Short Communication: Preliminary Study On The Production Of Ginger-Fruit Candies

Abstract

Pineapple, paw-paw and orange were blended with 10% ginger respectively to form samples B1, B2 and B3, while samples C1, C2 and C3 were pineapple, paw-paw and orange blended with 20% ginger respectively. Samples D1, D2 and D3 were formed by blending pineapple, paw-paw and orange with 50% ginger respectively. Each sample was cooked in sugar to produce candy
and A (Hall ginger candy bought in the market) used as control to evaluate the acceptability of the ginger-fruit candies using a 7-point hedonic scale and 10-man panel of judges. The result showed a high over all acceptability of samples D2, B1, A and C1. This sh wed that pineapple and paw-paw can form base fruit for the production of ginger-fruit candies.