입덧 진정효과를 위한 생강함초캔디의 제조조건 최적화

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.