi (2011) reported a constant
value of pH during storage of wood apple jam and fruit bar
for a period of 90 days.
Increase in titratable acidity was found in treatments
T
2
(from 0.25 to 0.26%), T
3
(0.49 to 0.52%) and T
5
(0.49 to
0.54%). Titratable acidity for treatment T
1
increased from
0.13 to 0.14% after 60 days, and, reduced to 0.12% towards
the end of the storage period, while, for Treatment T
5
,
Table 3. Variation in total soluble solids content and colour values during storage of ginger-based sauces
Sauce Storage period (days)
0 15 30 45 60 75 90 105 120 135
Total soluble solids content (°Brix)
T
1
28.41 28.42 28.42 28.42 28.42 28.43 28.43 28.43 28.43 28.43
T
2
28.31 28.32 28.33 28.33 28.33 28.33 28.33 28.33 28.33 28.33
T
3
28.51 28.52 28.52 28.52 28.53 28.53 28.53 28.53 28.53 28.53
T
4
28.61 28.63 28.63 28.63 28.63 28.63 28.64 28.64 28.64 28.64
T
5
28.21 28.22 28.22 28.22 28.22 28.22 28.22 28.22 28.23 28.23
CD (Pd”0.05)
Sauce (S) = 0.01 Storage period (P)= 0.02 S × P = 0.04
Colour value (L*)
T
1
20.83 20.84 20.85 20.86 20.87 20.89 20.90 20.91 20.91 20.93
T
2
13.41 13.42 13.43 13.45 1.46 13.47 13.48 13.49 13.49 13.51
T
3
33.69 33.70 33.71 33.72 33.73 33.74 33.75 33.76 33.76 33.78
T
4
2.72 2.73 2.74 2.75 2.76 2.77 2.78 2.79 2.79 2.81
T
5
5.70 5.71 5.72 5.73 5.74 5.75 5.76 5.77 5.77 5.79
CD (Pd”0.05)
Sauce (S) = 0.1 Storage period (P) = 0.21S × P = 0.3
Colour value (a*)
T
1
5.61 5.57 5.62 5.62 5.62 5.62 5.63 5.67 5.67 5.67
T
2
5.71 5.78 5.83 5.83 5.87 5.87 5.89 5.91 5.93 5.95
T
3
17.54 17.61 17.68 17.69 17.71 17.71 17.73 17.75 17.77 17.79
T
4
5.40 5.38 5.36 5.35 5.34 5.34 5.34 5.31 5.31 5.30
T
5
25.79 25.78 25.76 25.76 25.75 25.74 25.73 25.73 25.72 25.70
CD (Pd”0.05)
Sauce (S) = 0.04 Storage period (P) = 0.06S × P = 0.1
Colour value ( b*)
T
1
22.40 22.87 22.96 22.99 23.24 23.26 23.28 23.28 23.30 23.32
T
2
16.61 16.71 16.72 16.73 16.77 16.79 16.81 16.81 16.83 16.85
T
3
26.82 27.12 27.18 27.26 27.72 27.42 27.44 27.89 27.92 27.98
T
4
4.01 4.03 4.04 4.07 4.07 40.07 4.07 4.07 4.07 4.07
T
5
8.81 8.66 8.60 8.56 8.56 8.56 8.56 8.56 8.56 8.56
CD (Pd”0.05)
Sauce (S) = 0.04 Storage period (P) = 0.06S × P = 0.1
Jayashree et al
J. Hortl. Sci.
Vol. 7(2):174-179, 2012
177
titratable acidity increased from 0.49 to 0.57% after 30 days,
and reduced to 0.54% towards the end of the storage period
at 135 days. The increase in acidity may be due to conversion
of some amount of sugar to acids (Babskey and Toribo, 1986).
Increase in titratable acidity was reported in stone apple RTS
(Rayaguru, 2008), hot pepper paste (Bozkurt and Erkmen,
2004) and pistachio nut paste (Gamli and Hayoglu, 2007).
Moisture content
Increase in moisture content of the sauces was
observed during storage. Initially, moisture content of sauces
in treatments T
1
, T
2
, T
3
, T
4
and T
5
corresponded to 65.14,
63.12, 64.11, 62.12 and 64.11%, respectively. Towards the
end of storage period, it corresponded to 65.17, 63.14, 64.12,
62.15 and 64.19%, respectively (Table 4). However, this
change was found to be non-significant.
Carbohydrate and protein content
The amount of carbohydrates in the sauces in
treatments T
1
, T
2
, T
3
, T
4
and T
5
showed non-significant
increase from initial values of 7.63, 7.63, 7.63, 7.64 and
7.64 g/100 ml, to final values of 7.65, 7.64, 7.65 and 7.65
g/100 ml, respectively (Table 5). Protein content of the
sauces in treatments T
1
, T
2
, T
3
, T
4
and T
5
was 9.01, 9.14,
9.24, 9.32 and 9.42 g/100 ml, and increased to 9.02, 9.15,
9.25, 9.33 and 9.47 g/100 ml, respectively. No significant
variation in the amount of protein was observed during
storage.
Reducing and total sugars content
The amount of reducing sugars in all the sauces
followed an increasing trend during storage (Table 6). Initial
Table 4. Variation in titratable acidity and moisture content during storage of ginger-based sauces
Sauce Titratable acidity (%)
Storage period (days)
0 15 30 45 60 75 90 105 120 135
T
1
0.13 0.13 0.13 0.13 0.14 0.13 0.12 0.13 0.13 0.12
T
2
0.25 0.25 0.24 0.25 0.24 0.26 0.26 0.26 0.26 0.26
T
3
0.49 0.54 0.55 0.55 0.53 0.55 0.53 0.52 0.52 0.52
T
4
0.23 0.21 0.24 0.24 0.21 0.23 0.25 0.24 0.22 0.22
T
5
0.49 0.53 0.57 0.50 0.53 0.54 0.54 0.54 0.54 0.54
CD (Pd”0.05)
Sauce (S) = 0.01 Storage period (P) = 0.01S × P = 0.03
Moisture content (%)
T
1
65.14 65.16 66.16 65.16 65.17 65.17 65.17 65.17 65.17 65.17
T
2
63.12 63.13 63.13 63.13 63.13 63.13 63.14 63.14 63.14 63.14
T
3
64.11 64.11 64.11 64.12 64.12 64.12 64.12 64.12 64.12 64.12
T
4
62.12 62.14 62.14 62.14 62.14 62.14 62.15 62.15 62.15 62.15
T
5
64.11 64.18 64.18 64.18 64.19 64.19 64.19 64.19 64.19 64.19
CD (Pd”0.05)
Sauce (S) = 0.01 Storage period (P) = 0.01S × P = 0.03
Table 5. Variation in carbohydrate and protein content during storage of ginger-based sauces
Sauce Carbohydrate content (g /100 ml)*
Storage period (days)
0 15 30 45 60 75 90 105 120 135
T
1
7.63 7.62 7.63 7.63 7.64 7.64 7.65 7.65 7.65 7.65
T
2
7.62 7.62 7.63 7.63 7.63 7.63 7.63 7.64 7.64 7.64
T
3
7.63 7.63 7.63 7.64 7.64 7.64 7.64 7.64 7.64 7.64
T
4
7.64 7.64 7.64 7.65 7.65 7.65 7.65 7.65 7.65 7.65
T
5
7.64 7.64 7.64 7.65 7.65 7.65 7.65 7.65 7.65 7.65
CD (Pd”0.05)
Sauce (S) = 0.02 Storage period (P) = 0.02S × P = 0.04
Protein content (g /100 ml)*
T
1
9.01 9.02 9.02 9.02 9.02 9.02 9.02 9.02 9.02 9.02
T
2
9.14 9.13 9.13 9.14 9.14 9.14 9.15 9.15 9.15 9.15
T
3
9.24 9.24 9.24 9.24 9.25 9.25 9.25 9.25 9.25 9.25
T
4
9.32 9.32 9.33 9.33 9.33 9.33 9.33 9.33 9.33 9.33
T
5
9.42 9.41 9.42 9.43 9.45 9.47 9.47 9.47 9.47 9.47
CD (Pd”0.05)
Sauce (S) = 0.01 Storage period (P) = 0.02S × P = 0.2
*On fresh weight basis of sauce
Storage of ginger-based sauces
J. Hortl. Sci.
Vol. 7(2):174-179, 2012
178
Table 6. Variation in reducing sugar content (g/100 ml) during storage of ginger-based sauces
Sauce Storage period (days)
0 15 30 45 60 75 90 105 120 135
T
1
5.84 6.06 6.48 6.60 7.70 8.41 9.25 9.32 9.35 9.38
T
2
6.97 7.22 7.72 8.33 9.18 9.70 10.69 10.92 10.95 10.98
T
3
6.91 7.27 7.92 8.29 9.21 10.19 10.80 10.96 10.99 11.03
T
4
6.87 6.99 7.40 7.80 8.42 9.23 10.13 10.65 10.68 10.71
T
5
6.15 6.71 7.30 7.92 8.96 9.49 10.22 10.25 10.38 11.03
CD (Pd”0.05)
Sauce (S) = 0.37 Storage period (P) = 0.01S × P = 0.024
*On fresh weight basis of sauce
Table 7. Variation in consistency and flow-behavior during storage of ginger-based sauces
Sauce Consistency Index
Storage period (days)
0 15 30 45 60 75 90 105 120 135 R2 SE
T
1
29.52 29.52 29.52 29.52 29.52 29.52 29.52 29.52 29.52 29.52 0.91 0.04
T
2
35.14 35.14 35.14 35.14 35.14 35.14 35.14 35.14 35.14 35.14 0.92 0.03
T
3
39.82 39.82 39.82 39.82 39.82 39.82 39.82 39.82 39.82 39.82 0.94 0.05
T
4
31.31 31.31 31.31 31.31 31.31 31.31 31.31 31.31 31.31 31.31 0.95 0.07
T
5
34.61 34.61 34.61 34.61 34.61 34.61 34.61 34.61 34.61 34.61 0.96 0.05
Flow-behavior index
T
1
0.57 0.57 0.57 0.57 0.57 0.57 0.57 0.57 0.57 0.57 0.91 0.04
T
2
0.46 0.46 0.46 0.46 0.46 0.46 0.46 0.46 0.46 0.46 0.92 0.03
T
3
1.61 1.61 1.61 1.61 1.61 1.61 1.61 1.61 1.61 1.61 0.94 0.05
T
4
0.61 0.61 0.61 0.61 0.61 0.61 0.61 0.61 0.61 0.61 0.95 0.07
T
5
0.66 0.66 0.66 0.66 0.66 0.66 0.66 0.66 0.66 0.66 0.96 0.05
N = 3; R2: Regression co-efficient, SE: Standard Error
amount of reducing sugars in treatments T
1
, T
2
, T
3
, T
4
and
T
5
corresponded to 5.84, 6.97, 6.91, 6.87 and 6.15 g/100 ml,
and after 135 days of storage, it increased significantly to
9.38, 10.98, 11.03, 10.71 and 11.03 g/100 ml, respectively.
In spite of the increasing trend in reducing sugars, the amount
of total sugars during storage in treatments T
1
, T
2
, T
3
, T
4
and T
5
remained constant at 18.33, 22.41, 20.83, 19.81 and
20.15 g/100 ml, respectively (Table 6). Thus, storage period
did not have significant influence on the amount of total
sugars. The change in sugar content can be explained to be
due to sucrose reduction (reducing sugar reduction) into
stable glucose (Yosuf et al, 1989).
Consistency and flow-behaviour index
Rheological properties evaluated for the sauces using
Brookfield rheometer indicated that the flow of ginger
sauces was non-Newtonian. Therefore, Herschell Bulkley
model was applied and consistency index (K) and flow-
behaviour index (η) were derived. Initially, sauces in
treatments T
1
, T
2
, T
3
, T
4
and T
5
had consistency index of
20.52, 35.14, 39.82, 31.31 and 34.61, and flow-behaviour
index of 0.57, 0.46, 1.61, 0.61 and 0.66, respectively (Table
7). Values for both the properties remained constant even
at storage for 135 days. Ahmed et al (2007) reported that
under steady shear deformation tests, shear stress – shear
strain data could adequately be represented in Herschell
Bulkley model up to a temperature of 30oC.
Total plate count
In the treatments T
1
, T
2
, T
3
, T
4
and T
5,
there was no
indication of bacterial or fungal growth, as the colonies were
too few to count by the total plate count method. Therefore,
the processed sauces were free from contamination both
due to external and internal factors. This was due to retention
of optimum levels of TSS and acidity initially (at the time of
preparation) which prevented deteriorative reactions that
influence the product (Relekar et al, 2011). No bacterial or
fungal growth during storage was reported by Gokoglu
et al (2009) for pomegranate sauce for eight months and by
Ahmed (2004) for storage of ginger paste.
Overall acceptability score
Sensory analysis showed that ginger sauce had the
best flavour and taste, with overall acceptability score of
8.0; the next was ginger-pepper sauce with acceptability
score of 7.1, followed by ginger-nutmeg sauce with a score
of 6.4 (Table 8). Ginger-kokum and ginger-nutmeg-kokum
sauces had a near-similar acceptability score of 5.3.
Jayashree et al
J. Hortl. Sci.
Vol. 7(2):174-179, 2012
179
Table 8. Sensory score (Hedonic scale*) for overall acceptability
of ginger sauces
Sauce Storage period (days)
0 30 60 90 120 135
T
1
8.5 8.5 8.4 8.3 8.1 8.0
T
2
7.5 7.5 7.4 7.4 7.3 7.3
T
3
6.6 6.5 6.5 6.4 6.4 6.2
T
4
6.0 5.5 5.5 5.4 5.3 5.3
T
5
5.5 5.5 5.4 5.4 5.3 5.1
CD (Pd”5%)
Sauce (S) = 0.01 Storage period (P) = 0.01S × P = 0.02
*Hedonic scale score: 1 as dislike extremely; 5 as neither like nor dislike;
9 as like extremely
To summarize the study on storage of five ginger-
based sauces, ginger, ginger-black pepper, ginger-nutmeg,
ginger-kokum and ginger-nutmeg-kokum for a period of
135 days, it was found that there was no significant variation
in physical properties like total soluble solids content during
storage, but colour value varied significantly. Other
parameters like pH, moisture content, protein content, total
carbohydrates and total sugars did not show significant
differences during storage. But, variations in titratable acidity
and content of reducing sugars were significant. Storage
period did not affect total plate count, consistency index
and flow-behaviour index of the sauces, which remained
constant during the entire storage period. Sensory score
based on overall acceptability indicated that acceptability
score was highest for ginger sauce, followed by ginger-black
pepper and ginger-nutmeg sauces.
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(MS Received 03 March 2012, Revised 11 July 2012)
Storage of ginger-based sauces
J. Hortl. Sci.
Vol. 7(2):174-179, 2012