Vol. 7, Issue 4 (2019)
Development and quality evaluation of rose petals - orange marmalade
Author(s): Abhishek S Kasav, Sunaina S Lad and Saurabh T Kasabe
Abstract: This study aimed to develop a process for the development of marmalade from Rose petals, Orange juice and orange peels. These three were the main ingredients used in marmalade. The prepared rose petals – orange marmalade was analyzed for its different phytochemicals as well as sensory qualities by adopting 9 point hedonic scale. Among different concentrations there were three samples taken for sensory analysis, in which sample A contains all the ingredients of recipe but it has 98.8% of orange juice in it which is more than other two samples, sample B contains all the ingredients and the addition of pineapple pulp 15.1%, in sample C the ingredients were the same just the addition of lemon juice 6% is taken. As a result the analysis done by professors of K.K. WAGH College of food technology the sample A is accepted overall among three samples. Also we have taken the rose petal which is innovative part in preparing marmalade and the reason we decided to take rose petals because of its health benefits, color and a bit taste will change and it did happened.
Pages: 733-737 | 763 Views 455 Downloads
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How to cite this article:
Abhishek S Kasav, Sunaina S Lad, Saurabh T Kasabe. Development and quality evaluation of rose petals - orange marmalade. Int J Chem Stud 2019;7(4):733-737.
