01616nam a22001697a 4500 OSt 20250404142851.0 250404b |||||||| |||| 00| 0 eng d NVSU Baniqued, Christine Joy D. A process of making ginger (zingiber officinale, linn) candy and pickles./ Christine Joy D. Baniqued Bayombong: Nueva Vizcaya State University; 2017. x, 45 leaves : photos ; 28 cm. This 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. Includes appendices and bibliographical references ddc U 0 868 868 0 0 ddc 0 0 NVSUBAY NVSUBAY REF 2025-04-04 Donation 0 U (BSHT) B217a 2017 U1004 2025-04-04 14:29:46 2025-04-04 U