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Development of Spice-Based Candy
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Authors
Kommineni, Hari Kavya
Patil, Neha
Shaik, Parwez
Mohammed, Zubair
Lanka, Harsha
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https://creativecommons.org/licenses/by-nc-nd/4.0/
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University of Wisconsin--Stout
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Abstract
The food industry is embracing innovative trends, leading to research on spice-infused candies. Studies on ginger, cinnamon, and nutmeg explore their culinary versatility and health benefits (Ajayi et al., 2013; Gabr et al., 2019; Mao et al., 2019). Previous research on ginger in sweets emphasizes taste modification and potential health effects (Afzaal et al., 2021; Alam et al., 2018). Incorporating spices into confectionery has proven feasible and beneficial (Dhawan et al., 2023), addressing consumer demand for functional foods and offering innovative taste profiles (Souiy et al., 2023). This research aims to formulate spice-based candies and optimize flavor profiles through sensory analysis.
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UW-Stout Research Day showcases student, faculty, and staff research, creativity, and innovation and its impact on business, industry and the community.
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Office of Research & Sponsored Programs