Noticed your ginger paste has a different texture after a week? Learn what causes it to change and how to store it for better consistency.
1 Answer
Stored ginger paste changes texture due to enzymatic activity and oxidation, leading to breakdown of cell structures and flavor compounds. This results in a less vibrant color, a softer texture, and a milder flavor.
Detailed Explanation:
Fresh ginger contains enzymes that continue to be active even after the ginger is ground into a paste. These enzymes, along with exposure to oxygen, cause several changes over time. Firstly, enzymatic reactions break down the complex carbohydrates and other cell structures within the ginger, leading to a softening of the paste's texture. Secondly, oxidation occurs, affecting the volatile flavor compounds that give ginger its characteristic pungency and aroma. This oxidation also contributes to a change in color, often resulting in a less vibrant, duller appearance. Finally, the breakdown of these compounds can also lead to a slight change in taste, making the ginger paste less potent than when it was freshly made. Refrigeration slows down these processes, but it doesn't eliminate them entirely.
Pro Tip:
To minimize texture and flavor changes, store ginger paste in an airtight container in the freezer. Freezing significantly slows down enzymatic activity and oxidation, preserving the ginger's quality for a longer period. You can freeze it in small portions using an ice cube tray for easy use.