Effect of Spice Incorporation on Sensory and Physico-chemical Properties of Matcha-Based Hard Candy

Kajal Dhawan, Prasad Rasane*, Jyoti Singh, Sawinder Kaur, Damanpreet Kaur, Harshal Avinashe, Dipendra Kumar Mahato, Pradeep Kumar*, Mahendra Gunjal, Esra Capanoglu, Shafiul Haque

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review


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.

Original languageEnglish
Pages (from-to)29247-29252
Number of pages6
JournalACS Omega
Issue number32
Publication statusPublished - 15 Aug 2023

Bibliographical note

Publisher Copyright:
© 2023 The Authors. Published by American Chemical Society


The authors acknowledge the Lovely Professional University, Punjab (India) for providing the infrastructure for carrying out this research study.

FundersFunder number
Lovely Professional University


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