Development of Ginger Candy

Abstract

Ginger candy infused with jaggery, lemon, honey, black pepper, ghee, and liver cod oil was explored as a unique confectionery product. The candy formulation involved the meticulous blending of fresh ginger, jaggery, lemon extract, honey, ground black pepper, ghee, and liver cod oil. Yeast strains were introduced for fetmentation, and the candies were allowed to mature for optimal flavour development. The physicochemical analysis encompassed parameters such as sugar content, acidity, pH, lipid profile, and antioxidant activity. Sensory evaluation involved a panel of 20 judges utilizing a 9-point hedonic scale. Results revealed that the fermentation process significantly influenced the candy's characteristics. Candies fermented with specific yeast strains exhibited distinct attributes: higher antioxidant activity (14.2 mmol/L) and unique flavour profiles. The candy with liver cod oil contributed to a favourable lipid profile. Notably, the candy with S. cerevisiae fermentation stood out with its well-balanced sweetness, enhanced aroma, and overall high acceptability. This study highlights the potential of combining these ingredients to create ginger candy with not only appealing sensory qualities but also potential health benefits, making it a promising addition to the confectionery market