Effect of Spice Incorporation on Sensory and Physico-chemical Properties of Matcha-Based Hard Candy

The present studywas carried out to formulate and determine thesensory, proximate, phytochemical, and antioxidant properties of matchahard candies incorporated with spices such as ginger (Zingiber officinale Rosc.), cinnamon (Cinnamomum zeylanicum and Cinnamoncassia), and holy basil (tulsi) (Ocimumsanctum L.). Standardized matcha (Camelliasinensis) hard candy was taken as a control, and spices/herbswere incorporated in different concentrations. The best formulationwas GC5 (2% ginger powder) for matcha ginger hard candy, CZ10 (0.9%cinnamon powder) for matcha cinnamon hard candy, and TC7 (3% tulsipowder) for matcha tulsi hard candy. These formulations were selectedbased on the organoleptic evaluation. Furthermore, these selectedhard candies were evaluated for the determination of proximate, phytochemical,and antioxidant profiles which exhibited significant results. Thisstudy demonstrates the excellent nutritional and phytochemical potentialthat spiced matcha hard candy has for use as a nutraceutical foodproduct.

Automated summary

The aim of this study was to formulate and determine the sensory, proximate, phytochemical, and antioxidant properties of matcha hard candies incorporated with spices such as ginger, cinnamon, and holy basil. Different concentrations of spices/herbs were incorporated into standardized matcha hard candy. The best formulations for matcha ginger hard candy, matcha cinnamon hard candy, and matcha tulsi hard candy were selected based on organoleptic evaluation and showed significant proximate, phytochemical, and antioxidant profiles. This study demonstrates the excellent nutritional and phytochemical potential of spiced matcha hard candy as a nutraceutical food product.