Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques

Md Sahin Alam,Sultana Anjuman Ara Khanom,Md Toufiq Elahi,Mohammad Robel Hossen Patowary,Dipak Kumar Paul,M Kamruzzaman,Md Hasanuzzaman

doi:10.4236/fns.2018.94030

Abstract

The study was carried out to develop and compare Ginger candy from fresh indigenous and China Ginger. Ginger was immersed into the sugar solution with the concentrations of 50%, 60% and 70% sugar solution. Moisture, ash, protein, fat, crude fiber and total sugar content and organoleptic quality and microbial status of the prepared candy were analyzed. Moisture, ash, protein, fat and crude fiber content was found to be lower with increased concentration of sugar solution used, whereas total sugar content was found to be higher. Total bacterial count was increased with increasing the concentration of sugar solution. The best characteristic of Ginger candy was found with 50% sugar solution, with highest nutrient and lowest microbial load than candy prepared with 60% and 70% sugar solution.

Highlights

IntroductionGinger (Zingiber officinale) is the underground stem (rhizomes) of a perennial herb
Ginger (Zingiber officinale) is the underground stem of a perennial herb
As at the initial month freshly prepared candy with 50% sugar solution was shown to contain 8.44% moisture and after 4 months the moisture content was increased to 12.45% and nutrient content was moderately decreased compare to initial month

Summary

Introduction

Ginger (Zingiber officinale) is the underground stem (rhizomes) of a perennial herb. The useful parts of this crop are the rhizomes [1] which are used as spices for its aroma and pungency. The aroma of ginger is pleasant and spicy and its flavor penetrating, slightly biting due to presence of antiseptic or pungent compounds, which make it indispensable in the manufacture of a number of food. Ginger (Zingiber officinale Rose.) is an important commercial spices crop in tropical and subtropical countries including Bangladesh [2] [3]. Ginger requires warm and humid climate for better growth and it is well suited for the cultivation in hilly region. In Chittagong Hill tracts region, it is a leading cash crop because of its greater potentiality of growing due to suitable climatic condition [4]

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