Functional dairy foods from ginger (Zingiber officinale)

Abstract

Knowing that Ginger is a medicinal plant and from its properties it provides many health benefits, was a food product that contains several additional benefits which include gastrointestinal relief, in addition to the features of the yogurt analgesic, antiinflammatory properties and reduction of migraines; this happens thanks to the metabolites present in the as the gingerols, the shogaoles, the zingiberene and sesquiterpene. As training scientific research project, used specific laboratory techniques for the extraction of metabolites and the identification of the functional groups that they contain, in addition to the techniques in the production of yoghurt. Additionally was made a sensorial test to identify the optimal concentration accepted by consumer. The above it can be concluded that this foodstuff prepared, as well as being nice to the consumer, has advantages for health care.