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<p><i>Zingiber zerumbet </i>(L.) Smith, a medicinal plant from the Zingiberaceae family, is primarily valued for its essential oil, which is rich in zerumbone, a bioactive compound. The oil extraction process generates a substantial amount of spent residue, comprising 80–85% starch, which remains underutilized due to its inherent bitterness. This study aimed to extract, debitter, and characterize <i>Z. zerumbet</i> starch for potential application in instant soup formulation. The physicochemical properties, including solubility, swelling power, amylose content, structural integrity, pasting behavior, and thermal properties, were analyzed to assess its suitability as a food ingredient. Among various debittering treatments, 0.2% sodium hydroxide effectively reduced bitterness while retaining desirable starch properties. The extracted starch was incorporated into instant soup formulations by partially replacing conventional corn starch at varying ratios. Sensory evaluation by semi-trained panelists identified the optimal formulation as 50% starch (corn: <i>Z. zerumbet</i> at 60:40) blended with 50% spice mix, which exhibited superior acceptability in terms of texture, taste, colour, and overall quality. Proximate analysis confirmed its nutritional adequacy, while microbial assessment ensured food safety standards. This study highlights the potential of <i>Z. zerumbet</i> starch as a sustainable alternative to conventional starch, adding value to agro-industrial byproducts and promoting waste reduction. The findings support its commercial application in instant food products, contributing to the development of functional and eco-friendly food innovations.</p>

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Extraction of starch from bitter ginger (Zingiber zerumbet L. Smith) and its utilization in formulation of instant soup powder

  • 期刊论文

  • 发表日期：

    2026年6月18日

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  • H. N. Shilpa,
  • Uma Maheshwari Srinivasa,
  • B. R. Vinod,
  • N. Sharath Kumar,
  • Madeneni Madhava Naidu

摘要

Zingiber zerumbet (L.) Smith, a medicinal plant from the Zingiberaceae family, is primarily valued for its essential oil, which is rich in zerumbone, a bioactive compound. The oil extraction process generates a substantial amount of spent residue, comprising 80–85% starch, which remains underutilized due to its inherent bitterness. This study aimed to extract, debitter, and characterize Z. zerumbet starch for potential application in instant soup formulation. The physicochemical properties, including solubility, swelling power, amylose content, structural integrity, pasting behavior, and thermal properties, were analyzed to assess its suitability as a food ingredient. Among various debittering treatments, 0.2% sodium hydroxide effectively reduced bitterness while retaining desirable starch properties. The extracted starch was incorporated into instant soup formulations by partially replacing conventional corn starch at varying ratios. Sensory evaluation by semi-trained panelists identified the optimal formulation as 50% starch (corn: Z. zerumbet at 60:40) blended with 50% spice mix, which exhibited superior acceptability in terms of texture, taste, colour, and overall quality. Proximate analysis confirmed its nutritional adequacy, while microbial assessment ensured food safety standards. This study highlights the potential of Z. zerumbet starch as a sustainable alternative to conventional starch, adding value to agro-industrial byproducts and promoting waste reduction. The findings support its commercial application in instant food products, contributing to the development of functional and eco-friendly food innovations.