Preliminary Studies Regarding the Production of Jam from Organic Rose Petal

Abstract

One of the present challenges of food production is to bring on the market innovative products with special nutraceutical properties that can fulfill the customers' needs. The aim of this paper is to present some original data regarding the sensorial analysis and the customers perceptions on innovative jam obtained from organic rose petals.On 1,350 sqm plot, at the UASVM of Bucharest an organic rose culture was established in 2015 with three climbing varieties: Falstaff, Brother Cadfael and Crown Princess Margareta. From the end of June 2016, the petals were collected and used for jam preparation. Besides sugar, different ingredients as: ginger, lemon juice, sea buckthorn juice and hot pepper were added. Total soluble solids and total dry matter were measured.The final products, seventeen variants of rose jam, were analyzed and tasted. Sensorial analysis was made by consumers of different ages and gender. Jam appearance, general taste, aroma, and the overall impression were noticed. V4 variant -Brother Cadfael with sea buckthorn was the most appreciated variant. For each of these top variants, target group by gender and age was analyzed. The results showed that the customers' preferences are influenced by age and gender and the organic rose jam is a highly appreciated product.

Microbial diversity and prediction function profiling of microbial communities in rose jam

“…In food industry, rose petals are often used for jam, syrup, sherbet, creams for cakes, marmalade, vinegar, wine, etc. (Butcaru et al, 2017). Rose jam have many different ingredients, and has a long history of consumption.…”

Quality attributes of fermented beverages from rose (Rosa species) and cinnamon (Cinnamomum verum J. Presl)

“…A woody perennial plants native to Asia, Europe and Africa is valued for its effective medicinal properties which were first documented in Sumerians and Chinese. The rose petals have been consumed in many cultures for many years especially as jam (Jat et al, 2018, Butcaru et al, 2017 teas, cakes, flavor extracts and used in medicinal practices for remedy of various illness (Friedman et al, 2007). Rose petal extracts act as antioxidants (Kart and Cagindi, 2017), anticancer (Tatke et al, 2015), neuroprotective (Esfandiary et al, 2015), antidepressant (Tirupati and Golla, 2016), anti-HIV (Gao et al, 2013), anticonvulsant (Homayoun et al, 2015), antidiabetic (Ju et al, 2014), antimicrobial (Swati et al, 2016;Laxmi et al, 2017), andhepatoprotective (Achutan et al 2003;Akbari et al, 2013).…”