Impact of Sugar, Sugar Candy, Jaggery and Honey Levels on Physico-chemical Changes of Bourbon Rose Petal Jam at Ambient Storage

Abstract

An experiment was carried out at Post Harvest Laboratory, Department of Horticulture, Maharana Pratap University of Agriculture and Technology, Udaipur-313001, Rajasthan to analyze the physico-chemical changes during storage at ambient conditions. The bourbon rose petal jam ingredient combinations were studied at monthly intervals up to 90 days at ambient storage for physico-chemical parameters. Quality changes exhibited increasing trends for total soluble solids, acidity, total sugars, reducing sugars, NEB and a* value whereas declined trends were recorded for ascorbic acid, pH, non-reducing sugars, total anthocyanins, total phenolics content, L* and b* value throughout storage period. The bourbon rose petal jam treatment combination T3 - rose petal + sugar (1:1.25w/w) recorded higher level of total soluble solids (75 0B), pH (5.04), total sugars (63.34%), non-reducing sugars (55.10%) with minimum increase in percent titratable acidity (0.10% to 0.19%) and considerably retarded loss of total antocyanins and phenolics content throughout 90 days storage duration. However, reducing sugars (47.69%) was found higher in T6 - rose petal + honey (1:1.25w/w) and ascorbic acid content (13.47 mg 100 g-1) in treatment T2 - rose petal + sugar (1:1w/w) at 90 days of ambient storage. Considering the chemical constituents mentioned above, treatment combination T3 - rose petal + sugar (1:1.25w/w) was found best over rest of the treatments during storage.