Author(s)

Md Sahin Alam¹, M. Kamruzzaman¹, Sultana Anjuman Ara Khanom², Mohammad Robel Hossen Patowary², Md Toufiq Elahi¹, Md Hasanuzzaman³, Dipak Kumar Paul^1*

¹Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh.
²Vegetable Technology Research Section, Institute of Food Science & Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh.
³Department of Environmental Sanitation, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Potukhali, Bangladesh.

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.

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

Alam, M. , Kamruzzaman, M. , Khanom, S. , Patowary, M. , Elahi, M. , Hasanuzzaman, M. and Paul, D. (2018) Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques. Food and Nutrition Sciences, 9, 376-389. doi: 10.4236/fns.2018.94030.