Quality Characteristics of Ginger Extract Candy with Salicornia herbacea L. for Calming Effect on Morning Sickness
Journal of the Korean Dietetic Association
;
: 19-30, 2018.
Artigo
em Coreano
| WPRIM
| ID: wpr-766361
ABSTRACT
The primary objective of this study was to develop an optimal composite recipe for ginger extract candy with Salicornia herbacea L., for consumption during the first trimester of pregnancy. The secondary objective was to examine quality characteristics of the candy. The physical and mechanical properties and sensory properties for pregnant women in were measured, and these values were applied to mathematical models. Time of stirring water solution, saltiness, pH, and redness of the candy increased as concentrations of ginger juice did, but variations in pH were not significant. The hardness values of the candy ranged from 3,063.90 to 5,681.65 dyne/cm³. The average values of sweetness and time stirring the water solution were 5.36% and 14.1 minutes, respectively. However, hardness and sweetness stirring water solution were not significant. The range of sensory values of color (P < 0.01), flavor (P < 0.05), sweetness, saltiness, spiciness, and overall quality (P < 0.05) ranged from were 3.73~5.32, 4.05~5.05, 3.67~5.14, 3.59~5.09, 3.55~5.15, and 3.32~5.45, respectively. Results suggest that ginger extract candy with Salicornia herbacea L. should be comprised of 7.37 g of ginger juice and 1.77 g of salt. Consequently, it could be a functional candy for pregnant women.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Assunto principal:
Primeiro Trimestre da Gravidez
/
Doces
/
Água
/
Chenopodiaceae
/
Zingiber officinale
/
Gestantes
/
Êmese Gravídica
/
Dureza
/
Concentração de Íons de Hidrogênio
/
Modelos Teóricos
Tipo de estudo:
Estudo prognóstico
Limite:
Feminino
/
Humanos
/
Gravidez
Idioma:
Coreano
Revista:
Journal of the Korean Dietetic Association
Ano de publicação:
2018
Tipo de documento:
Artigo
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