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

The data provides the parameters of the research process, with specific contents in the following sheets: The "Approximate Composition" sheet provides information on the basic composition of raw ginger. The "Color" sheet provides the color value of ginger powder. The "Physical" sheet provides the physical characteristics of ginger powder, such as bulk density, tap density, flowability, compressibility, solubility, hygroscopicity, and particle size. The "Biological Compounds" sheet provides information on the content of active ingredients such as total polyphenol, total flavonoid, gingerol, alkaloids, and tannins. 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. The "PCA" sheet shows the data obtained while performing principal component analysis. The "Pearson" sheet shows the data obtained during the Pearson correlation evaluation. 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. The data is currently available only to authors, editors, and reviewers and will be made public once the manuscript is accepted.