Vol. 11, Special Issue 6 (2022)

Author(s):
K Thirumalaiselvi and S Sethupathi

Abstract:
Rosa damascena is a flower with deep red colored variety with a sweet fragrance and it has been used traditionally in different food preparations. An experiment was conducted at the Krishi Vigyan Kendra, Tirunelveli during the period January 2020 to January 2021 to establish a standard method of preparation, optimum level of natural preservative required and to study the shelf-life using sensory evaluation scores. The recipe for rose petal (indigenous Rosa damascene) sharbat preparation method was formulated and standardized without adding any artificial preservatives. Lime juice, which contains citric acid, was added as natural preservative at different concentrations of 1%, 2% and 3%. The acceptability responses of the semi panelists were encouraged for a period of 180 days at 60 days interval. Accordingly, by sensory evaluation it was found that the product Rosa damascena sharbat was acceptable till a storage period of 180 days in room temperature. The Rosa damascene petals can be very well utilized for preparation of sharbat and the product scored well in the experiment. As it is a good rejuvenator and antioxidant to revitalize general health, it will be ideal to include this herb in our daily diet in the form of syrup.