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@article{187288,
author = {Yashraj Kalbhor and Prof.Vaishali S Jagtap and Dr.Amita B Dongare},
title = {Review on herbal candy},
journal = {International Journal of Innovative Research in Technology},
year = {2025},
volume = {12},
number = {6},
pages = {4893-4900},
issn = {2349-6002},
url = {https://ijirt.org/article?manuscript=187288},
abstract = {Throat infections are becoming more common every day because of the bacterial infections, gastrointestinal disorders, rising pollution, allergies, injuries, etc. The purpose of this study was to develop and assess herbal candies with medicinal properties. Candy is classified as a sugar product. sweets. The applications of herbal candies are the main topic of this review. prospects for the future. Mishri and nabaat, two hard candies, were well popular in India and Persia. Beginning in the early ninth century, sugar First, confections were made. Candy is regarded as the immediate sources of energy because they are abundant in calories and taste and palatableness. They are simple to prepare, pack, and moved and kept in storage. A blend of herbal extracts, such as clove, ginger, honey, and additional expectorant-containing botanicals Herbal candies have anti-inflammatory and anti-inflammatory properties. A few Compared to conventional candies; herbal candies might be lower in calories. making them a healthier choice for people who are watching how many calories they consume. Because they contain herbs, herbal candies frequently have a pleasing and distinctive flavor profile. making them a delightfully cool treat. The physiochemical properties of the candies were assessed. parameter as well as antimicrobial qualities. Sensors assessed the antibacterial qualities. assessment, microbial analysis evaluation, shelf-life analysis, ash value, pH determination, and analysis of plant extract using phytochemistry.},
keywords = {Herbal Candy, Soothing, Anti-inflammatory, Anti-bacterial.},
month = {November},
}
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