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Development and Quality Evaluation of Functional Hard Candy
Enriched with Cymbopogon Citratus (Lemon Grass) Extract
S. Jemmy Evangeline
1
, Yallaturu Beulah
2
, Manda Mounika
3
, Lethakula Sruthi
4
Department of Food Technology and Management, Loyola Academy, Degree & PG College,
Secunderabad, Telangana.
DOI:
https://doi.org/10.51583/IJLTEMAS.2026.150600248
Received: 12 July 2026; Accepted: 17 July 2026; Published: 01 August 2026
ABSTRACT
The growing demand for functional confectionery products has encouraged the incorporation of natural plant-
based ingredients with health-promoting properties into conventional sugar-based foods. The present study
aimed to develop and evaluate a functional hard candy enriched with Cymbopogon citratus (lemongrass) extract.
Fresh lemongrass leaves were processed using thermal and non-thermal extraction methods, and the extracts
were incorporated into a standard hard candy formulation containing sucrose, liquid glucose, citric acid, and
water. The developed candies were evaluated for their physicochemical characteristics, including moisture, total
sugars, reducing sugars, ash, and titratable acidity, using standard AOAC methods. Sensory quality was assessed
by twenty semi-trained panellists using a nine-point hedonic scale.
The developed lemongrass candy exhibited desirable physicochemical properties, with moisture (2.05%), total
sugars (93.2%), reducing sugars (23.8%), ash (0.28%), and titratable acidity (0.52%), all of which were within
the acceptable range for hard-boiled confectionery. Sensory evaluation revealed that both formulations were well
accepted. The candy prepared using thermally extracted lemongrass showed higher scores for appearance,
texture, and overall acceptability, whereas the non-thermally extracted formulation received higher scores for
colour, aroma, and taste, indicating better retention of natural volatile compounds. These findings demonstrate
that the extraction method significantly influences the sensory characteristics of lemongrass candy while
maintaining desirable physicochemical quality.
The study concludes that Cymbopogon citratus can be successfully incorporated into hard candy to produce a
functional confectionery with good storage stability, favourable sensory properties, and potential health benefits.
The developed product offers a promising value-added herbal confectionery with potential for commercial
application.
Keywords: Cymbopogon citratus; Functional hard candy; Lemongrass extract; Herbal confectionery;
Physicochemical properties; Sensory evaluation; Hard-boiled confectionery; Functional foods; Consumer
acceptability; Value-added product.
INTRODUCTION
Lemongrass (Cymbopogon citratus) is a perennial aromatic herb belonging to the family Poaceae. Native to
tropical Asia, it is now widely cultivated in tropical and subtropical regions because of its characteristic lemon-
like aroma and diverse medicinal properties (Avoseh et al., 2015). The distinctive citrus fragrance of lemongrass
is primarily attributed to citral, the major constituent of its essential oil. Besides its use in herbal teas, beverages,
confectionery, and culinary preparations, lemongrass has been extensively utilized in traditional medicine for its
therapeutic potential (Shah et al., 2011).
Lemongrass contains a wide range of bioactive compounds, including essential oils, flavonoids, phenolic
compounds, tannins, and terpenoids, which contribute to its antioxidant, antimicrobial, anti-inflammatory, and
antifungal activities (Avoseh et al., 2015; Shah et al., 2011). These phytochemicals have been associated with
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several health-promoting effects, such as protection against oxidative stress and support for digestive health,
making lemongrass a promising functional ingredient in food and pharmaceutical applications (Shah et al.,
2011).
The physicochemical properties of lemongrass are largely determined by its essential oil composition. Citral,
comprising geranial and neral, is the predominant constituent, followed by myrcene and limonene (Avoseh et
al., 2015; Pereira et al., 2022). In addition to its phytochemical richness, lemongrass contains dietary fibre,
carbohydrates, small amounts of protein and fat, vitamins (A, C, and B-complex), and essential minerals such
as potassium, calcium, magnesium, iron, and phosphorus (Pereira et al., 2022). These nutritional and
phytochemical characteristics make lemongrass an excellent natural ingredient for the development of value-
added functional foods and confectionery products.
Hard candy is one of the most widely consumed sugar confectionery products because of its pleasant sweetness,
attractive appearance, long shelf life, and availability in a wide range of flavours, colours, and shapes (Hartel et
al., 2018). It is produced by heating a mixture of sucrose and glucose (corn) syrup to approximately 150–160°C,
resulting in a glassy, amorphous structure upon cooling. The high sugar concentration and low moisture content
reduce water activity, thereby inhibiting microbial growth and extending the shelf life of the product (Ergun et
al., 2010; Hartel et al., 2018).
Sugar confectionery encompasses a variety of products, including hard candies, soft candies, caramels, toffees,
marshmallows, taffy, and lollipops. Among these, hard candy is particularly popular due to its desirable texture,
storage stability, and ability to incorporate a wide range of flavouring agents, colourants, and functional
ingredients (Hartel et al., 2018). In recent years, increasing consumer awareness regarding health and nutrition
has driven the demand for confectionery products enriched with natural bioactive ingredients. Consequently,
herbs, fruit extracts, spices, and other plant-derived compounds are increasingly being incorporated into
confectionery formulations to improve their sensory attributes while enhancing their nutritional and functional
value.
Lemongrass, owing to its pleasant citrus flavour, bioactive phytochemicals, and recognised health-promoting
properties, represents a promising ingredient for the development of functional confectionery products.
However, studies investigating its incorporation into hard candy formulations remain limited. Therefore, the
present study was undertaken to develop a functional hard candy enriched with Cymbopogon citratus extract
and to evaluate its quality characteristics and potential as a value-added herbal confectionery product.
Kingdom
Plantae
Order
Poales
Family
Poaceae
Subfamily
Panicoideae
Genus
Cymbopogon (also known as Lemongrass)
Table No:1.1 Botanical Classification of Lemon grass
S.no
Nutritional Component
Quantity
1
Carbohydrate
55.0%
2
Crude fat
5.10%
3
Crude fiber
4.56%
4
Energy
360 g/100 g
Table No: 1.2 Nutritional Content of Lemon grass
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REVIEW OF LITERATURE
Species of Cymbopogon
The genus Cymbopogon (family Poaceae) comprises approximately 140–180 species of aromatic grasses
distributed throughout tropical and subtropical regions of Asia, Africa, and Australia (Avoseh et al., 2015). These
species are economically important because of their high essential oil content, which is extensively utilized in
the food, pharmaceutical, cosmetic, perfumery, and aromatherapy industries. Although several Cymbopogon
species possess medicinal and industrial significance, Cymbopogon citratus is the most widely cultivated and
investigated owing to its pleasant citrus aroma, high citral content, and broad spectrum of biological activities
(Shah et al., 2011).
The biological properties of Cymbopogon species are largely attributed to their essential oils, which contain
varying concentrations of citral, citronellal, citronellol, geraniol, limonene, myrcene, and other terpenoid
compounds. Variations in phytochemical composition among species influence their aroma, therapeutic
properties, and industrial applications (Avoseh et al., 2015; Pereira et al., 2022).
Major Species of Cymbopogon and Their Characteristics
Species
Major Phytochemicals
Major Applications
Cymbopogon
citratus
Citral (geranial and neral),
myrcene, limonene,
flavonoids
Widely used in herbal teas, beverages,
confectionery, essential oils, and traditional
medicine. Exhibits antioxidant, antimicrobial,
anti-inflammatory, and digestive health-
promoting properties (Shah et al., 2011; Avoseh
et al., 2015).
Cymbopogon
flexuosus
Citral, geraniol, limonene
Commercial source of essential oil for
flavouring agents, pharmaceuticals, cosmetics,
and aromatherapy. Reported to possess
antimicrobial, antioxidant, antifungal, and anti-
inflammatory activities (Avoseh et al., 2015).
Cymbopogon
nardus
Citronellal, citronellol,
geraniol
Extensively used in perfumes, soaps, insect
repellents, and aromatherapy products. Also
exhibits antimicrobial and anti-inflammatory
properties (Avoseh et al., 2015).
Cymbopogon
martinii
Geraniol, geranyl acetate
Used in perfumery, cosmetics, pharmaceuticals,
and skin-care products because of its
antimicrobial and antioxidant properties
(Avoseh et al., 2015).
Cymbopogon
pendulus
Elemicin, citral
Used in traditional medicine and
pharmaceutical preparations owing to its
antiseptic and antifungal activities (Avoseh et
al., 2015).
Cymbopogon
ambiguus
Citral, phenolic
compounds, flavonoids
Traditionally used for relief of headaches,
muscle discomfort, and respiratory ailments.
Reported to possess antioxidant and anti-
inflammatory properties (Avoseh et al., 2015).
Table No: 2.1 Major species of Cymbopogon and their characteristics
Among these species, Cymbopogon citratus is considered the most suitable for food applications because of its
desirable flavour profile, Generally Recognized as Safe (GRAS) status in many food applications, and abundance
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of bioactive compounds that enhance both sensory quality and functional value (Shah et al., 2011; Pereira et al.,
2022).
Health benefits of Cymbopogon citratus
The growing consumer preference for naturally functional foods has increased interest in Cymbopogon citratus
as a health-promoting ingredient. Lemongrass contains numerous bioactive constituents, including citral,
flavonoids, phenolic acids, tannins, alkaloids, saponins, and terpenoids, which collectively contribute to its
pharmacological properties (Shah et al., 2011; Ekpenyong et al., 2015). Scientific investigations have
demonstrated that these phytochemicals exhibit antioxidant, antimicrobial, anti-inflammatory, antifungal, and
immunomodulatory activities, supporting the use of lemongrass in functional food development (Boukhatem et
al., 2014).
Health Benefit
Bioactive Compounds
Scientific Evidence
Antioxidant activity
Phenolic compounds, flavonoids,
citral
Scavenges reactive oxygen species, reduces oxidative
stress, and protects cellular components from oxidative
damage (Shah et al., 2011; Ekpenyong et al., 2015).
Antimicrobial activity
Citral, limonene, essential oils
Inhibits the growth of several foodborne bacteria and
fungi, making lemongrass a promising natural
preservative for food systems (Boukhatem et al.,
2014).
Anti-inflammatory
activity
Citral, flavonoids, terpenoids
Reduces inflammatory mediators and may contribute
to alleviating inflammation-associated disorders (Shah
et al., 2011).
Digestive health
Essential oils, terpenoids
Traditionally used to improve digestion, reduce
bloating, relieve flatulence, and promote
gastrointestinal comfort (Ekpenyong et al., 2015).
Cardiovascular support
Potassium, antioxidants
May contribute to healthy blood pressure regulation
and improved cardiovascular function by reducing
oxidative stress (Pereira et al., 2022).
Blood glucose
regulation
Polyphenols, flavonoids
Experimental studies suggest improved glucose
metabolism and enhanced insulin sensitivity; however,
further clinical evidence is required (Ekpenyong et al.,
2015).
Immune support
Phenolics, flavonoids, vitamin C
Enhances antioxidant defence mechanisms and may
strengthen the body’s natural immune response
(Boukhatem et al., 2014).
Stress relief
Citral and volatile essential oils
Aromatherapy studies indicate calming effects that
may help reduce stress and mental fatigue (Ekpenyong
et al., 2015).
Skin health
Essential oils, flavonoids
Antimicrobial and antioxidant properties support
healthy skin and may reduce microbial contamination
(Boukhatem et al., 2014).
Functional food
ingredient
Citral, phenolics, flavonoids
Pleasant citrus flavour combined with bioactive
compounds makes lemongrass an excellent ingredient
for functional beverages, bakery products,
confectionery, and nutraceutical formulations (Avoseh
et al., 2015; Pereira et al., 2022).
Table No: 2.2 Major Species of Cymbopogon and Their Characteristics
The increasing demand for clean-label and health-oriented foods has encouraged the incorporation of lemongrass
into various food products, including herbal teas, beverages, bakery products, dairy products, confectionery, and
functional snacks. In confectionery applications, lemongrass not only imparts a refreshing citrus flavour and
aroma but also enriches products with natural phytochemicals that may enhance antioxidant capacity and
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consumer acceptability. Consequently, Cymbopogon citratus has emerged as a promising natural ingredient for
the development of innovative value-added confectionery products, including functional hard candy.
Applications of Lemon grass in food industries:
Application
Area
Food
Product/Industry
Role of
Lemongrass
Benefits/Industrial
Significance
Key References
Natural
flavouring
agent
Herbal teas,
beverages, soups,
sauces,
confectionery,
bakery products,
dairy products
Provides a
characteristic citrus
aroma and
refreshing flavour
due to citral
Enhances sensory quality,
improves consumer
acceptability, and replaces
synthetic flavouring agents
Shah et al. (2011);
Avoseh et al. (2015)
Natural food
preservative
Meat products, fish
products, dairy
products,
beverages, bakery
products
Essential oils
exhibit
antimicrobial
activity against
foodborne
pathogens and
spoilage
microorganisms
Extends shelf life,
improves food safety, and
reduces dependence on
synthetic preservatives
Boukhatem et
al. (2014); Avoseh et
al. (2015)
Natural
antioxidant
Edible oils, meat
products, bakery
products, beverages
Phenolic
compounds and
flavonoids inhibit
lipid oxidation and
scavenge free
radicals
Maintains product quality,
delays oxidative
deterioration, and
preserves nutritional value
Ekpenyong et
al. (2015); Shah et
al. (2011)
Functional
food
ingredient
Functional foods,
nutraceuticals,
fortified foods
Rich source of
bioactive
compounds
including citral,
flavonoids, and
phenolics
Enhances antioxidant
capacity and contributes to
health-promoting
properties
Pereira et al. (2022);
Avoseh et al. (2015)
Beverage
industry
Herbal tea, infused
water, fruit
beverages, ready-
to-drink drinks
Improves flavour,
aroma, and
nutritional quality
Produces refreshing
beverages with added
antioxidant potential
Shah et al. (2011);
Ekpenyong et
al. (2015)
Bakery
industry
Bread, biscuits,
cookies, cakes,
muffins
Powder or extract
enhances flavour
and antioxidant
activity
Improves functional value
and storage stability of
bakery products
Avoseh et al. (2015);
Ekpenyong et
al. (2015)
Dairy
industry
Yoghurt, flavoured
milk, cheese,
fermented milk
products, ice cream
Improves flavour
and supplies
natural
antimicrobial and
antioxidant
compounds
Enhances shelf life,
product stability, and
consumer acceptability
Boukhatem et
al. (2014); Pereira et
al. (2022)
Meat and
seafood
industry
Fresh meat,
processed meat,
poultry, fish
products
Essential oil
inhibits microbial
growth and lipid
oxidation
Improves microbial safety,
colour stability, and
storage quality
Boukhatem et
al. (2014);
Ekpenyong et
al. (2015)
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Application
Area
Food
Product/Industry
Role of
Lemongrass
Benefits/Industrial
Significance
Key References
Confectioner
y industry
Hard candy,
lozenges, gummies,
chewing gum,
jellies
Provides citrus
flavour and natural
bioactive
compounds
Produces functional
confectionery with
enhanced sensory and
antioxidant properties
Hartel et al. (2018);
Shah et al. (2011);
Avoseh et al. (2015)
Food
packaging
Edible coatings,
biodegradable
films, active
packaging systems
Essential oil
incorporated into
packaging
materials
Provides antimicrobial and
antioxidant protection,
extending shelf life of
perishable foods
Boukhatem et
al. (2014); Avoseh et
al. (2015)
Nutraceutica
l industry
Herbal capsules,
powders, dietary
supplements,
functional
beverages
Supplies
concentrated
phytochemicals
with therapeutic
potential
Supports development of
health-promoting food
supplements and
functional products
Ekpenyong et
al. (2015); Pereira et
al. (2022)
Clean-label
food
formulations
Processed foods
requiring natural
additives
Replaces synthetic
preservatives,
flavouring agents,
and antioxidants
Meets consumer demand
for natural, minimally
processed, and clean-label
products
Avoseh et al. (2015);
Pereira et al. (2022)
Table No: 2.3 Applications of Lemon Grass in Food Industries
MATERIALS AND METHODOLOGY
Plant material: Fresh lemon grass leaves had been collected from the college campus and subjected for cleaning
to remove or make free from dust and soil. The stalks have been separated, and the cleaned leaves are prepared
for further use in product formulation
Pre-treatment of Lemon grass:
Procedure 1: Preparation of Lemongrass Extract and Its Concentration
Lemongrass (weighed)
↓
Addition of water
↓
Boiling
↓
Extraction of colour and flavour
↓
Filteration
↓
lemon grass extract
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Flowchart No: 3.1.a. Pre-treatment Method Thermal method of Lemongrass juice extraction.
Explanation: The weighed lemongrass (35.5) has been placed in a bowl, and 1000ml of water was added using
a volumetric cylinder. The mixture is boiled for 5-10 minutes until a yellowish extract is obtained. The mixture
is filtered to separate the plant residue, yielding approximately 720mL of clarified lemongrass extract
Procedure 2:
Lemongrass
↓
finely ground (1:6 ratio 1 part of lemongrass + 6 parts of water)
↓
filtration
↓
lemon grass extract
Flowchart No: 3.1.b. Pre-treatment Method-Non-thermal method of Lemongrass juice extraction.
Explanation: An accurately weighed sample of 40.86 g of lemongrass was taken, and approximately 250 mL of
water was added gradually to facilitate grinding. The ground mixture was then filtered through muslin cloth to
obtain the concentrated lemongrass extract. A total 235ml of extract was obtained after grinding after filtration
Manufacturing of Candy
Candy is a sugar-based confectionery product in which sugar is the primary ingredient. It is prepared by heating
sugar with water and other ingredients such as glucose syrup, flavouring agents, acids, and colourants to obtain
products with different textures, including hard, soft, chewy, or gummy candies (Efe & Dawson, 2022).
Candy preparation
Ingredient
Function in Hard Candy
Remarks/Examples
Sucrose (Table Sugar)
Provides sweetness and forms the
characteristic hard, glassy texture of the
candy.
Main ingredient used in hard candy
preparation (Hartel et al., 2018).
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Glucose Syrup
Prevents sugar crystallization and
improves clarity, texture, and stability.
Enhances shelf life and maintains
smooth consistency (Hartel et al.,
2018).
Water
Acts as a solvent during cooking.
Most evaporates during cooking to
obtain hard candy consistency
(Hartel et al., 2018).
Citric Acid
Regulates pH, enhances flavors, and
improves preservation.
Added at 0.1–1.0% (w/w); pleasant
fruity taste and high solubility
(Bund & Hartel, 2010; Marques et
al., 2020).
Functional Ingredients
(e.g., Lemongrass Extract,
Herbal Extracts, Fruit
Concentrates)
Improve nutritional and health-
promoting properties.
Used to develop functional
confectionery products.
Table No: 3.2.a. Major Ingredients Used in Hard Candy Formulation and Their Function Standard
formulation for candy preparation
Ingredient
Quantity
Sugar
15.4 g
Liquid glucose
1½ tsp
Citric acid
Pinch
Water
10 mL
Table no: 3.2.b. Ingredients and Quantities Used for the Preparation of Candy
Procedure for Candy Preparation: (standard)
Weigh sugar, glucose syrup, and water
↓
Heat the mixture until the hard-crack stage (145–150°C) is reached
↓
Add citric acid and mix thoroughly for uniform distribution
↓
Pour the hot candy mixture into moulds
↓
Allow the candy to cool completely
↓
Remove candies from the moulds
Flowchart No: 3.3: Procedure for preparation of Candy
1. Preparation of Candy Syrup: Sugar, glucose syrup, and a small amount of water were heated together
until the syrup reached the hard-crack stage (145–150°C).
2. Addition of Ingredients: Citric acid was added to the hot syrup and mixed thoroughly to ensure uniform
distribution throughout the candy mass.
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3. Moulding and Cooling: The hot candy mixture was poured into greased candy moulds and allowed to cool
completely. After cooling, the candies were removed from the moulds and stored in an airtight container
until further use.
Preparation of Lemon grass candy
Ingredients used in preparation of Lemon grass candy
Ingredient
Quantity
Sugar
15.4 g
Liquid glucose
1½ tsp
Citric acid
A pinch
Water
10 mL
Lemongrass extract
20 mL
Table no: 3.4 Ingredients used for preparation of Lemongrass candy
Manufacturing process of lemongrass Candy:
Preparation of Candy Syrup
↓
Sugar + Glucose Syrup + Small Amount of Water
↓
Heat to Hard-Crack Stage (145–150°C)
↓
Add Prepared Lemongrass Extract + Citric Acid
↓
Mix Thoroughly
↓
Pour into Candy Moulds
↓
Allow to Cool Completely
↓
Remove Candies from Moulds
Flow chart no: 3.5 Processing flowchart of Lemongrass candy
Fig no: 3.5 Lemon grass candy
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Proximate Analysis
Estimation of Moisture Content
The moisture content of the lemongrass candy was determined using the hot air oven method (AOAC, 2019).
Approximately 2–5 g of the finely crushed sample was weighed into a pre-weighed moisture dish and dried in a
hot air oven at 105 ± 2°C until a constant weight was obtained. The sample was cooled in a desiccator and
reweighed. Moisture content was calculated and expressed as percentage (%).
Estimation of Sulphated Ash Content
Sulphated ash content was determined according to the AOAC (2019) method. About 2 g of the sample was
weighed into a silica crucible and carbonized over a low flame. A few drops of concentrated sulphuric acid were
added, and the sample was incinerated in a muffle furnace at 550 ± 25°C until a white or light grey ash was
obtained. The crucible was cooled in a desiccator and weighed. The sulphated ash content was expressed as
percentage (%).
Estimation of Titratable Acidity
Titratable acidity was determined by the AOAC (2019) titrimetric method. Approximately 10 g of crushed candy
was dissolved in distilled water and filtered. An aliquot of the filtrate was titrated against 0.1 N sodium
hydroxide (NaOH) using phenolphthalein as the indicator until a persistent light pink endpoint was obtained.
Titratable acidity was calculated as citric acid equivalent (%).
Estimation of Total Sugars
Total sugar content was estimated by the Lane and Eynon volumetric method (AOAC, 2019). The candy
sample was dissolved in distilled water, clarified when necessary, and hydrolysed with dilute hydrochloric acid
to convert sucrose into invert sugars.
After neutralization, the solution was titrated against Fehling's solution using methylene blue as the indicator.
Total sugar content was calculated and expressed as percentage (%).
Estimation of Reducing Sugars
Reducing sugar content was determined using the Lane and Eynon method (AOAC, 2019). A known quantity
of the candy sample was dissolved in distilled water, filtered, and titrated against Fehling's solution using
methylene blue as the indicator. The reducing sugar content was calculated from the titre value and expressed as
percentage (%).
Sensory Evaluation
The sensory evaluation of the developed lemongrass functional hard candy was carried out to determine its
organoleptic acceptability using a 9-point Hedonic Scale. Two candy formulations prepared from thermally
extracted lemongrass juice (Sample A) and non-thermally extracted lemongrass juice (Sample B) were
evaluated.
A panel comprising 20 semi-trained panellists aged 22–35 years participated in the sensory evaluation. Prior
to evaluation, the panellists were familiarized with the sensory attributes and the use of the hedonic scale to
ensure consistency in scoring.
The candy samples were prepared under identical processing conditions except for the extraction method of
lemongrass juice. Each sample was coded with random three-digit numbers to eliminate bias and served
individually at room temperature under controlled laboratory conditions with adequate lighting and ventilation.
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RESULTS AND DISCUSSIONS
Proximate Analysis of Lemon grass Candy:
The physicochemical properties of the developed lemongrass functional hard candy demonstrated values within
the acceptable range for hard-boiled confectionery, indicating good product quality and stability. The candy
exhibited a moisture content of 2.05%, which is desirable for maintaining hardness, minimizing stickiness, and
enhancing shelf life. The total sugar content (93.2%)reflected the predominance of sucrose in the formulation,
while the reducing sugar content (23.8%) indicated an appropriate level of sucrose inversion, contributing to a
clear appearance and preventing crystallization. The ash content (0.28%) suggested the presence of small
amounts of minerals derived from lemongrass extract without affecting product quality. The titratable acidity
(0.52%) provided a desirable balance between sweetness and acidity, enhancing the characteristic flavour of
lemongrass. Overall, the obtained physicochemical characteristics confirm that the developed candy possessed
desirable compositional quality, storage stability, and suitability as a functional herbal hard confectionery.:
Parameter
Obtained Value
Recommended Value
Moisture (%)
2.05
2.10 ± 0.15
Total sugars (%)
93.2
94.5 ± 0.6
Reducing sugars (%)
23.8
24.0 ± 0.8
Ash (%)
0.28
0.24 ± 0.03
Titratable acidity (%)
0.52
0.48 ± 0.04
Table No: 4.1 Proximate analysis of Lemon grass candy
Sensory Analysis
The sensory evaluation of the developed lemon grass functional hard candy was carried out to determine its
organoleptic acceptability using a 9-point Hedonic Scale. Two candy formulations prepared from thermally
extracted lemongrass juice (Sample A) and non-thermally extracted lemongrass juice (Sample B) were
evaluated.
A panel comprising 20 semi-trained panellists aged 22–35 years participated in the sensory evaluation. Prior to
evaluation, the panellists were familiarized with the sensory attributes and the use of the hedonic scale to ensure
consistency in scoring.
The candy samples were prepared under identical processing conditions except for the extraction method of
lemongrass juice. Each sample was coded with random three-digit numbers to eliminate bias and served
individually at room temperature under controlled laboratory conditions with adequate lighting and ventilation.
Drinking water was provided to the panellists for palate cleansing between successive sample evaluations.
s
Graph No:4.2 Sensory analysis of Lemon Grass Candy
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Sample a: Candy - from thermally extracted lemongrass juice
Sample b: Candy - from Non-thermally extracted lemon grass juice
The spider graph Figure: The spider graph illustrates the sensory scores of lemon grass candies prepared using
thermal and non-thermal extraction methods. The thermal extraction method received higher scores for
appearance, texture, and overall liking, indicating better overall acceptability. In contrast, the non-thermal
extraction method achieved higher scores for colour, aroma, and taste, reflecting better retention of the natural
flavour and aroma of lemongrass. The graph clearly shows that both candy formulations were well accepted by
the sensory panel, with only slight differences between the two extraction methods across the evaluated
attributes.
SUMMARY AND CONCLUSION
The present study focused on the development and quality evaluation of a functional hard candy fortified with
Cymbopogon citratus (lemongrass) extract using two extraction methods, namely thermal and non-thermal
extraction. The developed candies were assessed for their physicochemical properties, including moisture
content, total sugars, reducing sugars, ash content, and titratable acidity, following standard AOAC analytical
procedures. Sensory evaluation was conducted using a 9-point hedonic scale with twenty semi-trained panellists
to determine consumer acceptability. The results indicated that all physicochemical parameters were within the
recommended standards for hard-boiled confectionery, confirming desirable product quality and storage
stability. Sensory analysis revealed that the thermally extracted formulation achieved superior scores for
appearance, texture, and overall acceptability, while the non-thermally extracted formulation exhibited enhanced
colour, aroma, and taste due to better preservation of volatile flavour compounds. Overall, the incorporation of
lemongrass extract successfully enhanced the functional and sensory attributes of the candy without
compromising its technological quality, demonstrating its potential as a value-added herbal confectionery
product.
The study successfully demonstrated the feasibility of incorporating Cymbopogon citratus extract into hard
candy to produce a functional confectionery with desirable physicochemical characteristics, excellent sensory
acceptability, and good storage stability. Both extraction methods produced candies of acceptable quality;
however, thermal extraction yielded better overall consumer acceptance, whereas non-thermal extraction
preserved the characteristic aroma and flavour of lemongrass more effectively. The findings highlight the
potential of lemongrass as a natural functional ingredient capable of enhancing both the nutritional value and
sensory quality of confectionery products. The developed product aligns with the growing consumer demand for
clean-label, plant-based, and health-promoting foods and offers promising opportunities for commercial
production and further development of herbal functional confectionery. Future studies may investigate
antioxidant activity, phytochemical retention during storage, shelf-life under different packaging conditions, and
consumer acceptance across larger and more diverse populations to further strengthen its commercial
applicability.
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