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

doi:10.1021/acsomega.3c02574

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

Department of Food Engineering

Research output: Contribution to journal › Article › peer-review

2 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	29247-29252
Number of pages	6
Journal	ACS Omega
Volume	8
Issue number	32
DOIs	https://doi.org/10.1021/acsomega.3c02574
Publication status	Published - 15 Aug 2023

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

Funding

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

Funders	Funder number
Lovely Professional University

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10.1021/acsomega.3c02574

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title = "Effect of Spice Incorporation on Sensory and Physico-chemical Properties of Matcha-Based Hard Candy",

abstract = "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.",

author = "Kajal Dhawan and Prasad Rasane and Jyoti Singh and Sawinder Kaur and Damanpreet Kaur and Harshal Avinashe and Mahato, {Dipendra Kumar} and Pradeep Kumar and Mahendra Gunjal and Esra Capanoglu and Shafiul Haque",

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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

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.

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JO - ACS Omega

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

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