Effect of Sucrose Content (0brix) and Different Flavors on Physical, Mechanical and Sensorial Properties of Ginger Candy

Abstract

The objectives of this study were to develop value-added low sugar ginger candy based on physical, mechanical and sensorial properties of ginger candy, to improve sensorial properties using different flavors and to investigate the effectiveness of low-density polyethylene (LDPE) and polypropylene (PP) bags to maintain the moisture content of ginger candy during storage. Ginger (Zingiber officinale) is potential against many diseases and infections. Gingers can be converted to ready-to-eat products to increase their utilization and economic value using suitable processing techniques. Due to sharp spicy flavor, pungent aroma and short shelf-life there are few ready-to-eat ginger products available in the market. In this study, ginger candy was developed by dipping ginger slices (cubes) in 65°Brix, 70°Brix and 75°Brix sucrose solutions for osmotic drying followed by hot air drying at 60℃ for 16 hours. The physical properties (moisture content, density and color), mechanical properties (hardness, gumminess, cohesiveness, springiness and chewiness) and sensory properties (appearance, texture. sweetness and overall acceptability) of three different (°Brix) ginger candies were determined to develop the desired ginger candy. The physical, mechanical and sensory properties of 65°Brix, 70°Brix and 75°Brix ginger candy revealed that 70°Brix ginger candy sample was optimum sugar content and was most desired ginger candy. The vanilla and cinnamon flavored candies were developed using the optimum sugar content (70°Brix) and the sensory analysis of the flavored ginger candy was performed to compare the flavor preference. The flavor sensory results indicated that the vanilla flavored ginger candy was more acceptable than the cinnamon flavored ginger candy. All ginger candy samples packed in LDPE and PP achieved equilibrium moisture content at the same time. But the moisture content of ginger candy in LDPE was lower than the moisture content of ginger candy in PP during storage. This result indicated that the shelf-life of ginger candy can be longer in LDPE compared to PP. The findings of this study will be beneficial for the commercial development of low sugar flavored ginger candy.