Vol. 10, Issue 2 (2021)

Author(s):
Suman, Manisha Kaushal, Anil Gupta, Devina Vaidya and Ranjan Kaushik

Abstract:
Ginger is a spice and medicinal plant gaining attention in the pharmaceutical, food and chemical industries as being an excellent source of several bioactive phenolics. In this study, the ginger supplemented jelly candies were prepared by supplementing different concentrations of ginger powder, oleoresin and juice to it. The standardized formulation of jelly candies containing 3 percent ginger powder, 0.1 percent ginger oleoresin and 25 percent ginger juice were found better than the control recipes based on sensory evaluation. Nutritionally, the ginger supplemented jelly candies contained total phenols in the range of 6.98 to 10.32±0.13 mg/100g, antioxidant activity 37.31 to 43.12±0.17 per cent with maximum antioxidant activity (43.12±0.17 percent) in juice supplemented jelly candies. This clearly emphasizes the importance of ginger supplementation in confectionery products thereby enhancing the functional properties of the products. The energy value in control sample was 322.62±0.27 kcal/g followed by 326.80±0.32 kcal/g in oleoresin, 332.45±0.35 kcal/g in powder and 336.83±0.24 kcal/g in juice supplemented jelly candies. No apparent growth of mould, yeast and bacteria was detected in ginger supplemented jelly candies, which showed that the products were safe for consumption. Thus, the commercial adoption of this technology seems to be a profitable venture for utilization of ginger thereby minimizing the postharvest losses and providing new products for the market.