Author(s):

Manisha Kaushal, DevinaVaidya, Anil Gupta and Monika Thakur

Abstract: Ginger is one of the principal spice and important cash crop of India and abroad gaining importance in food, pharmaceutical and chemical industries due to the presence of several bioactive compounds. The characteristic flavour of ginger is due to the presence of polyphenol compounds like gingerol, zingiberone, bisabolene, paradols, shogaols and gingerones which possess therapeutic properties and also stimulates digestion, absorption, relieve constipation and flatulence. Ginger candy is a traditionally ready to eat intermediate moisture food (IMF) product having a great demand in confectionary industry due to the acceptable sensorial characteristics and appreciable nutrients especially phenols. In the conventional method of ginger candy preparation, honey may be an effective replacement for sugar which is generally used as a sweetener. The optimized method for preparation of anthocyanin enriched ginger candy (plum pulp and honey) involves 7.5mm slice thickness, blanching in 1.0 per cent lime juice, osmotic dip in 70 oB immersion solution (plum pulp and honey) for 5 hours and drying in a mechanical dehydrator (55±2 oC). The high concentration of fructose and glucose in honey resulted in increased rate of mass transfer other than being a source of natural antioxidants. Nutritionally anthocyanin enriched ginger candy prepared by dipping in hypertonic solution containing plum pulp and honey possessed appreciable amount of anthocyanin (56.64 mg/100g), ascorbic acid (17.46 mg/100g), total phenols (26.95 mg/100g) and antioxidant activity (97.66 %).

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