Development of fresh (Rose petals and hibiscus petals) value-added jam
Author(s):
Singh Suryansh, Gupta Alka, Verma Tripti and Pandey Pawan
Abstract:
The present investigation was aimed to development of value added Jam with utilization of different proportions of Rose petals extracts, Hibiscus petals extracts, Guava pulp and Lemon juice. The different formulation were carried out using Rose petals extracts, Hibiscus petals extracts, Guava pulp and Lemon juice in preparation of value added Jam. Prepared value added Jam then evaluated for sensory properties with respect to colour and appearance, body and texture, taste and flavour, and overall acceptability using 9-point hedonic scale. The results revealed that value added Jam prepared with utilization of Rose petals extracts, Hibiscus petals extracts, Guava pulp and Lemon juice (T2) secured highest score (i.e. 8.7) was superior as compared to rest of samples. It was found that value added Jam prepared with Rose petals extracts, Hibiscus petals extracts, Guava pulp and Lemon juice was rich source of micronutrients including calcium, iron, phosphorus. The cost of the raw ingredients for preparing value added Jam per 100 g were Rs.5.50 for T0, Rs.9.00 for T1, Rs.11.50 for T2 and Rs.13.50 for T3. Thus, it can be concluded that utilization of Rose petals extracts, Hibiscus petals extracts, Guava pulp and Lemon juice beneficial for growing children and adolescents due to the essential nutrients contents like iron, calcium and phosphorus.
How to cite this article:
Singh Suryansh, Gupta Alka, Verma Tripti, Pandey Pawan. Development of fresh (Rose petals and hibiscus petals) value-added jam. Pharma Innovation 2024;13(8):207-212.