The food industry can employ novel processing technologies to preserve nutrition and prevent degradation of the phyto-chemicals during processing or for value addition of food products. The pharmaceutical industry can develop various health-promoting herbal formulations with medicinal properties. Although some research work has been conducted to uncover the pharmacological effects of root vegetables, their unlimited potential has yet to be fully exploited. There are wide varieties of bioactive phyto-chemicals present in them that may contribute to their medicinal and nutraceutical properties. They are high in fiber but low in fat and cholesterol. The root vegetables are consumed either wholly or partially and raw or after processing. Most of these root vegetables are the cultivated ones, but few are still underexploited. Root, bulb, or tuber vegetables, which are borne underground, are reported to be dense in essential nutrients and come with several health benefits. The findings of the current investigation demonstrated that ginger leaves have a higher antioxidant potential as compared to the ginger rhizome and control patties, and they should be incorporated into food products. For hedonic response, all the parameters changed significantly during the storage interval however, flavour, taste and overall acceptability changed momentously with treatments. For total phenolic content (TPC), maximum phenolic contents were observed as 84.80 ± 3.31 mg GAE 100 g–1 in treatment T2 followed by 75.68 ± 2.95 mg GAE 100 g–1 in T1 and 61.70 ± 2.41 mg GAE 100 g–1 in T0. For texture, the highest value was observed for patties with ginger rhizome powder (0.067 ± 0.0032 N) followed by patties with ginger leaf powder (0.060 ± 0.0029 N) and then control patties (0.057 ± 0.0026 N). The results depicted that L* and b* values changed significantly during the storage interval however, b* value was also affected by treatments whilst L* and a* values did not impart any momentous effect. After that, patties were assessed for colour tonality, texture, total phenolic content and hedonic response such as colour, taste, flavour, texture and overall acceptability. For this purpose, both rhizome and leaves were dried and used for the preparation of patties. The present investigation was an attempt to compare the phytoceutic potential of ginger rhizome and ginger leaves of the Suravi variety.
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