Exploring the effect of ginger supplementation on candy attributes

Abstract

The presence of different bioactive components and phytochemicals in fruits and vegetables has increased their health purposes. Ginger is the source of various bioactive components. The present study was designed to elucidate the effect of ginger paste on the different characteristics of the candy. Purposely, ginger candies were prepared by adding different concentrations of ginger paste. Different concentrations of 45%, 65%, and 75% of the sugar were used and stored for the 0th, 30th, 60th, 90th, and 120th days of storage. Nutritional, microbial, and sensory attributes of the ginger candies were assessed. The results of the present scientific intervention highly recommended that the C3 (ginger candy with 55% sugar concentration) showed maximum nutritional contents and the lowest microbial load. Yeast and mold count were not observed in any of the samples. C2 and C3 showed the highest sensorial score while C3 was declared best candy by the panelist. Practical application Ginger paste has a significant role in improving the nutritional attributes of ginger candy. The development of ginger-based candies are a way forward for the functional food industry. Ginger paste improved the shelf life of candy.