Vol. 11, Issue 11 (2022)

Author(s):
T Ajai, P Prasanth, D Lakshminarayana and S Praneeth Kumar

Abstract:
A detailed investigation on Standardization of recipe for rose gulkand by using natural source of sweeteners was carried out during 2021-22 at the Floricultural Research Station, Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad-30. The experiment was laid out in Completely Randomized Design with three replication and thirteen treatments. They were evaluated for the physico-chemical parameters and sensory values at period of 45 days and 90 days of storage. It was observed that there were significant differences recorded in rose gulkand due to effect of different source of natural sweeteners. The study revealed that T6 - Rose Petals + Palm Jaggery (1:1.5 w/w) was found to be best with desirable TSS (80.83 0B), total sugars (61.22%), ascorbic acid (11.90 mg 100g-1), anthocyanin content (339.54 mg 100g-1), antioxidant activity (16.10% of inhibition). Similarly, in respect with sensory values of colour, flavour, taste, texture, overall acceptability, treatment T6 - Rose Petals + Palm Jaggery (1:1.5 w/w) was at par with T13 - Rose petals + Table Sugar (1:1.0 w/w).