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Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
Vegetable Technology Research Section, Institute of Food Science & Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh
Vegetable Technology Research Section, Institute of Food Science & Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
Department of Environmental Sanitation, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Potukhali, Bangladesh
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
- 1 Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
- 2 Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
- 3 Vegetable Technology Research Section, Institute of Food Science & Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh
- 4 Vegetable Technology Research Section, Institute of Food Science & Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh
- 5 Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
- 6 Department of Environmental Sanitation, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Potukhali, Bangladesh
- 7 Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
Food and Nutrition Sciences·Volume 09 (2018)·Pages 376–389·Published 17 April 2018·DOI10.4236/fns.2018.94030
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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.
KeywordsGinger CandySugar SolutionNutritional CompositionOrganoleptic QualitySensory ScoreMicrobial Load
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