01561nam a22001457a 4500003000400000005001700004008004100021040000900062100003100071245010600102260005500208300003700263500106000300504005501360OSt20250404142851.0250404b        |||||||| |||| 00| 0 eng d  cNVSU  aBaniqued, Christine Joy D.  aA process of making ginger (zingiber officinale, linn) candy and pickles./cChristine Joy D. Baniqued  aBayombong:bNueva Vizcaya State University;c2017.  ax, 45 leaves :bphotos ;c28 cm.  aThis study aimed to develop a process of making ginger candy and pickles. Specifically, it aimed to identify the right maturity of ginger that is best for candy and pickles.
	The sensory evaluation was conducted by a laboratory panel with 9 members using the 9-point Hedonic Scale to determine the appearance, taste, aroma, texture and general acceptability of the products. The products were laid out in completely randomized design. Data gathered were subjected to statistical analysis using the Analysis of Variance.
	Based on the results, it is best to use young ginger (5 months) in making candy and pickles. The sensory quality in terms of taste, appearance, texture and general acceptability of both products were significantly higher than those made from more mature ginger. Mature ginger, therefore, cannot be used as substitute in making ginger candy and pickles because it has no significantly positive effect on the taste, aroma and texture of the product.
	This results imply that the ginger candy as well as pickles have a market potential.
  aIncludes appendices and bibliographical references