The effect of various sweeteners on the physical, chemical, and organoleptic characteristics of ginger leaf extract syrup

Abstract

The ginger leaf is an underutilized component of the ginger plant that contains antioxidant chemicals in the form of terpenoids, phenols, and flavonoids, making it effective as a free radical inhibitor. To improve the advantages of ginger leaves, it may be utilized as a food supplement product in the form of syrup as an alternative in product development. The purpose of this study was to determine the effect of sweeteners on the physical properties (viscosity), chemical properties (pH, total phenol, and antioxidant activity), and organoleptic properties of ginger leaf extract syrup (SEDJ), as well as the optimal type of sweetener to generate the most favoured syrup. With five repeats, this study employed a range of sweeteners, including T1 (sorbitol), T2 (sucrose), T3 (HFS), and T4 (honey). The results revealed that sweetener usage in SEDJ had a significant influence (p<0.05) on the pH, viscosity, and organoleptic properties of ginger leaf extract. Based on the highest level of panellist preference, SEDJ with honey sweetener is the best treatment that is nutritious as an antioxidant.