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Development of Spice-Based Candy

dc.contributor.advisorSharma, Chetan
dc.contributor.authorKommineni, Hari Kavya
dc.contributor.authorPatil, Neha
dc.contributor.authorShaik, Parwez
dc.contributor.authorMohammed, Zubair
dc.contributor.authorLanka, Harsha
dc.date.accessioned2024-05-23T16:32:58Z
dc.date.available2024-05-23T16:32:58Z
dc.date.issued2024
dc.descriptionUW-Stout Research Day showcases student, faculty, and staff research, creativity, and innovation and its impact on business, industry and the community.en_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipOffice of Research & Sponsored Programsen_US
dc.identifier.urihttp://digital.library.wisc.edu/1793/85386
dc.language.isoen_USen_US
dc.publisherUniversity of Wisconsin--Stouten_US
dc.rights.licensehttps://creativecommons.org/licenses/by-nc-nd/4.0/en_US
dc.titleDevelopment of Spice-Based Candyen_US
dc.typePresentationen_US

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