Quality parameters, antioxidant activity, and sensory acceptability of mixed jams of rose petals and apple

• Published in: Journal of food processing and preservation 2019-12, Vol.43 (12), p.n/a
• Main Authors: Moreira, Maria Clara Nanetti Dias, Almeida, Giovanna Lucena, Carvalho, Elisângela Elena Nunes, Garcia, José Antonio Dias, Nachtigall, Aline Manke, Vilas Boas, Brígida Monteiro
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.14272

The objective was to develop mixed jams of rose petals and apple and to evaluate the physicochemical and sensory characteristics. Four formulations were made varying the concentration of rose petals (10%, 15%, 20%, and 25%). The higher the concentration of rose petals, the higher the phenolics and the antioxidant activity of the jams. A high correlation was observed between the total phenolics and antioxidant activity. No differences were observed among the jams to the L* value, hue angle, chroma, soluble solids, acidity, moisture, flavor, aroma, texture, and purchase intention. Jams with 20% and 25% rose petals had higher pH values. The mixed jam with 10% rose petals presented smaller ash content (0.12% w/w) and scores for the attributes appearance (7.15) and overall impression (7.26). The use of rose petals is an option to increase the total phenolics and antioxidant activity in jams, with sensory acceptability, highlighting concentrations between 15% and 25%. Practical applications The consumption of edible flowers is associated to a healthy diet, with great nutritional potential associated with its biological functions, especially those with antioxidant action. The use of rose petals in the processing of jam is an alternative of adding value to the product and offer a differentiated product all year round and an alternative for producers.