To study the effect of storage on chemical and sensory characteristics of ginger candy

Abstract

The present entire investigation was carried out to study effect of storage period on chemical and sensory characteristics of ginger candy over different storage period like 0, 30, 60 and 90 days. The ginger was soaked with different seven treatments. Among the seven different treatments the blanched ginger candy was having good chemical and sensory characteristics. The ginger candy was prepared by using two different methods like cold and vacuum syruping methods. During the 0 to 90 days storage of ginger candy with two different methods it was observed that, there was decrease in moisture content, acidity, crude fiber, calcium, magnesium and phosphorus whereas, increase in T.S.S and total sugar. The acidity, moisture, crude fiber content was decreased from 11.29 to 7.00 percent, 1.98 to 1.05 percent, 1.89 to 0.95 per cent, 12.95 to 8.63 mg/100g, 25.92 to 29.06 mg/100g and 21.82 to 23.58 mg/100g. During 0 to 90 days storage period whereas, total soluble solids and total sugars were increased from 61.13 to 65.66 per cent and 68.27 to 72.04 0Brix over 0 to 90 days storage period. It was also found that the blanched sample of ginger with vacuum syruping was having highest sensory score over the cold syruping.