Development and Nutritional Assessment of Ginger Candy Supplemented with Beetroot Pomace Powder

Abstract

Aims: To standardize and develop candy incorporated with ginger and supplemented with beetroot pomace powder and assess the nutrient composition, physiochemical parameters, phytochemical properties, examining of the supplemented hard candies using Scanning Electron Microscope and to analyze the acceptability by conducting sensory analysis. Study Design:  Experimental research design. Place and Duration of Study: The experiment was conducted in the Food Science Analysis Laboratory, Department of Food and Nutrition, School of Home Science, and USIC (University Sophisticated Instrumentation Centre), Babasaheb Bhimrao Ambedkar University, Lucknow, between September 2023 to May 2024. Methodology: The candies were prepared by incorporating varying concentrations of pomace powder such as 5%, 10%, and 15%, with ginger hard candy as the control sample. The nutritional, physiochemical, and phytochemical properties of the selected supplemented hard candy (T2) and control candy (T0) were examined and sensory analysis was also done. Results: The formulation with 10% pomace powder was determined to be the most acceptable overall. The supplemented hard candy (T2) had higher levels of fat, fiber, protein, energy, pH, total soluble solids and titratable acidity than the control candy (T0), which had higher levels of moisture, ash and carbohydrates. The presence of phytochemical properties such as flavonoids, terpenoids, tannins and glycosides were observed in both the candies. Conclusion: The Ginger based hard candy (T0) and Ginger-beetroot supplemented hard candy (T2) have both acceptable sensory and nutritional characteristics but the ginger-beetroot supplemented hard candy was found significantly higher as compared to ginger based hard candy based on both nutritional and sensory attributes.