In the city of Morretes - PR, Brazil, there is a demand of the use of the full plant of ginger (rhizome and air part); thus, the knowledge of the chemical composition and sensory evaluation of ginger inflorescences have become important. The objective of this study was to analyze the physicochemical composition and sensory acceptance of the organic ginger inflorescence. Tea, juice, and salad were prepared with the inflorescences of organic ginger and their acceptance was verified with the use of the hedonic scale. The inflorescences of organic ginger (green and mature, respectively), presented 93.23 and 94.54% of moisture, 0.83 and 0.81% of ash, 17.98 and 12.36% of protein, 3.90 and 3.81% of fat, 19.22 and 23.99% of crude fiber, and 58.07 and 59.03% of carbohydrates. The content of protein decreased with maturity and the fiber content increased. For the consumption of inflorescences, it is recommended the use of tea, a product that presented more than 80% of acceptance by the panelists.
tea; juice; salad; chemical composition; full use of ginger; level of acceptance
