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Osmotic dehydrated ginger candy

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Author: 
Sinthiya, R. and K. Poornima
Abstract: 

The aim of this paper is to make osmotic dehydrated ginger candy. Palm sugar syrup is used as an osmotic agent. Ginger is pretreated and osmosis is done with palm sugar syrup. The water is drained after osmosis process. The product left after draining is dried, packed and stored. The acceptability of the product is evaluated using 5 Point hedonic scale.

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