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Book synopsis

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.

Book details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Ginger Beer
• Subtitle: Chemical, Microbiological, and Sensory characteristics of Ginger Beer Produced by Natural and Controlled Fermentation
• Author: Mark Dookeran
• Language: English
• Binding: Paperback
• Number of pages: 124
• EAN: 9783639248135
• ISBN: 3639248139
• ID: 06832377
• Publisher: VDM Verlag
• Weight: 191 g
• Dimensions: 229 × 152 × 7 mm
• Date of publishing: 02. June 2010

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