TY - JOUR
T1 - Effect of Spice Incorporation on Sensory and Physico-chemical Properties of Matcha-Based Hard Candy
AU - Dhawan, Kajal
AU - Rasane, Prasad
AU - Singh, Jyoti
AU - Kaur, Sawinder
AU - Kaur, Damanpreet
AU - Avinashe, Harshal
AU - Mahato, Dipendra Kumar
AU - Kumar, Pradeep
AU - Gunjal, Mahendra
AU - Capanoglu, Esra
AU - Haque, Shafiul
N1 - Publisher Copyright:
© 2023 The Authors. Published by American Chemical Society
PY - 2023/8/15
Y1 - 2023/8/15
N2 - The present study was carried out to formulate and determine the sensory, proximate, phytochemical, and antioxidant properties of matcha hard candies incorporated with spices such as ginger (Zingiber officinale Rosc.), cinnamon (Cinnamomum zeylanicum and Cinnamon cassia), and holy basil (tulsi) (Ocimum sanctum L.). Standardized matcha (Camellia sinensis) hard candy was taken as a control, and spices/herbs were incorporated in different concentrations. The best formulation was GC5 (2% ginger powder) for matcha ginger hard candy, CZ10 (0.9% cinnamon powder) for matcha cinnamon hard candy, and TC7 (3% tulsi powder) for matcha tulsi hard candy. These formulations were selected based on the organoleptic evaluation. Furthermore, these selected hard candies were evaluated for the determination of proximate, phytochemical, and antioxidant profiles which exhibited significant results. This study demonstrates the excellent nutritional and phytochemical potential that spiced matcha hard candy has for use as a nutraceutical food product.
AB - The present study was carried out to formulate and determine the sensory, proximate, phytochemical, and antioxidant properties of matcha hard candies incorporated with spices such as ginger (Zingiber officinale Rosc.), cinnamon (Cinnamomum zeylanicum and Cinnamon cassia), and holy basil (tulsi) (Ocimum sanctum L.). Standardized matcha (Camellia sinensis) hard candy was taken as a control, and spices/herbs were incorporated in different concentrations. The best formulation was GC5 (2% ginger powder) for matcha ginger hard candy, CZ10 (0.9% cinnamon powder) for matcha cinnamon hard candy, and TC7 (3% tulsi powder) for matcha tulsi hard candy. These formulations were selected based on the organoleptic evaluation. Furthermore, these selected hard candies were evaluated for the determination of proximate, phytochemical, and antioxidant profiles which exhibited significant results. This study demonstrates the excellent nutritional and phytochemical potential that spiced matcha hard candy has for use as a nutraceutical food product.
UR - https://www.scopus.com/pages/publications/85167919192
U2 - 10.1021/acsomega.3c02574
DO - 10.1021/acsomega.3c02574
M3 - Artículo
AN - SCOPUS:85167919192
SN - 2470-1343
VL - 8
SP - 29247
EP - 29252
JO - ACS Omega
JF - ACS Omega
IS - 32
ER -