Effect of Drying Methods on the Properties of Ginger Powder and Its Application in Gummy Candy Production

<p>The data provides the parameters of the research process, with specific contents in the following sheets:</p> <p>The "Approximate Composition" sheet&nbsp;provides information on the basic composition of raw ginger.</p> <p>The "Color"&nbsp;sheet provides the color value of ginger powder.</p> <p>The "Physical" sheet provides the physical characteristics of ginger powder, such as bulk density, tap density, flowability, compressibility, solubility, hygroscopicity, and particle size.</p> <p>The "Biological Compounds" sheet provides information on the content of active ingredients such as total polyphenol, total flavonoid, gingerol, alkaloids, and tannins.</p> <p>The "Antioxidant Activity" sheet provides information on the antioxidant capacity of ginger powder with antioxidant values through DPPH and ABTS free radical scavenging ability and FRAP iron reducing ability.</p> <p>The "PCA" sheet shows the data obtained while performing principal component analysis.</p> <p>The "Pearson" sheet shows the data obtained during the Pearson correlation evaluation.</p> <p>The sheets with the names physical of ginger gummy candy, texture profile, and sensory evaluation show the results related to the properties of the ginger gummy candies.</p> <p>The data is currently available only to authors, editors, and reviewers and will be made public once the manuscript is accepted.</p> <div>&nbsp;</div>