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has been cited by the following article:

• TITLE: Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques

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

  KEYWORDS: Ginger Candy, Sugar Solution, Nutritional Composition, Organoleptic Quality, Sensory Score, Microbial Load

  JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.4, April 30, 2018

  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.