Quality Characteristics of Ginger Extract Candy with Salicornia herbacea L. for Calming Effect on Morning Sickness

입덧 진정효과를 위한 생강함초캔디의 제조조건 최적화

  • Kim, Dah-sol (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Lee, Heejeong (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Jung, Eun-kyung (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Nami (Dept. of Food & Nutrition, Sookmyung Women's University)
  • 김다솔 (숙명여자대학교 식품영양학전공) ;
  • 이희정 (숙명여자대학교 식품영양학전공) ;
  • 정은경 (숙명여자대학교 식품영양학전공) ;
  • 주나미 (숙명여자대학교 식품영양학전공)
  • Received : 2017.11.13
  • Accepted : 2018.01.02
  • Published : 2018.02.02


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 $5,681.65dyne/cm^3$. 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.


Supported by : Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET)


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