Vol. 9, Issue 12 (2020)

This experiment was carried out in completely randomized design with twelve treatments of gulkand with three times replication. The effect of ingredient combination on sensory evaluation, physico-chemical characteristics at the time of storage was evaluated.

The objective was to study best recipe used for preparation, analyze the physico-chemical, sensory evaluation during storage at ambient conditions and to work out the economical feasibility of gulkand under various treatment Among all gulkand combination, treatment T₄-rose petal + sugar (1:1.25w/w) was found the most suitable than all different treatments with respect to total sugar (63.34%), non-reducing sugar (55.89%), total soluble solids (73.68 0Brix), sensory qualities i.e. color (8.56), texture (9.38) and overall acceptability (8.77) along with least increase in acidity (0.10%). Maximum ascorbic acid retention (20.11mg 100g^-1) was recorded in treatment T₁-rose petal + sugar (1:0.5w/w) while highest flavor (8.78) in T₂- rose petal + sugar (1:0.75 w/w) whereas taste (8.93) and pH (5.23) in T₃- rose petal + sugar (1:1 w/w). Treatment T₄ also recorded highest gross return of Rs. 600/Kg, net return of Rs.386/ Kg along with B: C (1:1.80) as compared to other treatments under study under observation.