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. 2023 Jul 31;8(32):29247-29252.
doi: 10.1021/acsomega.3c02574. eCollection 2023 Aug 15.

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

Kajal Dhawan  1 , Prasad Rasane  1 , Jyoti Singh  1 , Sawinder Kaur  1 , Damanpreet Kaur  1 , Harshal Avinashe  1 , Dipendra Kumar Mahato  2 , Pradeep Kumar  3 , Mahendra Gunjal  1 , Esra Capanoglu  4 , Shafiul Haque  5   6   7
Affiliations

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

Kajal Dhawan et al. ACS Omega. .

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.

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Conflict of interest statement

The authors declare no competing financial interest.

Figures

Figure 1
Figure 1
Visual appearance of hard candies.
See this image and copyright information in PMC

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