PRODUCT DEVELOPMENT OF
GINGER CANDY
PRESENTED BY RIDA NAZEER
SOLANGI 1867-2021
Under the guidance of MIS
MALIHA JAMIL
Department of food science
& technology
3rd year 6th semester
ABSTRACT:
In the experiment, preserves and sweets were developed from fresh ginger and their shelf life was
studied. The preserve was made with 60%, 65% and 70% sugar content. The candies were made with
65%, 70% and 75% sugar content. Among them, the best preserved candy was determined based on
overall acceptability. The study found that canned goods and candies differed in colour, taste,
texture and overall acceptability. Preservative (GP70) 70% sugar and caramel (GC75) 75% sugar are
the best among other similar products in terms of content. The higher sugar content and slower
processing allows for better acceptance of tinted foods and sweets. Among the various changes, the
moisture content stood out in the preparation of preserves and caramels. The moisture content was
42.0% for the preserves and 37% for the candies, which was almost half of the original content of
the fresh ginger. The shelf life of the candy (90 days) was longer than the shelf life of the jar (60
days).
Zingiberaceae is a perennial herb with thick tuberous rhizomes. Its roots are used as a spice in
cooking all over the world. The root contains a number of proteolytic enzymes known as Zingibain.
Ginger contains up to 3% essential oil, which contributes to the aroma of the spice. The pungent
taste of ginger is due to gingerol, zingerone and shogool. Gingerol increases gastrointestinal motility
and has analgesic, sedative and antibacterial effects. Today, ginger has great importance in ginger
consumption due to its medicinal properties. Ginger stimulates salivation. It promotes the release of
bile. It is used as a stimulant and carminative as well as for dyspepsia and colic. Ginger can also
reduce joint pain caused by arthritis, may have blood-thinning and cholesterol-lowering properties,
and may be useful in the treatment of heart and lung disease. Ginger is effective in the treatment of
seasickness, morning sickness, and chemotherapy-induced nausea. It is also effective in the
treatment of inflammation, rheumatism, colds, heat cramps and diabetes. Ginger is also used to
mask the taste of medicines.
The consumer was attracted by the nutritious and healthy product, because 13.79% of consumer
behavior is influenced by the health factor. The market for nutritional products is expected to
increase due to the trend of lifestyle diseases. Although ginger products are processed at home or at
the cottage, using ginger on a commercial scale is very intimidating. Processing ginger into various
value-added products such as preserves, jerky, etc. can increase the use of this valuable food. In
addition, ginger should continue to be imported into various foods for commercial use due to the
least trade interference. And this product also has a large health and nutrition market. This work was
done with the following objectives: (1) Development of a ingeristic preserve and candies (2) To
evaluate the keeping of the preserve and candies.